Tuesday, May 23, 2006

Grand German Chocolate Bars

I made these yesterday with my kids for our FHE treat. They are rich, gooey and yummy! Had to share the recipe.

Grand German Chocolate Bars

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sweetened flaked coconut
6 Tbsp unsalted butter, cut up, softened

6 oz semisweet chocolate, chopped
6 Tbsp unsalted butter, softened
1 cup all-purpose flour
1/2 tsp salt
2 eggs
1 cup packed light brown sugar
1 tsp vanilla extract
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans

1/2 cup heavy whipping cream
1/2 cup sugar
1 egg
1 Tbsp unsalted butter, softened
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans**
1 tsp vanilla extract

1. Heat oven to 350 F. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.
2. In medium bowl, with fork, mix together all crust ingredients until crumbly; press into pan. Bake 5 minutes.
3. Meanwhile, place chocolate and 6 Tbsp butter in medium heat-proof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.
4. In small bowl, stir together 1 cup flour and salt. In large bowl, beat 2 eggs and 1 cup brown sugar at medium speed 1 minute or until well-blended and lightened in color. At low speed, beat in chocolate mixture and 1 tsp vanilla until blended. Add flour mixture, beating just until incorporated. Stir in 1 1/2 cups coconut and 1 1/2 cups pecans. Spread batter over crust.
5. Bake 35 to 45 minutes or until toothpick inserted 2 inches from edge comes out with moist crumbs attached (toothpick inserted in center comes out with thin fudge coating.) Top of bars may crack around edges. Cool completely on wire rack. (Bars may sink slightly during cooking.)
6. In medium saucepan, whisk together cream, sugar, 1 egg and 1 Tbsp butter. Cook over medium heat until bubbles form around outside edge, stirring constantly. Reduce heat to low; cook 1 to 2 minutes or until thickened. Stir in 1 1/2 cups coconut, 1 1/2 cups pecans and 1 tsp vanilla. Spread over cooled bars. Cool completely.
7. Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces.

TIP **To toast pecans, place on baking sheet; bake at 350 F for 6 to 8 minutes or until slightly darker in color. Cool.

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