Yield: 48 servings
|\N \N||=== FOR CRUST ===|
|1¼ cup||All-purpose flour|
|⅓ cup||Unsweetened cocoa powder|
|⅔ cup||Granulated sugar|
|¾ cup||Grated coconut; toasted|
|¾ cup||Cold unsalted butter - (1 1/2 sticks); cut tbspn size|
|1½ cup||Semisweet chocolate chips|
|\N \N||=== FOR TOPPING ===|
|14 ounces||Sweetened condensed milk|
|1 tablespoon||Maple flavoring|
|2 cups||Chopped pecans|
Preheat oven to 350 degrees (325 degrees if using glass pan). To prepare crust: In food processor fitted with metal blade, mix flour, cocoa powder, sugar, salt and coconut for 4 to 5 seconds, or until blended. Drop cold butter pieces around dry mixture. Process just until butter is cut into flour, about 10 seconds. Add egg, continue processing until a ball of dough forms, about 10 to 12 seconds. Do not over process. (To prepare crust by hand: Mix dry ingredients. With pastry blender, cut in cold butter. Add egg. Knead dough into a ball.) Press dough into well-buttered 9- by 13-inch baking pan. Bake for 8 to 10 minutes, or until edges around pan are firm and set. Let crust cool. Sprinkle chocolate chips over crust. To prepare topping: Return oven to 350 degrees (325 degrees if using glass pan).
Combine condensed milk, maple flavoring and egg; mix in pecans. Spread topping over crust and morsels. Bake for 20 to 25 minutes, or until topping is set and golden brown. Let cool completely, or chill in refrigerator.
Slice into bars. Store in airtight container in refrigerator. Yields 48 triangles or 24 (2 by 2-inch) squares.
Comments: To toast coconut, spread a thin layer on baking sheet; bake in a preheated 325 degree oven about 10 minutes or until browned, stirring frequently. Watch carefully; do not over-brown.
Tester's notes: Full of flavor. A rich chocolate shortbread crust with a gooey topping. Cutting into triangles adds extra eye appeal to this bar cookie. Great to make ahead.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.