06 Dec 2010 Chocolate-Caramel-Coconut Bars

So sorry, so sorry. I’m a bit  behind on my Christmas Cookie postings.  Blame it on the drain!  There have been many, many men visiting me this last week.  Unfortunately, they are only interested in messing with my pipes and taking my money. Lots of my money went out the door with one man today, lots more went with another man last week, more will go tomorrow with a third man<sigh> and I still can’t use the sink, the dishwasher, or the washing machine.  What’s this got to do with Christmas cookies and posting recipes?  Not much, I guess.  My computer still works.  My fingers aren’t broken.  My Christmas spirit has suffered a bit, but not posting recipes for GREAT Christmas cookies is not helping.  So let’s get to it!

Coconut Bars are a new addition to my repertoire this year.  Over the past month or so I’ve spent a bit of time trying to cook my way through The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941-2009 by Gourmet Magazine.  I’ve liked a lot of the cookies, but I’ve been tempted to fiddle with each one of them.  Why?  I’m not sure.  Maybe I’m crazy.  Maybe I have too much free time.  Maybe I have serious gym avoidance issues (the latter is the closest to the truth)…

I loved the base of Gourmet’s Chocolate Coconut Squares on page 124 (which Gourmet declared the best cookie of 1997) , but simply hated the ganache topping they used.  It took a few tries, four or more, before I got a version I liked.  My version has Gourmet’s base, a caramel layer (from a Saltine Toffee Cookie recipe), and then some melted chocolate to “gild the lily” as my friend Louise is fond of saying.  It’s decadence.  Candy bar decadence. The recipe makes a 9 x 13 inch panful.  Cut the bars small, and you can feed the neighborhood! Bars will keep a week or more when covered and refrigerated.

Several of the taste testers asked for the recipe and that’s  ALWAYS a good sign!  So here it is, my recipe (inspired by Gourmet’s Chocolate Coconut Squares) for Chocolate-Caramel-Coconut Bars.  I’m thinking of calling them “Triple C Bars”… 🙂

Chocolate-Caramel-Coconut Bars

Bottom Layer

  • 20 whole graham crackers (one 4-portioned cracker counts as one whole cracker)
  • ¾ cup melted butter (1 ½ sticks)
  • ½ teaspoon salt
  • 10 oz. sweetened flaked coconut (about 4 cups)

Middle Layer

  • ½ cup butter
  • ½ cup dark brown sugar

Top Layer

  • 1 cup semi sweet chocolate chips (or approx 5 oz. chopped good quality chocolate)
  • ¼ cup sweetened flaked coconut (optional)
  1. Preheat oven to 350º. Line a 9 x 13 inch pan with baking parchment or foil.  Spray the paper with Pam or grease with a bit of softened butter.
  2. Place the graham crackers in a food processor, and pulse until the graham crackers are finely ground and no large chunks remain.
  3. Melt butter in the microwave, stir in salt, and then pour mixture over graham cracker crumbs in food processor.  Pulse a few times to blend.
  4. Remove buttered crumbs from food processor and add to flaked coconut.
  5. Press coconut mixture into the bottom of prepared pan.
  6. Bake base layer in preheated 350º oven for 15 minutes.
  7. About 5 minutes before coconut base layer is due to be taken out of oven, melt butter for caramel layer in a small saucepan. Stir in brown sugar. Stir to dissolve and then boil mixture for five minutes.  Remove from heat.
  8. Pour caramel layer over graham coconut base and then bake for an additional 5 minutes.
  9. Remove pan from oven and sprinkle chocolate chips or chopped chocolate over caramel.  Let sit for 5 minutes.
  10. Using an offset spatula, spread the now melted chocolate evenly over the caramel layer.  Sprinkle ¼ cup coconut over smoothed chocolate. Let bars sit to cool completely.  Place in refrigerator to speed up the hardening of the chocolate, if desired.
  11. When bars are completely cool, remove from pan with foil or parchment.  Remove foil or parchment from bars and then cut into desired size. I cut mine into 2-bite bars, about 1 ½ inches by ¾ inch.

OK, the Christmas spirit is creeping back!  We have the  makings of a nice cookie tray… Gingerbread Folk, Jam Pinwheels, Caramel Bars, Egg Nog Spritz and Chocolate-Caramel-Coconut Bars. Next up?  Tangerine Sugar Cookies! Thanks for stopping by my kitchen today. You cheered me up immensely!

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3 Responses
  1. Louise says:

    Your friend Louise thinks this is an excellent illustration of gilding the lily!!! Bravo!

  2. Lisa says:

    Can the Chocolate-Caramel-Coconut Bars be made ahead and then shipped?

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