CARIBBEAN COCO-ALMOND BARS
Make and share this Caribbean Coco-Almond Bars recipe from Food.com.
Provided by Charlotte J
Categories Bar Cookie
Time 1h
Yield 16 bars
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Line an 8x8-inch square pan with heavy-duty foil that extends over edges of pan and butter foil.
- In a food processor fitted with a metal blade or in a large bowl with a pastry blender, combine first 5 ingredients; add butter in small intervals while mixing until texture resembles coarse cornmeal.
- Add nuts and rum; blend.
- Press dough firmly and evenly into pan.
- Bake until crust deflates (it will puff at first) and edges are barely firm to touch, about 15 minutes.
- Cool slightly on wire rack.
- As crust cools, blend filling ingredients together in a bowl.
- When crust is firm and still warm, spoon on filling; spread evenly.
- Return pan to oven and bake until edges turn golden, about 15 minutes.
- Remove and cool in pan on wire rack.
- Make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl.
- Heat (in 30-second intervals, if in microwave) while whisking until melted and smooth.
- Pour hot topping over filling; spread evenly.
- If desired, sprinkle coconut and/or almonds evenly over top while chocolate layer is still hot.
- Refrigerate for 4 hours or overnight before bringing to room temperature and cutting into bars.
Nutrition Facts : Calories 373.2, Fat 30.1, SaturatedFat 21.1, Cholesterol 30.6, Sodium 112, Carbohydrate 23.4, Fiber 4.8, Sugar 14, Protein 4.6
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