Thursday, September 16, 2010

Coconut Almond Bars

Here is it again, that ingredient that I just can't seem to get enough of lately: coconut. I ate these at my book club and they were so good that I made them a few days later for a little get together at my house. They are really easy and really yummy. My kids loved helping sprinkle all the different ingredients on. If you are not a huge coconut fan, you will probably still like these. There are enough other flavors going on that the coconut is actually not super strong.

Coconut Almond Bars
adapted from: Shannon Wright
1 cube margarine, softened
2 c. graham cracker crumbs
1 1/2 c. coconut
3/4 c. chocolate chips
3/4 c. butterscotch chips
1 c. chopped almonds
1 1/4 c. sweetened condensed milk
Mix together the margarine and graham cracker crumbs until it resembles cornmeal. Press into the bottom of a greased 9X13 pan (like a crust-and so it is). On top of that, sprinkle on in layers your coconut, chocolate chips, butterscotch chips and then chopped almonds. Drizzle the sweetened condensed milk (I could hardly stop my children-and myself-from licking this right out of the can. Mmmm.) over the top. The recipe I was given actually says to add a half a package of both chocolate and butterscotch chips, but I misread it and thought it said 1/2 c. And I thought I was being naughty by adding a little more chocolate yumminess! I put it on here as 3/4 c. because I thought they came out great with what I had put on, but if you want to add a little more, it can never hurt to add more chocolate. Bake it at 350 degrees for 25-30 minutes. I did mine for 30 minutes, and the almonds and coconut were well toasted. It actually still tasted great, but I would check yours after 25 minutes and see what it is doing. Cut it in squares after it has cooled and enjoy!

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