Monday, October 18, 2010
Buck Bannister No comments
I decided to make these this morning since I had a sweet craving. For the past couple days I've been finishing off my Yeast Corn Muffins since I'm the only person in the house who likes corn muffins. Obviously, I was getting a little tired of them and wanted something sweeter.
The original version of this recipe calls for chopped and toasted nuts sprinkled over the chocolate like traditional English Toffee candy. However, I decided to use toasted coconut for a different flavor and color combination. Either works fine.
1 cup butter, softened
1 tsp. vanilla
1 egg yolk
2 cups all-purpose flour
1/2 tsp. kosher salt
6-8 oz. milk chocolate or semi-sweet chocolate chips
1/2 cup toasted coconut
Heat oven to 350° Grease a 9x13-inch pan.
To toast coconut, place in single layer on baking sheet and bake for 3-5 minutes or just until coconut becomes dry and begins to brown. Watch very carefully!
In bowl of electric mixer fitted with paddle attachment cream together the butter, brown sugar, vanilla and egg yolk. With mixer on low speed add flour and salt. Mix until well combined and ingredients form a dough. Press dough into greased 9x13 pan and bake until very light brown - about 25-30 minutes. Remove from oven and sprinkle chocolate chips evenly over crust. Let stand until chips soften then spread evenly with spatula. Sprinkle toasted coconut over chocolate and allow to cool. Cut into bars about 2x2 inches while slightly warm.