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BARS - Coconut Cashew Congo Bar
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| Redbook 9/2012 Basic Crust: | |
| 1¾ cups | all-purpose flour |
| ½ tsp | baking powder |
| ¼ tsp | salt |
| ¾ cup (1½ sticks) | unsalted butter, softened |
| ½ cup | granulated sugar |
| Yolk from 1 large egg | |
| 1 tsp | vanilla extract |
| 1. Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond pan at both ends. In a medium bowl, whisk flour, baking powder, and salt. 2. Beat butter and remaining ingredients with the paddle attachment of a mixer on medium speed until soft and creamy, about 2 minutes. On low speed, beat in flour mixture, scraping down the sides of the bowl until dough comes together. Drop small clumps of dough evenly into prepared pan. With floured fingers, press dough into an even layer. 3. Bake 20 minutes or until golden and set. If making chocolate dough (see right), bake until surface is dry and set. VARIATIONS: Chocolate crust: decrease flour to 1⅓ cups and add ⅓ cup unsweetened cocoa powder to dry ingredients. Orange crust: add ½ tsp grated orange zest to butter mixture. Lime-cornmeal crust: cut flour to 1½ cups, add ¼ cup yellow cornmeal to dry ingredients, and add ½ tsp grated lime zest to butter mixture. Cashew-coconut congo Topping: | |
| ¾ cup | sweetened condensed milk |
| 3 large | eggs |
| 2 Tbsp | all-purpose flour |
| ¼ tsp | salt |
| 1½ cups | each coarsely chopped roasted salted cashews and sweetened flaked coconut |
| 1 cup | semisweet chocolate chips |
1. Make chocolate crust and leave oven on.
2. Whisk condensed milk, eggs, flour, and salt in a mixing bowl until smooth. Stir in cashews, ¾ cup of the coconut, and ½ cup of the chocolate chips; spread evenly over warm crust. Sprinkle the remaining coconut and chocolate chips on top.
3. Bake 24 minutes or until golden around the edges and just barely baked through in the center. Cool completely in pan on a wire rack.
4. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars.
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