Archive for April 2013

Chocolate Ganache and Coconut bars

April 13, 2013

These bars are delicious, I use extra dark chocolate (53% cocoa) but you could use whatever your prefer. They are sure to be super yummy no matter what.

                                                                                                                                                          bars

Ingredients:            

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, slightly softened and cut into small pieces
10 ounces semisweet or dark chocolate pieces, chopped
3/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract (optional)
2 large eggs
3 1/2 ounces flaked coconut (about 1 1/2 cups)
1 1/2 cups chopped pecans

Directions:

Preheat oven to 350°F.

First (bottom) layer:
Lightly butter a 9×9-inch baking pan.
Stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.

You can also do this in your food processor, just pulse until crumbly.

Press into the bottom of the baking pan.
Bake at 350°F for 10 minutes, then place pan on rack to cool.
Leave oven on.
Second layer:
Chocolate ganache.
After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
Pour the cream over the chocolate, and let it sit for 5 minutes before stirring.
Stir until the ganache is smooth then refrigerate for a few minutes to set.

Top Layer:
To prepare the topping, cream the remaining butter in a bowl.
Add the granulated sugar, and extracts.
Beat until blended, then beat in the eggs; then stir in coconut and chopped pecans.
Using a rubber spatula scoop out thin layers and lay the topping evenly over the ganache,
spreading it as little as possible but covering the entire surface.
Bake at 350°F for 40 minutes, until golden brown. Watch closely to make sure coconut does not

brown excessively, if this starts to look like a possibility, cover loosely with foil.
Set pan on rack to cool, the refrigerate before cutting into bars.