Don’t you just love those good dreams, that when you wake up you’re in such a good mood and ready to attack the day? They’re undeniably the best. What if you could eat one of those good dreams? And it could just stay with you and never let go.(we’re not talking about calories. Calorie counters… see ya some other time)
Well these may be the closest thing you get to that. maybe. Coconut is one of those things I’ve grown to enjoy. When I was younger the thought of coconut was abominable. I never understood why my parents always insisting on ordering coconut ice cream for themselves when we went out for cones. I also never understood what the big deal about the Samoas Girl Scout Cookies was. Now my friends, the day has come. Coconut is my friend. I believe it should be yours if it isn’t already.
While thats in the oven you can make your base
The filling might look a little icky or unappealing here but have patience young grasshopper, the time will come
Chocolate Chip Dream Bars
(adapted from cookiemadness.net)
3/4 c. unsalted butter
a pinch of salt
1/4 plus 2 T. brown sugar
1/8 t. vanilla
3/4 c. flour
1 c. semi-sweet chocolate chunks (or chips, if thats what you’ve got)
1/2 c. packed brown sugar
1/2 t. vanilla
1/4 t. salt
1/2 t. baking powder
1 T. flour
3/4 c. shredded coconut plus an extra handful for topping
1/2 c. nuts
- Toast the nuts in a preheated 350 degree oven for about 8 minutes, check at 6. set aside to cool
- adjust oven heat to 350 degrees F. And line a 8×8 pan with foil
- Beat the butter, salt, brown sugar and vanilla until smooth. By hand, stir in the flour. Use your fingers and mix it until it just barely comes together. Press the mixture into the bottom of the prepared pan and bake for 12 minutes or until lightly browned. Remove from oven and let cool for about 15 minutes.
- While the base is cooling, make the filling. In a mixing bowl, beat the eggs, brown sugar and vanilla. Beat in the baking powder and the salt, then add the flour and stir just until mixed. Stir in the chopped walnuts and 3/4 c. coconut.
- Once the base is cooling, sprinkle chocolate chunks (or chips) over and and press down a little bit so they don’t drag all over the place when you’re spreading the filling. Drop spoonfuls of filling over the chocolate chunk covered base and spread the filling gently to cover the chocolate chunks the best you can. Sprinkle a handful of coconut over the top.
- Bake in 375 degree F oven for 20 minutes. Let cool completely (I put mine in the fridge for an hour or two-made it pretty hard to cut but gave it a clean cut). Lift from pan and cut into 16-25 bars.
*May store at room temperature.
- It’s Raining Chocolate Chips! (weddingbee.com)