Sunday, February 12, 2012
Sweets for the Sweet: Chocolate-Raspberry-Coconut Squares
Today, I'm sharing one of my all-time favorite recipes from one of my all-time favorite cookbooks (Creating a Stir, put out by the Lexington Medical Society Auxiliary). Every recipe I've tried from this book has been fantastic and a definite "I'll make this again." Great cookbook!
Today's "Sweets for the Sweet" are Chocolate-Raspberry-Coconut Squares. They are bar cookies, made in several layers with a few of, in my opinion, the best flavors in the world! There is something irresistable about chocolate and raspberry paired together, top that with coconut and you've got yourself a deal! Not to mention, they are very easy and sure to turn out perfectly. They also seem 'special,' so I wouldn't hesitate to package them up and give them as a gift, serve them when friends come over, or send with my "Sweet" for a little Valentine's Day lunch surprise.
How it's done and what you need:
1 c. all-purpse flour
1/4 c. firmly packed brown sugar
1/2 c. butter, chilled and cut into pieces
1 c. sweetened condensed milk (yes, please!!)
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 c. semisweet chocolate chips
1 c. flaked coconut
1/2 c. chopped pecans
1/2 c. raspberry preserves
1/3 c. flaked coconut, toasted
Preheat oven to 350 F.
Combine flour and brown sugar, cut in chilled butter with a fork or pastry cutter until uniformly crumbly. Press into greased 9" square pan. Bake for 15 minutes.
While the crust is baking, mix up the middle layer. In a large bowl, combine condensed milk, flour, baking powder, salt, and eggs. Mix well then stir in chocolate chips, coconut and pecans.
Spread middle layer mixture over the prepared crust. Spread gently to avoid breaking up the crust. (The condensed milk really makes this delicious!)
After spreading evenly, bake 20-25 minutes, until a knife in the center comes out clean. Mine was perfect at 20.
While this is baking, toast the coconut for topping. It's not hard, just watch it like a hawk. Spread coconut in a thin layer on a baking sheet and stick under the broiler with the oven door open. Pull it out the instant you start to see color, stir and put back in if needed. Never walk away!
After baking, spread the raspberry preserves evenly over the hot cookie and sprinkle with toasted coconut. Let cool completely before slicing them up.
These are absolutely decadent and delicious! You won't be able to stop eating them. Enjoy and treat your sweetie!