Spring is here which would normally mean that it is time for light citrus desserts or baked goods full of the season’s first strawberries and blueberries, but spring in Colorado usually means more snow. We have snow in the forecast again this week, so a chocolate toasty coconut bar just seemed right. These bars are full of different textures. The crust is a slightly crunchy shortbread while the top layer is chewy with toasty coconut, some gooey filling, and lots of chocolate. These bars are quite rich and sweet, so a little piece will go a long way.
Chocolate Coconut Dream Bars
For the crust:
- 1 and 1/2 cups flour
- 1/2 cup brown sugar, firmly packed
- 1/2 cup slightly softened butter
For the filling/topping:
- 1 and 1/2 cups brown sugar (you may want to cut this down a little if you don’t like bars that are too sweet)
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 and 1/2 cups sweetened flaked coconut
- 1 and 1/2 cups semi-sweet or milk chocolate chips (you could cut this down a little for a less intense chocolate flavor with the coconut)
- Preheat oven to 350 degrees. Prepare a 9 x 13 baking pan by lightly spraying with cooking spray or lining the pan with foil and light spray. (I like to do the foil, so I can lift the whole pan of bars out to a cutting board for easier cutting.)
- In a large mixing bowl, combine flour, 1/2 cup brown sugar, and butter with a mixer on low or by hand until it resembles coarse sand. Press into the bottom of the baking pan and bake for 15 minutes.
- Meanwhile, in the same mixing bowl, make the filling by beating the brown sugar and eggs until just blended. Stir in baking powder, vanilla, salt, coconut, and chocolate chips.
- When crust is baked, spread filling over it and bake for another 20-25 minutes or until golden brown.
- Cool completely and cut into squares.