Chocolate Almond Coconut Bars

This third Christmas Cookie is a quick and easy variation, in that these are bars and resemble brownies more than cookies. But, I wanted to have something for the chocolate lovers and decided to make this. This is not a made from scratch bar but is made from a cake mix. I saw this recipe in the book ‘Cake Mix Doctor’ and fell in love with it. Its so easy that you don’t even need a mixer, you can just make this with a fork and a spatula.

Ingredients:
1 box(18.25 ounces) Devils food cake mix
1 egg
2 sticks butter, melted
1 tsp almond extract

For topping:
1 cup dried unsweetened coconut
1 cup semi sweet chocolate chips
1 cup sliced almonds
2 eggs

Method:
Preheat the oven to 350 degrees.

In a bowl, melt the butter and let it cool. Break in one egg and whisk to combine. Add the almond extract and combine with a fork. Add the cake mix and incorporate it with the butter, egg mixture.

Line a 9X13 inch backing pan with foil with an overhang. Spray the foil with cooking spray. Spread the cake mix mixture in the pan and smooth out with the spatula to form an even layer. In the same bowl, whisk together the eggs using a fork. Add the dessicated coconut and the almonds. Mix to combine. Spread the topping over the cake mixture. Smooth out with the spatula.(I actually used my fingers to pack it in.) Sprinkle the chocolate chips on top. Place in the oven and bake for about 35 to 40 minutes.

Now comes the most difficult part to this recipe. Let this cool in the pan for about 1 hour. Don’t even attempt scoring or cutting it before then, you would end up with chocolate goo than chocolate bars. Been there…done that. ūüôā After an hour, using the foil overhang, lift the bars from the pan and place on a cooling rack. Cool for another 30 minutes. You can even do this in the fridge. Remove, place on a cutting board. Dip your knife in hot water, or just show it in hot water from your tap. Wipe the knife blade and cut it into 24 bars.

Serve as is, or with a scoop of icecream.

Verdict: The combinational aroma of almonds, coconut and chocolate is something you should experience. The topping became golden brown and crunchy and added a great contrast to the cakey underlayer. A good recipe to have on hand, when you want to prepare something in advance without a lot of fuss.

Sending this to ‘Its time to Jingle again’ event.

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