Bars
I knew I was going to fall hard for this recipe as soon as I stumbled upon it. White chocolate? Definitely interested. Cashews? Keep talking. Coffee in the batter? Um hmm. White chocolate frosting, generously slathered over top (my own twist on the recipe)? Preheat the oven and let’s get these blondies baking. (Interested in […]
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Okay, so I didn’t just make these bars because I made homemade maraschino cherries (and therefore have a crapload of them hanging around- let’s face it- how many cocktails with maraschino cherries can a girl take in a two week window?)- I made these bars because any kind of dessert with a shortbread crust and […]
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If you haven’t figured it out, these bars have three layers of chocolate. Some might think it’s excessive to have three layers of cocoa goodness going on in one meager bar, but these are the people that we don’t want to associate with anyways. Bring on the layers, I say, and make them thick… so thick that a fork is helpful (but not necessary- you can be a pig and use your chocolate-covered fingers).
Why three layers? I feel like I have been remiss in the chocolate department as of late, making sweets & treats for others that for some reason haven’t involved chocolate. I did attempt to use chocolate in the Mayan Brownies for May 5th, but they were aptly re-named Mistake-o do Mayo Brownies for good reason. So I was due for a successful chocolate spell.
This is a true recipe for Chocoholics. Go for it. Indulge. Give in to the call of the chocolate on chocolate on chocolate. And good luck.
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I know there’s no such word as ‘cocodamia’, but work with me here. Coconut & macadamia got together and had a love child, who then hooked up with white chocolate. And these bars were born, in the tropics.
You’re basically going to take the recipe for Coconut Macaroons and stir in the nuts and chocolate. Throw it into a pan, bake it, and call it a day (after eating your share and then some). Another day’s hard work in the kitchen.
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If the idea of a fudgy, creamy, almost-inch-thick layer of bittersweet chocolate makes you feel funny inside (in that good way), then try to imagine this lovely layer sandwiched between what is essentially a buttery, crumbly, oatmeal cookie. The cookie knows enough in this recipe to yield to the beauty of the bittersweetness- it takes a tasty yet restrained backseat to the almost intimidating layer of chocolate.
Makes your heart race, doesn’t it?
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Don’t underestimate the powerful effect that icing can have on an already-spectacular dessert, let alone the smell of your kitchen when making it. For these Blondies, feel free to get creative and substitute white chocolate chips for the butterscotch ones in the recipe below. The purist in me keeps Blondies blonde, but if you’re feeling crazy, throw the semi-sweet or milk chocolate chips in instead.
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I’m a little bit embarrassed to post this recipe, but screw it.
Maybe I’m a teeny bit snobby when it comes to desserts (something I don’t work at being, but when you learn the merits of baking things from scratch… it happens?). I was raised on (glorious) birthday cakes that my Mom taught me how to make from an early age. Her inspirations were Betty Crocker & Duncan Hines- so clearly I wasn’t brought up to be a sweets snob. As much as I think the right thing to do these days is to bake a cake with an old-school recipe from a grandmother, let’s be honest- Betty & Duncan have their s*@t together.
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