Toffaroon Bars

  • Toffee Coconut Macaroon Bars

    Don’t think these bars aren’t fantastically wonderful just because the picture looks sort of unappetizing.  (I haven’t figured out how to take a decent picture yet in the blinding light of our new[ish] kitchen, so all my photos as of late look, well, on the verge of gross.  And let’s be honest, bakers.  It doesn’t help that I was camouflaging my latest recipe for disaster.   Here.)

    Let’s get back to this most excellent dessert.

    Close your eyes.  Picture a toffee cookie crust (oh. I guess you have to keep your eyes open to read.  So read, then close your eyes and imaginate.) covered in a gooey coconut macaroon cookie.  I know you are with me when I say “holy shit”.

    I’m really excited about how freaking innovative I was with this recipe (and I hope you know that I say that in a voice that’s kind of kidding, and not in an “I’m all that” voice).  I had a batch of Quickie Toffee Graham Cracker Cookies in the freezer, because really, we all should for moments like these.  I took the frozen cookie block and threw them in the food processor (causing a horribly loud noise- fair warning if you have a child napping or if you don’t have earplugs), then made a crust out of the pulverized toffee goodness.  I then made a quick version of my Coconut Macaroons and threw the “batter” on top of the crust.  Twenty minutes later something special was born (minus the F-up) and there was no turning back.  I will absolutely and totally make these again.  And again.  And so will you.

    TOFFEE GRAHAM COOKIE CRUST:

    9+ graham cracker cookies

    1/2 cup PLUS 4 tablespoons butter, salted (divided into two batches)

    1 cup light brown sugar, packed

    MACAROON TOPPING:

    1 can sweetened condensed milk (14 oz)

    1 1/2 teaspoons vanilla

    1/2 teaspoon almond extract (optional)

    7 1/2 cups Angel Flake coconut (or another brand of sweetened & shredded) (equal to 1.5 of the 4 oz. bags)

    1. CRUST: Preheat oven to 375°.  Grease a 9 x 9″ foil-lined pan, and line it with graham crackers.  Set aside.
    2. In a medium saucepan over medium-low heat, melt 1/2 cup of butter with brown sugar, stirring until combined.  Increase heat to medium-high and allow to boil for 3 minutes, not stirring.  Pour over graham crackers in pan, and pop into oven for 5 minutes.  Remove from oven and allow to cool completely.  Throw in food processor to make fine crumbs.
    3. Line 9 x 9″ pan with foil and grease (again, I know).  Set aside.
    4. In a medium bowl, melt remaining 4 tablespoons of butter and stir in cookie crumbs.  Press evenly into prepared pan.
    5. MACAROON TOPPING:  in a medium bowl, stir sweetened condensed milk in with vanilla and almond (if using) extracts.  Stir in coconut and spread evenly over toffee cookie crust.
    6. Bake for 20 minutes (until coconut is lightly browned).  Allow to cool on a cooling rack and cut into bars.

    Tips:

    • When making your toffee cookies, go ahead and freeze them (before or after you’ve mulched them into fine crumbs) for later use.  You can use the cookie crumbs on anything— I sprinkle it on ice cream, on top of muffins before baking, stirred into pretty much anything.  Hey, you can stir it into plain yogurt to make your breakfast a better way to start the day.
    • Looking for flavor variety?  Yes, these are really just a special bastardized version of the Magic Gooey Cookie Bar.  So, so good. You can add chocolate chips, nuts, chopped up chocolate bars, you name it.  Just pour the sweetened condensed milk on top of the crust, then the toppings you like on top of that.  Press the toppings into the milk.  V-o-i-l-a.
    • Want really perfectly cut bars?  Refrigerate these and then cut while cold.  (Serve at room temperature for best flavor though.)  Scratch that- these are awesome cold, hot, or tepid.  They’re that good.
    • Enjoy!

     

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    October 23rd, 2013 | More Sweets Please | No Comments | Tags: , ,

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