13 May 2011

Love-My-Butt-the-Way-It-Is Bars

Coconut Chocolate Chip Bars (AKA Love-My-Butt-the-Way-It-Is Bars)

A word before we begin: if you're having a Fat Day, a Beat-Myself-Up-Because-I-Am-Less-Than-Perfect Day or an I-Miss-My-Eating-Disorder Day, do me and yourself a favor and don't make Coconut Chocolate Chip Bars. These bars don't care about your insecurities or your body-image issues. They don't care that you count fat grams or that you "try to eat healthy." They only care about gobs of butter and cupfuls of toasted coconut and chocolate chip-age, which they know you will be hard-pressed to steer clear of ...

On the other hand, these rich little numbers may be exactly what you need to snap out of your guilt-ridden funk. After all, food isn't the enemy. Go the everything-in-moderation route and treat yourself once in a while.

Coconut Chocolate Chip Bars
(Cookie of the Week)
2 cups all-purpose flour
1/4 teaspoon salt (if using unsalted butter, use 1/2 teaspoon salt)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup butter, softened
1 1/2 cups light brown sugar, packed
2 1/2 teaspoons vanilla
2 eggs, lightly beaten
2 cups sweet, flaked coconut
2 cups semisweet or bittersweet chocolate chips

Preheat oven to 325 degrees. Grease a 9x13-inch pan and dust with cocoa powder.

Spread flaked coconut on another (ungreased) baking sheet. Toast in oven for 4-5 minutes, giving flakes a stir every 2 minutes or so, until light golden. Remove from oven and set aside to cool.

Turn oven up to 350 degrees.

In small bowl, whisk together flour, salt, baking powder and cinnamon. Set aside.

In large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, mixing until just combined. Add dry ingredients in 2 batches until fully incorporated.

Stir in chocolate chips and cooled, toasted coconut. (Feel free to add nuts as well. I live with a no-nuts man, so I refrained.)

Spread dough into prepared pan and bake at 350 degrees for 25-28 minutes. Bars are fully cooked when inserted knife comes out clean.

Transfer pan to wire rack to cool completely. Cut into bars.

Have at least one gallon of milk on hand when you gobble up these chewy, gooey Coconut Chocolate Chip Bars.



    I've linked this on my blog. (Can't remember if I've done that before, but if I have -- well, I've done it again.)

  2. Woot! Woot! Thank you. ... These are easy. Hope you make them soon. Love me some coconut.