When I was in college I lived with some pretty awesome girls for a year. For my half birthday (don't judge....us summer birthdays get jipped) they made the best bars on the face of the planet. I made them yesterday and am slowly eating my way through the pan nibble by nibble. Good thing the remainder is going with Kendall to work tomorrow or this whole workout plan would be useless.
So these bars, google them- the history is great, are so rich you can only have a tiny square. Seriously. From the girl who can devour dozens of cookies in a sitting, these will make you sick in a second if you attempt too much at a time.
These bars are a labor of love. They involve chopping, double-boiling, melting, and getting your hands dirty. Not for the beginner baker.
Ingredients:
Layer 1
1/2 cup unsalted butter
1/4 cup sugar
5 TBsp Unsweetened cocoa powder
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup finely shredded coconut flakes
Layer 2
1/2 cup unsalted butter
2 TBsp & 2 tsp heavy cream
2 TBsp vanilla pudding powder
2 cups powdered sugar
Layer 3
4 oz semi-sweet chocolate (baker's chocolate works best, Hershey's chips are a close second)
2 TBsp unsalted butter
Begin by triple checking to make sure you have all the ingredients. This isn't one to substitute on nor run to the store for a quick ingredient (unless you're between layers, then I guess it could work)
For layer 1, melt the first 3 ingredients (butter, sugar, cocoa powder) in the top of a double boiler. In the event that you do not have a double boiler (like me) you can nest two sauce pans together or set a glass bowl on top of a large saucepan. Make sure you use enough water in the bottom pan, but not too much that it spills over onto the stove. After those ingredients have melted, add the beaten egg and carefully fold into the chocolate. Once the mixture has thickened, remove from heat and add the graham crackers, coconut, and almonds. Press crust into an ungreased 8x8 pan (preferably one that has a lid).
For layer 2, cream butter, cream and pudding powder. Add the sugar and beat until light and fluffy. Spread on top of crust. Side note: it'll look like a Winter Wonderland in your kitchen if you aren't careful adding the powdered sugar. I should know............
For the final layer, melt the butter and chocolate. (microwave or stove top it doesn't make a difference) Pour on the pudding layer while the chocolate is still warm.
Chill in the fridge until each layer is set. Cut in small, bite-size squares to serve and enjoy with a hot cup of coffee! Or tea. Or glass of milk. Or....you get the picture.
So these bars, google them- the history is great, are so rich you can only have a tiny square. Seriously. From the girl who can devour dozens of cookies in a sitting, these will make you sick in a second if you attempt too much at a time.
Layer 1
Layer 2
Prepping Layer 3
Layer 3
Bite size, no bigger
These bars are a labor of love. They involve chopping, double-boiling, melting, and getting your hands dirty. Not for the beginner baker.
Ingredients:
Layer 1
1/2 cup unsalted butter
1/4 cup sugar
5 TBsp Unsweetened cocoa powder
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup finely shredded coconut flakes
Layer 2
1/2 cup unsalted butter
2 TBsp & 2 tsp heavy cream
2 TBsp vanilla pudding powder
2 cups powdered sugar
Layer 3
4 oz semi-sweet chocolate (baker's chocolate works best, Hershey's chips are a close second)
2 TBsp unsalted butter
Begin by triple checking to make sure you have all the ingredients. This isn't one to substitute on nor run to the store for a quick ingredient (unless you're between layers, then I guess it could work)
For layer 1, melt the first 3 ingredients (butter, sugar, cocoa powder) in the top of a double boiler. In the event that you do not have a double boiler (like me) you can nest two sauce pans together or set a glass bowl on top of a large saucepan. Make sure you use enough water in the bottom pan, but not too much that it spills over onto the stove. After those ingredients have melted, add the beaten egg and carefully fold into the chocolate. Once the mixture has thickened, remove from heat and add the graham crackers, coconut, and almonds. Press crust into an ungreased 8x8 pan (preferably one that has a lid).
For layer 2, cream butter, cream and pudding powder. Add the sugar and beat until light and fluffy. Spread on top of crust. Side note: it'll look like a Winter Wonderland in your kitchen if you aren't careful adding the powdered sugar. I should know............
For the final layer, melt the butter and chocolate. (microwave or stove top it doesn't make a difference) Pour on the pudding layer while the chocolate is still warm.
Chill in the fridge until each layer is set. Cut in small, bite-size squares to serve and enjoy with a hot cup of coffee! Or tea. Or glass of milk. Or....you get the picture.
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