(Chocolate Walnut Crumb Bars, this time without nuts)
(Frosted Sugar Cookies)
(Coco Loco Brownies)
Adapted from Everyday with Rachael Ray, November 2008
1 2/3 cups sugar
1 stick (4 oz.) unsalted butter, room temperature
1 cup unsweetened cocoa powder
3/4 teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1 cup flour
1 1/2 cups roasted almonds, chopped
3/4 cup semisweet chocolate chips
2 cups shredded coconut
1/2 cup sweetened condensed milk (about 1/2 a can)
Preheat oven to 325 degrees. Grease a 9"x13" baking dish and line crosswise with parchment paper allowing ends to hang over the edge.
In a large saucepan, cook the sugar and the butter over medium heat, whisking occasionally, until bubbling. Remove from heat and stir in the cocoa powder and 1/2 teaspoon salt. Let cool for 10 minutes. Whisk in the eggs one at a time, beating well after each addition. Stir in the flour, then the almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and the chocolate chips.
In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 teaspoon salt. Spoon the coconut mixture in dollops over the surface of the batter. Bake until the coconut is golden brown and the brownie layer is just set in the center, about 35 minutes. Let cool completely before cutting. Makes about 16 bars.