Mrs. Fields Coconut Mud Bars |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are decadent! A little bit of trouble to make, but they are worth every bite. Very chocolaty! Ingredients:
1 1/3 cups all-purpose flour |
1/2 teaspoon baking powder |
1 pinch salt |
1/2 cup dark brown sugar, packed |
1/2 cup unsalted butter, slightly softened and cut into small pieces |
10 ounces semisweet chocolate pieces, finely chopped |
3/4 cup heavy cream |
1/4 cup unsalted butter, softened |
1/2 cup granulated sugar |
2 teaspoons vanilla extract |
1/4 teaspoon coconut extract (optional) |
2 large eggs |
3 1/2 ounces flaked coconut (about 1 1/2 cups) |
1 1/2 cups chopped pecans |
Directions:
1. Preheat oven to 350°F.
2. Lightly butter a 9x13-inch baking pan.
3. To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
4. Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
5. Press into the bottom of the baking pan.
6. Bake at 350°F for 10 minutes, then place pan on rack to cool.
7. Leave oven on.
8. Next prepare the chocolate ganache.
9. After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
10. Pour the cream over the ganache, and wait 5 minutes before stirring.
11. The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
12. To prepare the topping, cream the remaining butter in a bowl.
13. Add the granulated sugar, and extracts.
14. Beat until blended, then beat in the eggs; then stir in coconut and nuts.
15. Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
16. Bake at 350°F for 25-30 minutes, until golden brown.
17. Set pan on rack to cool before cutting into bars.
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