Black Bottom Coconut Bars



I found this simple delicious dessert tonight and couldn’t wait to try it. I mean, coconut and chocolate together how could you go wrong? One of my favorite candy bars is a Mounds, thought this resembled it. NO BULL I love this combination. It is a very simple treat to prepare as well. Lining the pan with foil makes for easy clean up as well…another major bonus in my book! The rich dark chocolate bottom is delicious. I’m thinking of other ways to utalize this delicious crust.
I’m planning on taking a few of these bars to my friend tomorrow, her father loves coconut…that is if my husband doesn’t eat them all before then! Let me know if you give them a try!

BLACK BOTTOM COCONUT BARS

CHOCOLATE BASE
▪ 1/2 cup unsalted butter, plus more more pan
▪ 1/2 cup granulated sugar
▪ 1/4 teaspoon salt
▪ 1 large egg
▪ 1/4 cup unsweetened cocoa powder
▪ 1/4 cup all-purpose flour
Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving an overhang. Butter bottom and sides of foil.
Using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then sugar and flour. Mix until smooth. Spread evenly in prepared pan.
Bake for 10-15 minutes. The sides should be beginning to pull away from the sides of the pan. Set aside to cool.

COCONUT TOPPING
▪ 2 large eggs
▪ 3/4 cup granulated sugar
▪ 1/2 teaspoon vanilla extract
▪ 1 cup all-purpose flour
▪ 7 ounces sweetened, shredded coconut – reserve 1/2 cup for sprinkling on top
Whisk eggs with sugar and vanilla. Mix in flour and coconut.
Drop mounds of topping onto chocolate base. Spread and press into base with moistened fingers. Sprinkle with 1/2 cup coconut.
Bake 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely in pan. Then, remove from pan using aluminum foil overhang. Peel off foil and cut into bars. Store in an airtight container for 3-4 days.
Makes 24 bars.

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