donderdag 21 november 2013

German Chocolate Bars | Recipe Card (Kopie)


Shortbread Cookie Crust*
*I love shortbread crusts, my mom's cheesecake uses this sort of crust instead of graham cracker - it is so good and more special than graham cracker.
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon vanilla
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder

1/4 teaspoon salt 1 pound unsalted butter
1 cup corn syrup
3 cups light brown sugar, packed
1 1/2 pounds pecans, coarsely chopped
2 cups of coconut (toasted, if you like)
1 cup of chocolate chips

For the crust, combine sugar and butter in a mixer until light, about 3 minutes. Add eggs and vanilla, combine. Add flour, salt & baking powder - stir just until combined.

Press the dough into a baking sheet. It helps to sort of make a raised edge around the sides. Bake for 15 minutes at 350 degrees.

For the topping, melt butter in a heavy-bottomed saucepan. Add honey and brown sugar. Cook over low heat for 2-3 minutes, then raise the heat and cook for 2-3 more minutes, boiling. Remove from heat, add pecans and coconut.

On the crust, sprinkled the chocolate chips. Pour over the pecan topping, spreading evenly. Bake for 25 minutes. Let it set out, then cool in the refrigerator to make it easier to cut. Cut it into large squares when it has cooled.

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