Caribbean Coco Almond Bars Recipes

ALMOND COCONUT BARS

Steps:

• In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
• Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
• Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
• Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

CHOCOLATE ALMOND BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

CARIBBEAN COCO-ALMOND BARS

Steps:

• Preheat oven to 350 degrees.
• Line an 8x8-inch square pan with heavy-duty foil that extends over edges of pan and butter foil.
• In a food processor fitted with a metal blade or in a large bowl with a pastry blender, combine first 5 ingredients; add butter in small intervals while mixing until texture resembles coarse cornmeal.
• Add nuts and rum; blend.
• Press dough firmly and evenly into pan.
• Bake until crust deflates (it will puff at first) and edges are barely firm to touch, about 15 minutes.
• Cool slightly on wire rack.
• As crust cools, blend filling ingredients together in a bowl.
• When crust is firm and still warm, spoon on filling; spread evenly.
• Return pan to oven and bake until edges turn golden, about 15 minutes.
• Remove and cool in pan on wire rack.
• Make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl.
• Heat (in 30-second intervals, if in microwave) while whisking until melted and smooth.
• Pour hot topping over filling; spread evenly.
• If desired, sprinkle coconut and/or almonds evenly over top while chocolate layer is still hot.
• Refrigerate for 4 hours or overnight before bringing to room temperature and cutting into bars.