Davids Dream Bars Recipe 425

DAVID'S DREAM BARS RECIPE - (4.2/5)

Steps:

• Place 1 oven rack in the middle of the oven. Preheat oven to 350F [175C] degrees. Break chocolate into individual squares and cut each in half, or chop the chocolate into 1/2-inch [1.25 cm] pieces. Mix the chocolate pieces together and set aside. Melt the butter in the jelly roll pan in the preheating oven for 5 to 10 minutes. Spread the butter evenly over the bottom and sides of the pan by tilting the pan. Sprinkle the cracker crumbs over the butter, mixing with a rubber spatula to moisten them. With your fingers, press the crumbs firmly and evenly onto the bottom. Strew the coconut evenly over the crumbs. Reserve 1 scant cup [100 g.] of pecan halves. Chop the remaining pecans medium-coarsely and scatter them over the coconut. Drizzle ~1/3 the can of sweetened condensed milk over the coconut and pecans. Scatter the chocolate pieces in an even layer over the pecans. Slowly and evenly pour ~1/2 can of the the condensed milk on top. Arrange the reserved pecan halves, smooth side up, in 5 long rows, starting 1 inch [2.5 cm] from each long edge and spacing them 1 1 /2 inches [4 cm] apart. Drizzle with remaining sweetened condensed milk. Bake for 10 minutes. Remove the pan from the oven and, using an angled spatula, press down the nuts so they adhere to the chocolate. Return the pan to the oven and continue baking for 20 to 30 minutes or just until the milk bubbling up between the nuts in the center of the pan is pale golden. Do not overbake or the nuts and crust will be bitter. Cool completely in the pan on a wire rack. Cut the cookie lengthwise into 5 strips (each about 2 inches [5 cm] wide), cutting in between the rows of pecans, and then crosswise into 10 strips (about 1 1/2 inches [4 cm] wide).

DREAM BARS

Steps:

• Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
• Set a rack in the middle of the oven and preheat to 350 degrees F.
• In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
• In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
• In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
• Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

DREAM BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

DREAM BARS

Steps:

• Preheat oven to 300F.
• Cookie Layer: In a large mixing bowl, cream butter and sugar until smooth.
• Stir in flour and salt.
• Mixture will be crumbly.
• Pat the mixture into a lightly greased 9x13 pan.
• Bake for 10 mins, while you prepare the topping.
• Increase the oven temperature to 325F.
• Topping: Combine sugar, flour and baking powder in a medium mixing bowl (I've used the same bowl without ill result).
• Stir in the eggs, mixing until smooth.
• Add coconut and nuts, mix until well-combined.
• Spread the topping onto the cookie layer, as evenly as possible (wet your fingers and spread).
• Bake the bars for 30 mins, until golden brown.
• Remove from oven and let them cool (in the pan).
• Sprinkle with confectioners' sugar, if desired.
• Or spread melted chocolate chips over the bars.
• Cut them into 2 1/4 inch bars when completely cooled.