Dream Bars
We first printed this recipe in The Baking Sheet in 1993, and since then we've had folks here at King Arthur ask every year if we're going to "test those Dream Bars again." These bars won't pass muster on their looks alone; indeed, they're even plainer than date pinwheels. But just take that first bite, and you'll forget the visual impression; like Beef Wellington, no matter how dowdy it looks on the outside, you're never quite prepared for the richness and flavor within. Coconut, nuts and sugar combine to form a gooey, rich topping on a buttery cookie base. Sprinkle these with a shower of snowy confectioners' sugar, and you've got bars whose looks begin to live up to their taste. Cookie Layer 1/2 cup (4 ounces, 1 stick) unsalted butter* 1/2 cup (3 3/4 ounces) dark brown sugar 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1/4 teaspoon salt* Topping 2 cups (13 1/4 ounces) dark brown sugar 1 tablespoon King Arthur Unbleached All-Purpose Flour 1/4 teaspoon baking powder 2 large eggs, well-beaten 1 cup (1 1/2 ounces) shredded (or shaved) coconut, sweetened or unsweetened, toasted or not toasted 1 cup (3 3/4 ounces) diced nuts: walnuts, pecans, hazelnuts, or your favorite nut *If you use salted butter, omit the salt. Cookie Layer: In a large mixing bowl, cream together the butter and brown sugar till smooth. Stir in the flour; the mixture will be crumbly. Pat the crumbs into a lightly greased 9 x 13-inch pan. Bake the cookie layer in a preheated 300°F oven for 10 minutes, while you prepare the topping. Topping: In a medium-sized mixing bowl, combine the brown sugar, flour and baking powder. Stir in the eggs, mixing till smooth, then add the coconut and nuts, again mixing till well-combined. Dollop the topping onto the crust in the pan, spreading it out; wet your fingers and just spread it around as evenly as possible. Baking: Bake the bars in a preheated 325°F oven for 30 minutes, until they're golden brown. Remove them from the oven, and allow them to cool. Sprinkle them with confectioners' sugar, if desired, and cut them when they're completely cool. Yield: about 2 dozen 2 1/4-inch bars. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
