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.

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.