prep 20 minutes bake 32 minutes at 350°F cool 30 minutes + 1 hour chill 1 hour
- Nonstick cooking spray
- ¾ cup butter, melted
- 2 cups sugar
- 2 tsp. vanilla
- 3 eggs, lightly beaten
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking powder
- ½ tsp. salt
- 4 cups flaked coconut
- 1 14-oz. can sweetened condensed milk
- ½ tsp. almond extract
- ½ cup chopped almonds, toasted (tip, page 21)
- 1 recipe Milk Chocolate Ganache
1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges of pan. Lightly coat foil with cooking spray. In a large bowl stir together melted butter, sugar, and 1 tsp. of the vanilla until combined. Stir in eggs until combined.
2. In another bowl combine flour, cocoa powder, baking powder, and salt. Add flour mixture to butter mixture; stir until combined. Spread half the batter into the prepared pan. Bake 12 minutes or just until set. Cool in pan on a wire rack 30 minutes.
3. Meanwhile, for filling, in a large bowl combine coconut, condensed milk, the remaining 1 tsp. vanilla, and the almond extract.
4. Spread filling over baked chocolate layer; sprinkle with almonds. Carefully spread the remaining chocolate batter over filling. Bake 20 to 25 minutes or until chocolate layer is set. Cool completely on a wire rack, about 1 hour.
5. Spoon Milk Chocolate Ganache over cooled bars, spreading evenly. Chill at least 1 hour or until ganache is firm. Use foil to lift uncut bars out of pan; cut into bars.
number of servings 48
MILK CHOCOLATE GANACHE Pour one 11.5-oz. pkg. milk chocolate pieces into a medium bowl. In a small saucepan bring ¾ cup heavy cream just to boiling. Immediately pour cream over chocolate in bowl. Let stand, without stirring, 5 minutes. Stir until smooth.
per bar 187 cal., 10 g fat (6 g sat. fat), 28 mg chol., 96 mg sodium, 24 g carb., 1 g fiber, 19 g sugars, 3 g pro.
MAKE AHEAD
Place bars in a single layer in an airtight container. Store in the refrigerator up to 3 days or freeze up to 3 months.