Thursday, February 26, 2009

Baked Bars

Jason has a birthday pot luck every month where they celebrate all of the birthdays from that month and eat food that people bring. I think I just said the same thing twice. Oh, well. You get the idea. I decided to make these bars I have been wanting to make forever from none other than the Baked: New Frontiers in Baking. If you haven't checked this book out by now, I don't know what more I can do to convince you of what you are missing out on. Everything that these guys produce is amazing. Me and Jason are going to New York in a few weeks and we plan on visiting their bakery in Brooklyn. You can only imagine how I am going to be. I can't even really predict how I will act. I am a freak for this stuff. Anyhow. Here it is.

from Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito
makes 24 bars

For the crust:
2 C (about 6 oz) sweetened shredded coconut
2 1/2 C finely ground graham cracker crumbs (about 20 crackers)
1 C unsalted butter, melted

For the filling:
1 1/3 C walnut halves, toasted and chopped
1 1/2 C (9 oz) semi-sweet chocolate chips
3/4 C white chocolate coarsely chopped
3/4 C butterscotch chips
3 1/4 C (26 oz) sweetened condensed milk

Make the Baked Bar crust:
Preheat the oven t0 300 degrees F.

Butter the sides and bottom of a 9x13 inch baking pan or spray it with nonstick cooking spray (I lined my pan with foil before buttering- makes it easier to remove from the pan)

On a parchment-linedbaking sheet, spread out the coconut. Put the baking sheet inthe oven and toast the coconut until itstarts to turn golden brown, 7-10 minutes. Remove from th oven, toss the coconut, and return it to the oven for 3 more minutes.

Put the graham cracker crumbs in a large bowl, add the toasted coconut, and toss with your handsuntil combined. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on th bottom and up the sides of the pan. Use the bottom of a measuring cup to create a prefectly even crust.

Refreigerate the crust for 15 minutes, then bake for 10 minutes, or until golden brown. Transfer to a wire rack and let the crust cool completely.

Make the Baked Bar filling:
Increase the oven temperature to 325 degrees F.

Evenly spread the nuts in the bottom of the crust.

Spread the chocolate chips over the walnuts, followed by the white chocolate, followed by the buttersotch chips.

In a steady stream, pour the sweetened condensed milk evenlyover the filling. Shake the pan very gently to make sure the sweetened condensed milk is evenly distributed.

Bake for 30 to 40 minutes, roating the pan evey 10 minutes, until golden borwn and bubbly. Transfer to a wire rack and let cool completely. Cut into squares and serve.

Baked Bars will keep, wrapped tightly and at room temperature, for up to 4 days.

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