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Gooey Coconut Almond Bars
Gooey Coconut Almond Bars
- Recipe Submitted by maryjosh on 09/18/2017
Ingredients List
- FOR THE CRUST:
- 2/3 cup unsalted butter, softened
- 1/4 cup Karo® Light Corn Syrup
- 1/4 cup light brown sugar, packed
- 1 1/2 tsp almond extract
- 1 egg yolk
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- FOR THE FILLING:
- °1 bag (14 oz) shredded, sweetened, coconut (toasted, see recipe below)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp almond extract
- FOR THE TOPPING:
- 1 bag (12 oz) milk chocolate morsels
- 1/4 cup caramel sauce
- 1/2 cup Fisher® Sliced Almonds
Directions
Preheat oven to 350°F. On a large baking sheet, spread out coconut into a single layer. Bake for 10-15 minutes, stirring every 5 minutes. Coconut should be lightly browned when done. Remove and cool.
For the crust, beat together butter, corn syrup, brown sugar, almond extract, and egg yolk until smooth. Add in flour, baking powder, and salt and beat until fully combined.
Pat dough into the bottom of a greased 13x9-inch baking dish. Bake for 5- 6 minutes (it will not be fully cooked) in a 350°F oven.
While crust is baking, combined the toasted coconut, almond extract, sweetened condensed milk in a bowl. Drop by tablespoon onto the partially baked crust. Return to oven and bake an additional 20-22 minutes, until edges of crust are lightly browned.
Remove from oven and sprinkle with milk chocolate chips immediately. Drizzle caramel sauce over the top and add sliced almonds. Allow to cool completely. Once cooled, cover and refrigerate at least 30 minutes before slicing and serving.
I prefer to store this in the refrigerator to keep the bars from getting too soft.
For the crust, beat together butter, corn syrup, brown sugar, almond extract, and egg yolk until smooth. Add in flour, baking powder, and salt and beat until fully combined.
Pat dough into the bottom of a greased 13x9-inch baking dish. Bake for 5- 6 minutes (it will not be fully cooked) in a 350°F oven.
While crust is baking, combined the toasted coconut, almond extract, sweetened condensed milk in a bowl. Drop by tablespoon onto the partially baked crust. Return to oven and bake an additional 20-22 minutes, until edges of crust are lightly browned.
Remove from oven and sprinkle with milk chocolate chips immediately. Drizzle caramel sauce over the top and add sliced almonds. Allow to cool completely. Once cooled, cover and refrigerate at least 30 minutes before slicing and serving.
I prefer to store this in the refrigerator to keep the bars from getting too soft.
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