I'd give these 5 stars, but they weren't quite as PRETTY as I wanted them to be. I lined a 9x9 glass pan with parchment paper, with edges extended, and patted the crust on top of the paper. Didn't use any sugar for the crust. Baked at 350 for 20 minutes (I think that was my problem; I should have baked them longer). Then I did what practically everyone else did and sprinkled the coconut on top of the hot base and drizzled the SCM on top of that. Bake another 20 minutes (again, I think I should have left them in the oven a little longer). I finely chopped up 12 ounces of 60% cacao bittersweet Ghiradelli bars, and scattered them over the top of the (very nicely browned) coconut top, put back in the oven for 1-1/2 minutes, then used an offset spatula to spread the chocolate around. Easy peasy! Let cool in the pan for 1/2 an hour, then lifted the paper out onto a rack to cool an hour. The chocolate hadn't set up at all, so I refrigerated another hour, then cut into bars. My problem at that point was that the crust kind of fell apart, and I don't think the coconut filling was quite done (it was pretty thick). In spite of that, these were DELICIOUS, and I'd definitely make again. Taking these to work tomorrow...we'll see how it goes.
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I'd give these 5 stars, but they weren't quite as PRETTY as I wanted them to be. I lined a...