Perfection in a bar.
That’s what these little beauties are. Totally different than the brown sugar bars I raved about a few days ago, these cookie-like bars consist of a buttery shortbread base topped with a chewy caramel layer that is studded with macadamia nuts and coconut and baked to form a light and delightful crust on top. The triangle tips are dipped in chocolate and the whole effect is an explosion of caramelly, nutty, coconuty, chocolatey goodness. Definitely some of my new favorite bar cookies.
- 1 cup plus 2 tablespoons all-purpose flour
- ¾ cup firmly packed light brown sugar, plus 1 tablespoon
- ¾ teaspoon salt
- 5 tablespoons cold butter, cut into small pieces
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup unsalted macadamia nuts, lightly toasted (I do this in a skillet over low heat, tossing occasionally until the nuts are lightly browned) and coarsely chopped
- ½ cup shredded coconut
- 3 ounces semisweet chocolate, melted
- Preheat the oven to 375 degrees. Line the bottom and sides of a 9-inch square pan with aluminum foil letting the edges hang over the pan slightly and lightly grease.
- Combine 1 cup flour, 1 tablespoon brown sugar and ½ teaspoon salt in a bowl. Whisk together to combine. Scatter butter pieces over the flour mixture and using a pastry blender or two forks, cut in the butter until small crumbs form. (Alternately, you can use a food processor to do this.) Turn the flour butter mixture out into the prepared pan. Press the mixture into the pan in an even, solid layer.
- Bake until the edges are golden, about 10 minutes.
- Meanwhile, combine 2 tablespoon flour, ¾ cup brown sugar, corn syrup, vanilla, egg and ¼ teaspoon salt. Beat with a wooden spoon until thoroughly blended. Stir in the nuts and coconut until blended.
- Spread the coconut topping over the warm baked bottom crust. Return to the oven and bake until the topping is lightly browned and the edges pull away from the sides of the pan, about 15-20 minutes. Let cool completely in the pan (this is important so the caramel layer doesn’t fall apart upon cutting). Cut into twelve 3 by 2 ¼-inch rectangles. Cut each rectangle in half on the diagonal to make triangles. Dip one corner of each triangle in the melted chocolate and let cool on a sheet of waxed paper.
Recipe Source: adapted from Cookies by Williams-Sonoma