Coconut Cream Chocolate Bar Cookies
This is our favorite cookie this year! My version includes generous amounts of white chocolate and semisweet chocolate!
Equipment
Ingredients
For The Crust
- 1 cup all-purpose flour
- ¼ cup brown sugar packed
- dash of salt
- 6 tbsp unsalted butter cut in pieces and chilled
- ¾ cup slivered almonds
For The Filling
- ½ cup coconut milk stirred
- ½ cup white chocolate chips
- ¼ cup sour cream
- ¼ cup unsalted butter at room temp
- 1¼ cup shredded coconut
For The Topping
- 3 tbsp heavy cream
- 3 tbsp unsalted butter
- ½ cup semisweet chocolate chips
Instructions
The Crust
- Pre-heat oven to 350°
- Combine the flour, brown sugar, salt, chilled butter, and almonds in a food processor and mix well.
- Press into a buttered 8-inch square pan.
- Bake until the crust is slightly firm, about 30-40 minutes.
- Let cool completely.
The Filling
- While the crust is cooling, place coconut milk in a small heavy bottom sauce pan and bring to a simmer.
- Reduce heat and add the white chocolate, stirring until melted.
- Add the sour cream, room temperature butter and coconut flakes, stir until blended.
- Transfer to a bowl, cover and refrigerate 1 hour.
The Topping
- Place cream, butter, and semisweet chocolate in a glass bowl and melt in the microwave 30 seconds at a time until melted, stirring frequently.
To Assemble
- Pour the cooled coconut cream over the cooled crust and spread with a spatula.
- Pour the melted chocolate over the coconut cream, gently spreading the chocolate.
- Refrigerate uncovered overnight.
- Gently remove the chilled cookie from the pan on to a cutting board and cut into bars using a sharp knife.
Nutrition
Calories: 123kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 9mgSodium: 13mgPotassium: 76mgFiber: 1gSugar: 6gVitamin A: 99IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!