Wednesday, February 5, 2014
Toasted Coconut Shortbread Bars
The Super Bowl is finally over. Since the Super Bowl was in NJ that's all we have heard about for the last month. It's lucky for everyone who had a ticket to the game that today's big snowstorm didn't happen yesterday. I thought it was the best half time show in a long time except for the few minutes the Red Hot Chili Peppers were on stage. First question would be why didn't they have shirts on? They are past the age of not wearing shirts and still looking good and what song were they shouting/singing? I was glad they were only up on stage for one song. I loved Bruno's last song when he was standing in the middle of the stadium and the fireworks were going off all around the top of the stadium.
These bars are adapted from Inside BruCrew Life. She had a peppermint shortbread bar before Christmas.
1/2 cup butter softened
1 cup powdered sugar
1 tsp vanilla extract
1/4 tsp salt
2-1/2 cups all purpose flour
3/4 cup toasted coconut
1 cup semi-sweet chocolate chips
1/3 cup holiday sprinkles
Preheat oven to 350 degrees. Spread coconut on a cookie sheet and heat in oven for 5 minutes until toasted. Watch the coconut so it does not get too brown. Set aside.
Beat butter and powdered sugar in a mixing bowl. Add egg and vanilla and mix until combined.
Add flour and salt and mix until combined. Stir in toasted coconut.
Line a 9" x 13" baking pan with parchment paper. Put the dough in the center of the pan. Spread mixture evenly throughout pan. This can be done with your fingers also if a spatula or spoon doesn't work well.
Bake at 350 for 12-14 minutes.
Pour chocolate chips over mixture and put back in oven for another minute.
Spread the melted chips around with a spatula until all the shortbread is covered with chocolate.
Immediately sprinkle with sprinkles while chocolate is still soft.
Cool before cutting into bars.
Linked at: http://www.thecountrycook.net/