Evening Edge
What’s For Dinner?
DEL.ICIO.USToffee and Coconut Bars - from Pangaea
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Cuisine: Dessert
From the menu of . . . Pangaea
1082 Huff Road, Atlanta
404-350-8787
Q: I absolutely love the chocolate chip coconut bars at Pangaea. Is it possible to get that recipe?
-- Scott Drinkard, Atlanta
A: It's not hard to figure out why these bars, made with a graham cracker crust and topped with coconut, crushed toffee and chocolate chips, are such a hit.
Hands on time: 15 minutes Total time: 30 minutes Serves: 24
Ingredients:
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4 cups (about 15 1/2 ounces) graham cracker crumbs
1 cup (2 sticks) butter, melted
1 (14-ounce) package sweetened flaked coconut
1 (14-ounce) can sweetened condensed milk
1 1/4 cups chocolate chips
1 (9-ounce) bag toffee bits
Instructions:
Preheat oven to 350 degrees. Line a 15-by-11-inch jellyroll pan with sides with parchment paper.
In a large bowl, combine crumbs and butter. Spread mixture evenly over pan and pat to compact. Spread coconut evenly over crumbs. Drizzle evenly with condensed milk. Sprinkle with chocolate chips and toffee bits. Bake for 15 to 20 minutes, or until evenly browned, reversing the tray once. Cool overnight before cutting
In a large bowl, combine crumbs and butter. Spread mixture evenly over pan and pat to compact. Spread coconut evenly over crumbs. Drizzle evenly with condensed milk. Sprinkle with chocolate chips and toffee bits. Bake for 15 to 20 minutes, or until evenly browned, reversing the tray once. Cool overnight before cutting
Nutrition:
Per serving: 372 calories (percent of calories from fat, 53), 3 grams protein, 42 grams carbohydrates, 2 grams fiber, 23 grams fat, 37 milligrams cholesterol, 247 milligrams sodium.
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