Prep Time: 20 mins
Total Time: 1 hrs 5 mins
About This Recipe
“Holy chocorama! This is a holiday keeper!”
1 1/2 cupsflour
1/2 cupbrown sugar
1/2 cupunsalted butter, at room temp
1/3 cupunsalted butter, at room temp
1 1/2 teaspoonspure vanilla extract
2 1/2 cupstoasted hazelnuts, chopped
2cupsshredded sweetened coconut
Preheat oven to 350°.
Grease a 9×13 baking pan.
Stir together the flour with the brown sugar and salt.
Slowly stir in the butter and mix until crumbly.
Press mixture into the bottom of the pan.
Bake until golden, around 15 minutes.
Reduce heat to 325°.
In a small bowl whisk together the cocoa with the flour, baking powder and salt.
In a large bowl whisk together eggs with the butter, vanilla and sugar.
Whisk in cocoa mixture and stir to well blended.
Stir in the nuts and coconut.
Pour over top of baked crust.
Shake a bit to level top.
Bake in oven until middle is firm, around 30 minutes.
Remove and cool in pan on a rack.
“This is a great bar, they go fast!! I used almonds instead of hazelnuts only becauseI did’nt have any.. I LOVE THIS BAR!!”
“Great! I actually used a mix of chopped almonds and walnuts for a double-nut bar. Nice and chewy.”