Mrs. Fields Coconut Mud Bars
Prep Time: 0 mins
Total Time: 25 mins
Yield: 24bars
About This Recipe
“These are decadent! A little bit of trouble to make, but they are worth every bite. Very chocolaty!”
Ingredients
1 1/3 cupsall-purpose flour
1/2 teaspoonbaking powder
1pinchsalt
1/2 cupdark brown sugar, packed
1/2 cupunsalted butter, slightly softened and cut into small pieces
10ouncessemisweet chocolate pieces, finely chopped
3/4 cupheavy cream
1/4 cupunsalted butter, softened
1/2 cupgranulated sugar
2teaspoonsvanilla extract
1/4 teaspooncoconut extract(optional)
2largeeggs
3 1/2 ouncesflaked coconut( about 1 1/2 cups)
1 1/2 cupschopped pecans
Directions
Preheat oven to 350°F.
Lightly butter a 9×13-inch baking pan.
To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
Press into the bottom of the baking pan.
Bake at 350°F for 10 minutes, then place pan on rack to cool.
Leave oven on.
Next prepare the chocolate ganache.
After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
Pour the cream over the ganache, and wait 5 minutes before stirring.
The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
To prepare the topping, cream the remaining butter in a bowl.
Add the granulated sugar, and extracts.
Beat until blended, then beat in the eggs; then stir in coconut and nuts.
Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
Bake at 350°F for 25-30 minutes, until golden brown.
Set pan on rack to cool before cutting into bars.
Reviews
“These are sublime! I like to make it in a smaller pan so the bars are thicker. It takes a little longer to cook.”
“This was great! I used dark chocolate instead of semi-sweet, so should have adjusted the sugar to made it sweeter. But it was still delicious”
“Chocolate and coconut bars – a perfect combination for wonderfully rich bars! I picked this recipe to use up some pantry items and I am glad I did, but in doing so I made a few subsitutions that didn’t seems to affect these bars by using only white sugar for the sugars mentioned.I also used chocolate chips (12 oz) for the chocolate and used 1 cup of silvered almonds for the pecans. I wasn’t sure what chocolate ganache is except that this resulted in a very chocolaty filling and wasn’t sure about step 11- if I was supposed to pour the ganache onto to the crust before setting or let it set in a bowl in the refrig. I let it set in a bowl and then spooned it on the filling (but I think I should have done it the other way around) – either way it resulted in a delicious bar that anyone loving chocolate and coconut would love. Thanks for sharing this decadent! bar dessert!”