The BAKED Bar

Lately, I've been really getting into the recipes of Baked: New Frontiers In Baking. I love how they've put their own modern spin to familiar, classic desserts, but even more I enjoyed reading about the authors' journey to create and perfect their recipes and to open their storefront --- it's a real inspiration to an aspiring bakery owner like me.

I've baked a few recipes out of the book including their famous brownies (which I previous posted on here), and so far every dessert has turned out wonderfully! If you have a passion for unfussy but delicious baking (myself included), this book is for you.
I was drawn to this bar recipe, as it had it had its namesake in the title (just like the BAKED Brownie)...if they're stamping their name on this recipe, it must be good, right?

Chock-full of chocolate chips, butterscotch chips, white chocolate chunks and walnuts that are enveloped in an obscene amount of sweetened condensed milk, this bar will send the biggest sweet tooth into sugar coma. Still, in small portions, this is a wonderful afternoon treat with a big cuppa joe... or with a big scoop of homemade vanilla ice cream!

~~~~~~~~~~~~~~~~~~~~~~
BAKED BARS
from Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito
makes 24 bars

For the crust:
2 C (about 6 oz) sweetened shredded coconut
2 1/2 C finely ground graham cracker crumbs (about 20 crackers)
1 C unsalted butter, melted

For the filling:
1 1/3 C walnut halves, toasted and chopped
1 1/2 C (9 oz) semi-sweet chocolate chips
3/4 C white chocolate coarsely chopped
3/4 C butterscotch chips
3 1/4 C (26 oz) sweetened condensed milk


Make the Baked Bar crust:
Preheat the oven t0 300 degrees F.

Butter the sides and bottom of a 9x13 inch baking pan or spray it with nonstick cooking spray (I lined my pan with foil before buttering- makes it easier to remove from the pan)

On a parchment-linedbaking sheet, spread out the coconut. Put the baking sheet inthe oven and toast the coconut until itstarts to turn golden brown, 7-10 minutes. Remove from th oven, toss the coconut, and return it to the oven for 3 more minutes.

Put the graham cracker crumbs in a large bowl, add the toasted coconut, and toss with your handsuntil combined. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on th bottom and up the sides of the pan. Use the bottom of a measuring cup to create a prefectly even crust.

Refreigerate the crust for 15 minutes, then bake for 10 minutes, or until golden brown. Transfer to a wire rack and let the crust cool completely.

Make the Baked Bar filling:
Increase the oven temperature to 325 degrees F.

Evenly spread the nuts in the bottom of the crust.

Spread the chocolate chips over the walnuts, followed by the white chocolate, followed by the buttersotch chips.

In a steady stream, pour the sweetened condensed milk evenlyover the filling. Shake the pan very gently to make sure the sweetened condensed milk is evenly distributed.

Bake for 30 to 40 minutes, roating the pan evey 10 minutes, until golden borwn and bubbly. Transfer to a wire rack and let cool completely. Cut into squares and serve.

Baked Bars will keep, wrapped tightly and at room temperature, for up to 4 days.