Friday, March 6, 2009

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!



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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.

20 comments:

chocolatechic said...

Looks fabulous.


Wondering what I could substitute for coconut...no one likes it here.

Amy said...

The photos are lovely! You have single handedly just ruined my resolve to start eating healthy again this week ;)

oneordinaryday said...

Wow - they really are chock full of goodness, aren't they? Thanks for sharing the recipe. I haven't picked up the cookbook yet...
Michelle
http://oneordinaryday.wordpress.com/

Marilyn said...

My family makes a bar very similar to this, and we call it seven-layer crack.

The Food Librarian said...

I just got this book at the library and have been drooling! These look great. Your photos are wonderful!!
P.S. Thanks for the info on NSoC. This class is full so maybe next time!

Chelle said...

These look so sinful and wonderful, they have skyrocketed to the top of my "must make" list! Can't wait to try them.

pepsakoy said...

Ohh man..looks so scrumptious!!

Carson said...

I make a bar similar to this and call it a "Hello Dolly Bar"... not sure why, that's just what my family always said! YUM!

Erin said...

These look amazing! I will definitely have to make them very soon!

pinkstripes said...

Oh, man. Those looks amazing!

I just made their maple-walnut scones this weekend. They're to-die-for.

Dani said...

looks like one big, yummy mouthfull!

Natalie said...

I LOVE the Baked cookbook! There are so many good recipes.. so hard to choose.. I'm glad to read that your experiences have been tasty so far!

Jo said...

Delicious looking bars and great photos as well.

Ingrid said...

I have this cookbook and finally made something out of it(yesterday). Red velvet, which I've never had from scratch before. Waaay better. I'm excited to try other recipes from there, maybe these bars, lovin' the idea of them under some ice cream soakin in all creamy goodness. Thanks for sharing.

Btw, with how lovely everything ou makes look I'm certain you'll be a success! :-)
~ingrid

Sharon said...

This looks divine! I love my desserts in bar form.

Sara said...

Your bars look great.

I haven't tried this recipe yet but have made the sweet'n salty cake and some of the cookies and loved them.

Grace said...

oh, the gloriousness of butterscotch chips. i just can't get past it. these bars look so dense and chock-full of stuff, and i'd say that a bite would satisfy me, but i'd be lying. :)

dessert girl said...

Isn't Baked the best??? It's my new favorite cookbook! I've made a bunch of things already and I haven't been disappointed yet! The chocolate chip pumpkin bread? Soooo good!

Mermaid Sweets said...

Just got Baked and LOVE it! Haven't tried these yet - great photos.

Anonymous said...

Is there anything that I can substitute for the walnuts? Would it still come out all right if I left them out all together? I'm allergic.

Thanks!

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