Butter, unsalted, softened
|
¾ cup +
½ cup |
Sugar, powdered
|
¾ cup
|
Flour, all-purpose
|
1 cup
|
Flour, almond
|
½ cup
|
Almonds, sliced, toasted
|
1 ¼ cups
|
Cocoa powder
|
½ cup
|
Milk, sweetened condensed
|
14 ounces
|
Coconut, sliced, toasted
|
½ cup
|
Water, hot
|
½ cup
|
Eggs, well beaten
|
2
|
Almond extract
|
½ teaspoon
|
Salt
|
1/8 teaspoon
|
- Preheat oven to 350°F; grease an 8x10-inch casserole dish.
- In a large bowl, beat ¾ cup butter and sugar until well combined; sprinkle flours over, and mix until just combined.
- Press on to bottom of dish, and bake 15 minutes, or until lightly golden brown.
- Meanwhile, in a medium saucepan over low heat, melt 1/3 cup butter; stir in cocoa.
- Turn off heat, and stir in remaining ingredients.
- Pour evenly over baked crust, and bake 35 to 40 minutes, or until the center sets.
- Cool completely on wire rack; chill thoroughly.
- Cut into bars; store covered in refrigerator.
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