Coconut Chocolate Chip Bars

This is the first recipe I tried from the new "The SoNo Baking Company Cookbook" and it's a variation on the traditional magic cookie bar. According to the cookbook (read my review here), the recipe "features two distinct layers: the base, which consists of a brown sugar shortbread-like cookie crust, and the top layer, a rich, chewy oatmeal-coconut-chocolate-chip cookie.

I made these bars one Friday night at the end of a long, long, long week after coming home tired from grocery shopping.
It's a mix-and-pour recipe that doesn't involve much elbow grease or thought. Fortunately, this has no bearing on the end result - a scrumptious sweet sensation that will linger on your taste buds for days after the last crumbs are gone.

I won't copy and paste the recipe here due to copyright issues, but I will say it involves mixing butter, brown sugar, coarse salt, vanilla extract and flour for the shortbread-like base and then baking it. The filling is a mixture of light brown sugar, coarse salt, large eggs, vanilla extract, flour, coconut, rolled roast, macadamia nuts, which is later sprinkled with semisweet chocolate chips.

Substitutions: I couldn't find macadamia nuts at my grocery store, and prefer pecans anyway, so I simply used the pecans I had at home. After all, who doesn't love the coconut, pecan, and chocolate combination? (See my previous post on German chocolate cake). There were no problems with my substitutions. The recipe also suggests substituting any of your favourite nuts or dried fruits as a variation.

Would I make this again? Considering I ate one every time I passed the cookie jar, the answer to the question is a booming YES. I tested out my family members' willpower by sealing the container every time I saw the lid open, and sure enough it always magically found itself ajar.
Grade: Five stars out of five. This was straightforward and held mass appeal to every age range in my family. These bars also kept well for several days (even though the jar was not sealed well as mentioned above). Putting all that aside, these bars are just downright delicious. They are buttery, they are indulgent. But not cloying. You won't be able to stop at one.

Caramel pecan cheesecake bars

This recipe is courtesy of Kraft Kitchens, I've made it time and time again when I'm in a bind for time and I've promised to bring dessert.

It's ideal for buffet-style parties, like baby showers and Christmas pot-luck dinners, because guests can grab the bars and eat them over a napkin.

Ingredients:

1-1/2 cups graham crumbs
1 cup chopped pecans, divided
1/4 cup butter, melted
4 pkg. (250 g each) brick cream cheese, softened
1 cup sugar
1 cup sour cream
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

Directions:

Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix graham crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift bars from pan onto cutting board, using foil handles. Drizzle with topping; sprinkle with remaining 1/2 cup pecans. Let stand until topping is set.

My substitutions:

The sky is the limit here, why not try chopped hazelnuts and chocolate sauce instead of the pecans and caramels? Why not Smarties or M&Ms for a kids' birthday party? Or even three raspberries per cheesecake bar.
If you do take my advice on one thing, and one thing only, use the pure vanilla extract and not the artificial stuff. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is my favourite.
And if you remember to do a second thing, let the cheesecake sit in the oven for a while before taking it out, and letting it cool properly. This helps to avoid cracking.



Grade:

Four stars out of five. This recipe is heavy in fat and sugar content, so it can be heavy for some with more genteel tasetes. While these cheesecake bars are a surefire hit, some of the baking shortcuts make for cracking cheescake. If you want to do it the right way, you should bake it in a water bath. The good news is, if you're still hard-pressed for time, you can still take the shortcuts and hide all the flaws with copious amounts of caramel sauce and pecans.