I must beg forgiveness for a very late post today. I blinked and the day went Whoosh and was all gone. And as of last night I’m an auntie again. Welcome to the family little Easton. You’re beautiful…and all that hair!!!
So from Julie’s latest adventures…
The Great Cookie Experiment – Raspberry Coconut Bars
We went down to my parents house over the weekend, so I decided to give my gaming group a break from sampling all these cookies, and brought them with us on our trip instead. One of my friends thinks that coconut is poison, so it worked out well for him. I was really excited about this recipe- raspberry and coconut- yum! These cookies had all the potential for perfection, but unfortunately they suffered from a few flaws that kept them from achieving that status.
First of all, they were probably not the best travel cookies. Time and the heat of the car made the graham cracker crust turn into a soggy mess. These are better served immediately, and kept chilled. The coconut layer, and seedless raspberry jam (Cornabys brand, of course!) were wonderful, but I was disappointed in the chocolate drizzle over the top. The chocolate was too strong, and took away from the blend of coconut and raspberry. I know, I am ACTUALLY saying that there was too much chocolate in this cookie! Hell HAS frozen over! I would cut the amount of chocolate in half or more, so that you get a HINT of a chocolate taste, and can still enjoy the coconut and raspberry.
I’m not giving up on this cookie. With a few adjustments, I think it could inch it’s way much closer to the perfection status. Just remember to avoid taking these on long car rides.
Raspberry Coconut Bars
1 2/3 cups graham cracker crumbs
½ cup butter, melted
2 2/3 cup flaked coconut
1 can (14 oz)sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
½ cup semisweet chocolate chips (I would NOT use this much!)
¼ cup vanilla or white chips
In a small bowl, combine cracker crumbs and butter. Press into a 9×13 inch baking dish coated with cooking spray. Sprinkle with coconut. Drizzle with milk. Bake at 350 for 20-25 minutes or until lightly browned. Cool completely on a wire rack. Spread the preserves over crust. Sprinkle with walnuts. In a microwave safe bowl, melt chocolate chips. Stir until smooth. Drizzle over the walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate has set. Makes 3 dozen.