bookmark_borderSANDRA’S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it’s a quick and easy recipe…

Yield: 3 Doz.

Prep:30 Mins.
Bake:28 to 30 Mins.
INGREDIENTS:
Crust
1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1 stick (1/2-cup) unsalted butter
1 tsp vanilla extract
1/4 tsp kosher salt
Middle Layer
1 cup (6 oz.) milk chocolate chips
Topping
2 whole large eggs, beaten
1 tsp vanilla extract
2 TB all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1-1/2 cups sweetened coconut
METHOD:
Preheat oven to 375F. Spray a 13×9″ baking dish; set aside.
In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.
Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.
In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.
Bake for 17 to 20 minutes, until golden, brown  
Place hot baking dish on wire rack to cool, completely. 
Cut evenly into 36 (3×1″) bars. ~ Enjoy!

bookmark_borderSANDRA’S TRI-CITRUS COCONUT CREAM CHEESE TART

The most delicious and decadent dessert, as is…
or with or without any type of topping…

Yield: (One 11″ Tart) – Serves: 8-10
Prep: 20 Mins.
Bake: 20 Mins.
–Cool:  2 Hrs. at room temperature
–Refrigerate: Overnight
INGREDIENTS:
Nilla Wafer Crust:
2 cups finely crushed nilla wafers (about 50 wafers)
1/2 cup unsalted butter, melted
1/3 cup sifted confectioners’ sugar
Pinch of salt
Filling:
1 (14-oz.) can unsweetened coconut milk, chilled overnight
—-(you’ll use only the solid coconut cream on top of can,
—–NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)
1 (14-oz.) can sweetened condensed milk
8 oz. whipped cream cheese
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
METHOD:
Preheat oven to 350F.
Crust – In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners’ sugar and salt.  Pour into a dark round nonstick 11×1″ tart pan with a removable bottom. Press into a even layer in the bottom and up the sides. Set aside.
Filling – Add all filling ingredients into the bowl of a stand mixer fitted with the bulb-whisk. Whip until all ingredients are incorporated and a creamy filling forms, about 2 minutes. Pour into prepared crust.
Bake tart, uncovered, in the preheated oven for 20 minutes.
Remove tart from oven and place on a baking rack to cool for 2 hours at room temperature.
Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.  
Place cooled tart into the refrigerator, covered with plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!
Served, as is…

Served with a dollop of my
homemade
Strawberry-Rosemary Jam…





bookmark_borderSANDRA’S EASY CHOCOLATE COCONUT MARSHMALLOW FUDGE

The most creamy and decadent fudge ever!
You can also sub out the coconut and marshmallows for chopped nuts,
or the chips for other flavors…

Yield: 36 squares
Prep: 10 Mins.
Cook: 5-10 Mins.
Chill: 2 Hrs.
INGREDIENTS
3 cups semi-sweet chocolate chips
1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)
Pinch of kosher salt
1/2 cup finely shredded sweetened coconut
2 cups miniature marshmallows
1-1/2 teaspoons vanilla extract
METHOD
Line an 8″ square baking dish with foil, leaving extension handles over edges of about 2″.
Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.
Fold in vanilla, then the coconut and marshmallows.
Spread mixture evenly into the prepared baking dish.
Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).
Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!
~~~~~~~~~~~~~~~~
Tip:

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9×4=36 squares).