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Coconut, Almond and Chocolate Bars

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Nutty, chewy and chocolaty, these bars hit every craving. A toasty almond crust is topped with a creamy coconut and dark chocolate filling, and finished with a thick bittersweet glaze. This recipe calls for cream of coconut; similar to condensed milk, it can be found on the baking or drink aisle in most well-stocked supermarkets.

Coconut, Almond and Chocolate Bars

For the crust:

1 cup (5 oz./155 g) all-purpose flour

1/4 cup (2 oz./60 g) firmly packed dark brown sugar

1/4 tsp. kosher salt

6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into pieces

3/4 cup (3 1/4 oz./105 g) slivered almonds, toasted and chopped

 

For the filling:

1/2 cup (4 fl. oz./125 ml) canned cream of coconut

3 oz. (90 g) bittersweet chocolate, chopped

1/4 cup (2 oz./60 g) sour cream

4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter

1 1/4 cups (5 oz./155 g) unsweetened flaked coconut

 

For the glaze:

3 Tbs. heavy cream

3 Tbs. unsalted butter

3 1/2 oz. (105 g) bittersweet chocolate, chopped

 

Preheat an oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking pan and line with parchment paper, leaving an overhang of about 2 inches (5 cm) on all sides. Butter the parchment.

 

To make the crust, in a food processor, combine the flour, brown sugar and salt and process to mix well. Add the butter and almonds and process until the texture resembles fine meal. Transfer the mixture to the prepared pan and press firmly into the bottom. Bake until the crust is barely firm to the touch, about 40 minutes. Transfer the pan to a wire rack and let cool completely.

 

Meanwhile, make the filling: In a small saucepan over medium-high heat, bring the cream of coconut to a simmer. Reduce the heat to low, add the chocolate and stir constantly until melted. Transfer to a bowl. Add the sour cream and butter and stir until melted and smooth. Stir in the flaked coconut. Cover and refrigerate for about 1 hour, stirring occasionally. Spoon the filling into the cooled crust, smooth the top and refrigerate while you make the glaze.

 

To make the glaze, in a small saucepan over medium heat, bring the cream and butter to a simmer, stirring frequently. Reduce the heat to low, add the chocolate and stir until melted and smooth. Pour the hot glaze over the filling and spread to cover it evenly. Cover and refrigerate overnight.

 

Using the parchment, lift the dessert from the pan. Cut into bars and serve. Makes 12 to 16 bars.

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30 Days, 30 Ways: Make Time for Breakfast

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All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.) Read on for our latest eat well strategy: make time for breakfast.

 

Rise and shine to a nourishing bowl of oatmeal or fluffy scrambled eggs! These delicious breakfast dishes are cozy and comforting and come together in no time.

 

Mushroom Omelette with Fontina and ThymeMushroom Omelette with Fontina and Thyme
The earthy flavors of mushroom, thyme and fontina cheese pair particularly well in this omelette. Serve with thick slices of artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.
Muesli with Almonds, Coconut and Dried FruitMuesli with Almonds, Coconut and Dried Fruit
This mixture of oats, dried fruit and nuts gets added whole-grain heft from puffed brown rice and bran flakes. Pour it over milk or yogurt for a fiber-rich breakfast.
Egg Sandwiches with Wilted SpinachEgg Sandwiches with Wilted Spinach
This egg sandwich is tasty enough for a weekend brunch but quick enough to assemble for weekday mornings. Baking the eggs instead of frying adds to the ease.
Smoked Salmon Scramble with Cream Cheese and HerbsSmoked Salmon Scramble with Cream Cheese and Herbs
Smoked salmon and cream cheese make a perfect pairing when tucked into a fluffy egg scramble such as this one. A sprinkling of chopped fresh chives and dill adds a fresh herbal flavor.
img99lPoached Eggs with Sweet Pepper Piperade
Pipérade is a Basque-style sauté of sweet onions and colorful peppers. Choose different colors of peppers for the maximum variety of antioxidants, plus a high dose of naturally occurring vitamin C to start your day.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is healthy and hearty. Winter kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the kale to gently simmer to perfection.
Steel-Cut Oats with Honeyed Pears and Glazed PecansSteel-Cut Oats with Honeyed Pears and Glazed Pecans
Steel-cut oats result in a textured oatmeal, with a deliciously chewy yet tender bite. They do require longer simmering than regular oatmeal, but it’s worth the effort (and it’s easy to plan ahead). Top with crunchy sugared pecans and cinnamon-coated pears, and you’ll be in oatmeal heaven.
Baked Eggs with Spinach and CreamBaked Eggs with Spinach and Cream
Baking eggs in individual ramekins along with a little butter and cream is a classic French preparation. The cooking is hands-off, so you can put away your spatula. Also, you bake and serve the eggs in the same vessel, saving dishes.
Maple-Almond GranolaMaple-Almond Granola
Lightly sweetened with honey and maple syrup, this crunchy fruit-and-nut granola will become a staple. Make a big batch and keep it on hand to sprinkle over low-fat or nonfat milk or yogurt for an easy, wholesome start to the day.
Toasted Breakfast SandwichToasted Breakfast Sandwich
Made with crispy bacon, fried eggs and cheddar cheese, this sandwich is perfect for a quick morning when you crave a hot breakfast. Fresh arugula adds