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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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Best of the Web: Chocolate Treats

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What better way to celebrate Valentine’s Day than with rich, dark, decadent chocolate? For creative ways to savor the holiday’s signature flavor, we turned to some of our favorite bloggers, where we found mouthwatering inspiration for truffles, cakes, cookies, brownies and more. Here are a handful that made us swoon.

 

Chocolate Hazelnut Linzer HeartsChocolate Hazelnut Linzer Hearts by Smitten Kitchen
These nutty cookie sandwiches are cut into hearts and spread with Nutella — perfect for a Valentine’s Day party.
Dark Chocolate Whipped CreamDark Chocolate Whipped Cream by Food52
No matter what you’re baking for Valentine’s Day, a dollop of this will take it over the top.
Dried Cherry and Cacao Nib BrowniesDried Cherry and Cacao Nib Brownies by Brooklyn Supper
These brownies are filled with festive (and colorful!) surprises: tart dried cherries and crunchy cocoa nibs.
Nibby Chocolate Rye MuffinsNibby Chocolate Rye Muffins by A Sweet Spoonful
These chocolatey muffins rely on whole-grain rye flour for an extra dose of hearty flavor.
Chocolate Shortbread Heart CookiesChocolate Shortbread Heart Cookies by Two Peas & Their Pod
A smattering of red, pink and white sprinkles gives these crispy shortbread cookies a touch of charm.
Chocolate Chocolate DonutChocolate Chocolate Donut by Table for Two
Surprise your sweetheart on Valentine’s Day with a breakfast of one of these cakey, creamy doughnuts, and you’ll earn big brownie points.
Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center.Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center by Half Baked Harvest
Filled with gooey chocolate ganache, these crimson cakes would make a gorgeous finale to a special dinner.
Chocolate Covered Strawberry CupcakesChocolate Covered Strawberry Cupcakes by Heather Christo
Moist chocolate cupcakes, a layer of strawberry-cream cheese frosting, and a fresh chocolate-dipped strawberry — these cupcakes were meant for a V-day celebration.
Dark Chocolate BrowniesDark Chocolate Brownies by The Pioneer Woman
No need to mess with a classic — these rich and decadent brownies will delight any chocoholic.
Flourless Chocolate Almond CakesFlourless Chocolate Almond Cakes by A Couple Cooks
These gluten-free treats are filled with ground almonds instead of flour, and they get an extra kick from a pinch of cinnamon and cayenne.
Raspberry Cheesecake Brownie BitesRaspberry Cheesecake Brownie Bites by Just a Taste
A swirl of raspberry-laced cream cheese gives brownie bites a pop of color. These would make great gifts!
Raw Chamomile + Lavender + Bee Pollen Chocolate TrufflesRaw Chamomile + Lavender + Bee Pollen Chocolate Truffles by Local Milk
The mild, natural flavors of chamomile, lavender and bee pollen are unexpected pairings for rich chocolate truffles. (P.S.: T