Chewy Chocolate Nut Bar

I should be studying, or writing my Anthro paper, or maybe my research essay, and my art final isn’t going to draw itself, not to mention my lab exam... but, well I thought I would better spend my time reminiscing about chocolate and sweets. Hail the Queen of Procrastination! (*actually fast fact: My birthday is in fact Queensday! Yes indeed - the Netherlands’ National Day, but I prefer to call it by it’s proper name - Queensday, thank you very much! I think I’m going to have to celebrate in Amsterdam one day - or maybe bake a really big cake! I’m good with either, but better with both!)

So, what could be so important that it pulls me away from my dedicated studying? Oh this magical thing called a Chewy Chocolate Nut Bar! I posted about it quite sometime ago (I know, bad me!) but never actually got around to giving it is just deserts!

The procrastinator’s rundown (ie: the abridged version):

Chewy, chocolatey, coconut-y, nutty and toffee-y. Ok, I can do better than that.

This is really bad for your waistline, but really good for everything else. I was once told that if you a) eat it in the kitchen the calories don’t count or b) eat it before it is baked/ lick the bowl and spoon then the calories just count in reverse! I like those little facts - they work for me! How about you?

Anyways, this has gotten rave reviews, loads of requests to make it again and for the recipe. They are perfect to pack up in lunches or as part of a christmas cookie gift basket (“did she just say christmas?” Oh, why yes I did!). If you refrigerate them they are far easier to cut, plus that way you will get nice straight edges and won’t stick to the knife. Oh and DO NOT forget about the parchment, otherwise you’ll never get them out of the pan - trust me!

Ooh - I should mention this recipe is straight from Butter Sugar Flour, her very own, very delicious recipe! It was even featured in Epicure Chocolate! Congratulations!

Chewy Chocolate Nut Bar

adapted from Butter Sugar Flour

1 cup self-raising flour

1/2 cup shredded coconut

1/2 cup brown sugar

3 Tbsp cocoa powder (originally 2 Tbsp)

125g butter, melted

400g can condensed milk

100g dark chocolate, or chocolate chips

100g white chocolate chunks

1/2 cup walnut-pecan mix, chopped (you decide, macadamias would be good too!)

2 Tbsp toffee/Skor bar bits (optional)

Preheat oven to 350℉, line a 9”x9” pan with spray and paper (don’t skip either - or you’ll be sorry!)

Mix together flour, coconut, brown sugar, melted butter, cocoa powder and condensed milk until smooth. It will be EXTREMELY THICK - but not to worry, it turns out a charm! Spread the chocolate-coconut-y paste into the pan, and level it out.

Press the chopped chocolate, nuts and toffee bits gently into the base. Bake for 25-30 minutes and don’t panic if the centre is still really squidgy, it is supposed to be - but will firm up when it cools! When it comes out DO NOT BE TEMPTED TO REMOVE IT OR EAT IT RIGHT AWAY!! It’ll be hard, I know, but resist. Let it cool 100% and stick it in the fridge to be sure you don’t touch it - plus you won’t have to wait quite as long! It will fall apart if you try too soon!

Once completely cool or even chilled cut into squares or bars and serve! It is really rich, so unless you are super indulgent, I would suggest medium-small pieces - but to each their own!

Enjoy!

I know the comments still don’t work! I’m sorry I’m trying to figure it out - it just doesn’t make sense!

Send me an e-mail and I’ll get back to you! Plus feedback is fun - I’ve been cut off for so long! My apologies!

12.12.2008

Chewy Chocolate Nut Bar