SUGAR & STILETTOS RECIPES
December 3, 2010
NANCI’S NIRVANA BARS
BREAD & CIE’s Paradise Bars
For the Crust:
2 ¼ cups graham cracker crumbs
1 tablespoon firmly packed dark brown sugar
2/3 cup melted unsalted butter
For the Filling:
2 cups light brown sugar
2 ¼ teaspoons pure vanilla extract
4 eggs at room temperature
1/3 cup unbleached flour
1 teaspoon baking powder
½ teaspoon salt
2 cups sweetened coconut flakes
2 cups pecan pieces
1-1 ½ cups chocolate chunks (60%) & Valhrona crunchies
TO MAKE THE CRUST:
PREHEAT the oven to 300F degrees. BUTTER the sides and bottom of a 9 x 13 inch baking pan or spray it with non-stick cooking spray.
IN A LARGE BOWL, stir together the graham cracker crumbs and brown sugar. ADD the butter. Using your hands, combine the mixture, then put it into the prepared pan. Press the crust into an even layer along the bottom and up the sides of the pan. Make it as even as possible.
BAKE the crust for 10-15 minutes or until it is golden brown. REMOVE the pan from the oven and place on a cooling rack.
TO MAKE THE FILLING:
HEAT the oven to 350F degrees.
IN A LARGE BOWL, mix the brown sugar, vanilla and eggs well. Set aside.
IN A MEDIUM BOWL, whisk together the flour, baking powder and salt. Combine the flour mixture with the egg mixture until thoroughly incorporated. Stir in the coconut, pecan pieces, and chocolate chunks.
POUR THE FILLING over the cooled crust, spreading evenly with a spatula. Sprinkle the Valhrona crunchies over the top of the filling.
BAKE until set, about 40 to 50 minutes. Cool before cutting and serving.
MAKES 20-24 bars.
|***This is my first REAL creation and I am so proud of it! The change from a shortbread crust to a graham cracker crust is delish…and the addition of chocolate chunks (60%) and Valhrona crunchies just takes these bars over the edge. They have definitely earned their name…Nanci’s Nirvana Bars…try some and let me know what you think!
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