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Caribbean Coco-Almond Bars recipe

Caribbean Coco-Almond Bars.

A festive layered bar bursting with traditionalCaribbean flavors like cinnamon, coconut and rum.

Recipe: Caribbean Coco-AlmondBars

Cookie Crust:
3/4 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup (1 stick) unsalted butter, chilled and cut into smallpieces
3/4 cup toasted and finely chopped almonds (about 3 ounces)*
1 tablespoon dark rum**Coconut Filling:
1 1/2 cups shredded unsweetened coconut***
1/2 cup sweetened condensed milk
2 tablespoons unsalted butter
2 tablespoons dark rum**
1/4 teaspoons saltChocolate Layer:
3 tablespoons unsalted butter
4 ounces bittersweet chocolate (at least 60% cocoa), chopped
2 tablespoons heavy cream or evaporated milk
Additional 1 cup shredded coconut and/or sliced almonds

  • Preheat oven to 350°F (175°C).Line an 8×8-inch square pan with heavy-duty foil that extendsover edges of pan; butter foil.
  • In a food processor fitted with a metalblade or in a large bowl with a pastry blender, combine first5 ingredients; add butter in small intervals while mixing untiltexture resembles coarse cornmeal. Add nuts and rum; blend.
  • Press dough firmly and evenly into pan.Bake until crust deflates (it will puff at first) and edges arebarely firm to touch, about 15 minutes. Cool slightly on wirerack.
  • As crust cools, blend filling ingredientstogether in a bowl. When crust is firm and still warm, spoonon filling; spread evenly. Return pan to oven and bake untiledges turn golden, about 15 minutes. Remove and cool in pan onwire rack.
  • Make chocolate layer by combining allingredients in a small saucepan over low heat or microwave-safebowl. Heat (in 30 second intervals, if in microwave) while whiskinguntil melted and smooth. Pour hot topping over filling; spreadevenly. If desired, sprinkle coconut and/or almonds evenly overtop while chocolate layer is still hot.
  • Refrigerate for 4 hours or overnight beforebringing to room temperature and cutting into bars.

    Makes 16 bars.

    *To toast almonds, place nuts in a singlelayer in an ungreased shallow pan. Bake at 350°F (175°C)for 5 to 10 minutes, or until golden brown. Remove from pan tocool.

    **Fruit juice (such as pineapple or orangejuice) may be substituted for the dark rum.

    ***Unsweetened coconut can be found atmany specialty and health food stores.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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  • Comments

    1 Comment


    Thank you. Great recipe, all the measurements worked well and the second time I made it with almonds instead and I enjoyed that combination even more. Great that no baking is required. Ahhh what is it about men and food?! My boyfriend is the same way, he could eat 2 burritos like it s nothing and still looks amazing!! Thanks for the granola bar recipe

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