A festive layered bar bursting with traditionalCaribbean flavors like cinnamon, coconut and rum.
Recipe: Caribbean Coco-AlmondBars
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
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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