Has it really been 6 weeks since I posted anything from Marsha's Kitchen? Yes, I have been cooking but it always seems like we eat before I remember to take a picture. I'll try not to be so slack since I have 2 more new cookbooks added to my collection since the last post so there will be lots of new recipes to try.
Today was a rainy day so I cleaned up the house and did some baking. I tried a new recipe I saw on tv last winter, Sunny Anderson's Sticky Road Chocolate Bars.
By the time they were done the sun came out so I took some out to the garden to snack on - it's tulip time so I knew just what plate to use :)
Sticky Road Chocolate Bars
as printed on the FoodNetwork site - recipe by Sunny Anderson, 2008
Ingredients
For the chocolate bar:
* 2 cups all-purpose flour
* 1/2 teaspoon baking powder
* Pinch salt
* 1/2 cup unsalted butter, room temperature, plus extra for the pan
* 1/2 cup packed light brown sugar
* 1 egg
* 5 ounces unsweetened chocolate, melted
* 1/4 cup chopped pecans
For the glaze:
* 3/4 cup butter
* 1/2 cup sugar
* 2 tablespoons light corn syrup
* 3/4 cup sweetened condensed milk
* 1 cup chopped pecans
* 1/2 cup sweetened coconut flakes
Directions
Special Equipment: off-set spatula, parchment paper, 12 by 8 1/2-inch sheet pan
Preheat oven to 325 degrees F.
In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan. Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze.
In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut. Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve.
My notes: after reading the online comments about the crust being bitter I used Baker's semi sweet squares. I also don't like to waste things so I used the whole can of sweetened condensed milk because what was I going to do with the little that was left :) The topping still turned out great.
Marsha - Thumbs Up though they will probably not be made again - too much butter in this recipe and there are other bars I like better.
Jeff - Thumbs Up
9 comments:
Yes, it has been that long...I have been waiting!
It looks like a beau day there..the tulips and plates are just so pretty!
So we put this in the so so category? :)
Have a great weekend!
Glad to hear they were good but not AMAZING!! Love the tulip dishes..very pretty setting!!
The tulips and the plates look amazing together... love them... and the dessert looks pretty great too!
Beautiful photos, gorgeous tulips! And the bars sound delicious since I love the coconut, pecan combo! I'm new here and I really like your recipe for a wonderful day! Good advice!
Those looks fantastic! and even better in the garden with the tulips, both plates and flowers. Turned out to be a lovely day and even better with chocolate :)
Great post, Marsha, those tulips and tulip plates are perfect! The chocolate bars look pretty darn good too!
I remember when you got the tulip plates Marsha. They are so beautiful, and perfect for this time of year. The bars look yummy!
What a perfect match to your real life tulips! Such a pretty table you set. Love it. The bars look good. That Sunny Anderson is so sticky sweet herself lol. Is it kind of like german chocolate cake?
Love those Tulip plates..perfect!! Your photos are awesome..food is sometime so difficult to photograph..you did great and they look yummy! :)
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