Coconut SorghRum Bars
Preheat oven to 350°F.
Butter an 9 X13 inch square baking pan.
To make the crust, whisk together flour, brown sugar, cocoa powder and salt in a medium bowl.
Add butter, and mix with a pastry blender or fork until combined.
Dough will be crumbly but should hold together when pinched.
Press dough into bottom of prepared pan.
Bake 10 minutes.
Allow to cool slightly.
Place eggs in a large bowl and beat lightly.
Add sugar and SorghRum, and mix well. Mix in flour until combined.
Stir in 2 cup coconut.
Pour topping over partially baked crust and spread evenly.
Sprinkle remaining 1 cup coconut over filling.
Bake 30-35 minutes, or until topping has set and coconut is lightly toasted.
Cool in pan before cutting into bars.
Ingredients
Directions
Preheat oven to 350°F.
Butter an 9 X13 inch square baking pan.
To make the crust, whisk together flour, brown sugar, cocoa powder and salt in a medium bowl.
Add butter, and mix with a pastry blender or fork until combined.
Dough will be crumbly but should hold together when pinched.
Press dough into bottom of prepared pan.
Bake 10 minutes.
Allow to cool slightly.
Place eggs in a large bowl and beat lightly.
Add sugar and SorghRum, and mix well. Mix in flour until combined.
Stir in 2 cup coconut.
Pour topping over partially baked crust and spread evenly.
Sprinkle remaining 1 cup coconut over filling.
Bake 30-35 minutes, or until topping has set and coconut is lightly toasted.
Cool in pan before cutting into bars.
Notes
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