Coconut-Hazelnut Dream Bars

Layer up an irresistible bar topped with the classic pairing of hazelnuts and dark chocolate.

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  • prep time 30 min
  • total time 2 hr 20 min
  • ingredients 15
  • servings 36
 

Ingredients

Crust

3/4
cup all-purpose or unbleached flour
1/3
cup granulated sugar
1/4
cup unsweetened baking cocoa
5
tablespoons cold butter or margarine
2
teaspoons ice water

Filling

1/3
cup ginger or orange marmalade
1/3
cup packed brown sugar
1/4
teaspoon vanilla
1
egg
3/4
cup coarsely chopped toasted hazelnuts (filberts)*
1/2
cup coconut
1/4
teaspoon baking powder
1/8
teaspoon salt

Topping

2
tablespoons dark chocolate chips
1/4
teaspoon vegetable oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 8-inch square pan with foil. In medium bowl, mix flour, granulated sugar and cocoa. Using pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in ice water to form crumbly mixture. Press mixture in foil-lined pan. Bake 12 to 15 minutes or until set. Cool 10 minutes on cooling rack.
  • 2 Spread marmalade over crust. In small bowl, beat brown sugar, vanilla and egg with electric mixer on medium speed until well blended and light in color. Stir in remaining filling ingredients; mix well. Carefully spoon mixture over preserves. Bake 23 to 28 minutes or until golden brown. Cool 1 hour.
  • 3 In small microwavable bowl, microwave chocolate chips and oil uncovered on High 20 seconds. Stir; microwave in additional 20-second increments until mixture can be stirred smooth. Drizzle over bars. Cut into 6 rows by 6 rows.
  • 1 Heat oven to 350°F. Line 8-inch square pan with foil. In medium bowl, mix flour, granulated sugar and cocoa. Using pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in ice water to form crumbly mixture. Press mixture in foil-lined pan. Bake 12 to 15 minutes or until set. Cool 10 minutes on cooling rack.
  • 2 Spread marmalade over crust. In small bowl, beat brown sugar, vanilla and egg with electric mixer on medium speed until well blended and light in color. Stir in remaining filling ingredients; mix well. Carefully spoon mixture over preserves. Bake 23 to 28 minutes or until golden brown. Cool 1 hour.
  • 3 In small microwavable bowl, microwave chocolate chips and oil uncovered on High 20 seconds. Stir; microwave in additional 20-second increments until mixture can be stirred smooth. Drizzle over bars. Cut into 6 rows by 6 rows.

EXPERT TIPS

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Expert Tips

*To toast hazelnuts, heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered 6 to 7 minutes, stirring occasionally, until light brown.

Hazelnuts, also called filberts, are used frequently in European recipes. If you prefer, you could substitute walnuts or almonds.

Just about everyone loves mini desserts. Their small size is like built-in portion control, they're fun to nibble, and they're just plain cute. The downside? They can be time-consuming to make. That's definitely not the case with these rich and gooey Dream Bars. The secret? A regular pan of bars cut into small portions. For an even more elegant look, place each mini bar in paper candy cups. Ta-da! Tasty and tempting mini desserts without the work.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
30mg
30%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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