Coconut-Hazelnut Dream Bars

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

By Pillsbury Kitchens

July 16, 2008

Crust

3/4

cup all-purpose or unbleached flour

1/3

cup granulated sugar

1/4

cup unsweetened baking cocoa

tablespoons cold butter or margarine

teaspoons ice water

1/3

cup ginger or orange marmalade

1/3

cup packed brown sugar

1/4

teaspoon vanilla

egg

3/4

cup coarsely chopped toasted hazelnuts (filberts)*

1/2

cup coconut

1/4

teaspoon baking powder

1/8

teaspoon salt

tablespoons dark chocolate chips

1/4

teaspoon vegetable oil

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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.

*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.