Here’s a little secret for you: I *suck* at making bar cookies. It never fails that each time I get a good recipe going? I over-cook the edges and make the middle soggy. Maybe I’m just not using the right pan? (Probably has a good bit to do with it. I’ve never had good luck with stones or glassware. METAL is where it’s at!).
But I didn’t use metal with this, and it still came out good. In fact, as I sit here and type this? I’m enjoying the bits that got stuck to the edge of the pan (make sure you grease your pan gooooood).
These are worth making. To any gal who needs a little bit of sugar because she’s drowning in PMS hormones, these are for you!
Triple-Layer Bars from Taste of Home
- 1-1/4 cups all-purpose flour
- 2/3 cup sugar
- 1/3 cup baking cocoa
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 2 eggs
- 1 package (7 ounces) flaked coconut
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup creamy peanut butter
In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan.
Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.
Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. (I had to stick my bars in the fridge for them to set. But after, they stayed out on the counter for a long while and held up great!). Yield: 2-3 dozen.
(That may, or may not, be my fingerprint on the top of that chocolate…first piece is always the hardest to get out of the pan!)