Caribbean Coco-almond Bars

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar, firmly packed
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3/4 cup toasted almond, finely chopped (about 3 ounces)
• 1 tablespoon dark rum
• 1 1/2 cups medium shred unsweetened coconut
• 1/2 cup sweetened condensed milk
• 2 tablespoons unsalted butter
• 2 tablespoons dark rum
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 4 ounces bittersweet chocolate, chopped (at least 60% cocoa)
• 2 tablespoons heavy cream or 2 tablespoons evaporated milk
• 1 cup shredded coconut
• additional sliced almonds

Recipe

• 1 preheat oven to 350 degrees.
• 2 line an 8x8-inch square pan with heavy-duty foil that extends over edges of pan and butter foil.
• 3 in a food processor fitted with a metal blade or in a large bowl with a pastry blender, combine first 5 ingredients; add butter in small intervals while mixing until texture resembles coarse cornmeal.
• 4 add nuts and rum; blend.
• 5 press dough firmly and evenly into pan.
• 6 bake until crust deflates (it will puff at first) and edges are barely firm to touch, about 15 minutes.
• 7 cool slightly on wire rack.
• 8 as crust cools, blend filling ingredients together in a bowl.
• 9 when crust is firm and still warm, spoon on filling; spread evenly.
• 10 return pan to oven and bake until edges turn golden, about 15 minutes.
• 11 remove and cool in pan on wire rack.
• 12 make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl.
• 13 heat (in 30-second intervals, if in microwave) while whisking until melted and smooth.
• 14 pour hot topping over filling; spread evenly.
• 15 if desired, sprinkle coconut and/or almonds evenly over top while chocolate layer is still hot.
• 16 refrigerate for 4 hours or overnight before bringing to room temperature and cutting into bars.