MRS. FIELDS COCONUT MUD BARS

Mrs. Fields Coconut Mud Bars image

Provided by PalatablePastime

Categories Bar Cookie

Time 25m

Yield 24 bars

Number Of Ingredients 14

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1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, slightly softened and cut into small pieces
10 ounces semisweet chocolate pieces, finely chopped
3/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract (optional)
2 large eggs
3 1/2 ounces flaked coconut (about 1 1/2 cups)
1 1/2 cups chopped pecans

Steps:

Preheat oven to 350°F.
Lightly butter a 9x13-inch baking pan.
To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
Press into the bottom of the baking pan.
Bake at 350°F for 10 minutes, then place pan on rack to cool.
Leave oven on.
Next prepare the chocolate ganache.
After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
Pour the cream over the ganache, and wait 5 minutes before stirring.
The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
To prepare the topping, cream the remaining butter in a bowl.
Add the granulated sugar, and extracts.
Beat until blended, then beat in the eggs; then stir in coconut and nuts.
Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
Bake at 350°F for 25-30 minutes, until golden brown.
Set pan on rack to cool before cutting into bars.