Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In the bowl of a food processor, pulse together
All-Purpose Flour (1 1/2 cups)
,
Granulated Sugar (1/2 cup)
,
Unsweetened Cocoa Powder (1/2 cup)
,
Espresso Powder (1/2 Tbsp)
, and
Salt (1/2 tsp)
.
Step 3
Add
Unsalted Butter (3/4 cup)
and pulse until butter has broken down into small bits, about 10 seconds.
Step 4
Add
Heavy Cream (1/4 cup)
and pulse until just combined. The mixture will seem dry.
Step 5
Spray a 9 by 13-inch pan with nonstick spray. Line the bottom and two sides of the pan with parchment. Press mixture evenly into pan.
Step 6
Bake in preheated oven for 15 minutes.
Step 7
Remove from oven and sprinkle base with the
Semi-Sweet Chocolate Chips (1 cup)
. Allow to sit for 1-2 minutes, then spread melted chips evenly over base. Allow to cool to room temperature.
Step 8
While the base is cooling, roast your
Assorted Nuts (2 1/2 cups)
by placing in a single layer on a baking sheet in the preheated oven. Bake for 12 minutes, turning once halfway through.
Step 9
In a medium heavy-bottom pot, combine
Brown Sugar (1 1/4 cups)
,
Heavy Cream (1 1/4 cups)
, and
Corn Syrup (1/2 cup)
. Heat over medium-high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225 degrees F (107 degrees C) on a candy thermometer, stirring occasionally, about 10 minutes.
Step 10
Remove from heat and add
Pure Vanilla Extract (1 tsp)
, Roasted Nuts, and
Unsweetened Coconut Flakes (1 1/2 cups)
. Allow to cool and thicken slightly, about 30 minutes.
Step 11
Pour nut mixture over base and spread evenly. Bake for 30-35 minutes, until the entire pan is bubbling. Remove from oven and allow to cool to room temperature.
Step 12
Drizzle
Semi-Sweet Baking Chocolate (1/2 cup)
over bars. Allow chocolate to set before cutting.
Step 13
Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired. Serve and enjoy!
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