In the beginning…. there were those who could ski… & and then some not meant for that sport.
Many, many, manyyyy years ago we went on our first ski trip with our neighbors Mary Jo and Randy (Overland Park, KS) to Steamboat Springs, CO. Of course the kids did well first trip out and by end of trip, the Isler’s were taking them on blue (maybe even black) slopes. Me, on the other hand, had my leg wrapped around a tree the first day and being stubborn like I was (am), refused help down the mountain by the ski patrol — now that would have been a little too embarrassing. And to make matters worse, I couldn’t ruin my first day, so the rest of the day I spend on the bunny slope being pulled up by a rope and making my way down the tiny little hill.
Needless to say, by the end of the trip I couldn’t put my leg on the ground because a piece of the cartilage was caught between the joint. So, did I ever ski again? Once? And after that I stuck to snow mobiles and shopping and now with two fairly new knees I would never attempt those slopes again.
So, shopping brings me to this recipe. While filling my day with shopping and cooking for the family (my favorite part anyway — I should rent myself out.) I found some wonderful shops and on a trip to Breckenridge found the Creme de Colorado cookbook and eventually found my way to this recipe which I used for many years when I catered.
These are kind of like an Almond Joy candy bar and brownie had an offsprings named — delicious, chocolate and coconutty. They freeze very well too; so if you’re looking for a sweet to have on hand during the holidays this year, give these a try and you will love the results.
(Note — I reconnected with Mary Jo through Facebook a few years ago and learned that her granddaughter, Samantha Isler is an actress. Look her up on IMDB you may have seen some of her movies.)
BLAST FROM THE PAST: This Coconut Chocolate Raspberry Square recipe was also another catered favorite of mine and also freezes very well.
The “M” is for mmmmm, good.
You probably have all the ingredients in your pantry. So get busy and whip up this recipe.
After you mix the base of the bar, spread it evenly into a pan that has been greased or use cooking spray.
Mix the sweetened condensed milk and the coconut together.
Spread this mixture onto the BAKED bottom layer.
While the coconut layer bakes, mix up the frosting.
Bake the coconut layer until golden brown, then remove from oven.
Put dabs of the chocolate frosting over the top of the hot coconut layer.
Smooth the frosting to cover the entire surface. Let cool at room temperature to firm up before cutting into bars.
Had to treat my “live in” yard guy — he does such a good job with the yard. (That’s husband, not a REAL yard guy.) 🙂
- ½ c. butter, softened
- 1 ¼ c. sugar
- 3 large eggs, slightly beaten
- 3 T cocoa, + 1 tsp.
- 1 c. flour
- ½ c. pecans or walnuts, chopped
- 14 oz. sweetened condensed milk
- 2 c. sweetened flaked coconut
- 1 ounce unsweetened chocolate
- 1 Tbsp. butter
- 2 c. powdered sugar
- 2 T. whole milk
- 1 tsp. vanilla extract
- In a large bowl, cream butter and sugar. Beat in eggs. Stir in cocoa, flour and nuts. Mix well. Spread batter evenly into greased and floured 9 x 13 “ metal pan. Bake at 350 degrees for 20 minutes. In a small bowl, mix condensed milk and coconut. Spread on top of crust and bake an additional 18-20 minutes. Frost immediately. When cool, cut into squares.
- Frosting: In top of double boiler over simmering water, melt the chocolate and butter, stirring until smooth. Add powdered sugar, milk and vanilla. Beat until ingredients are well mixed.
- chocolate and coconut team up for this wonderful bar.