Dream Bar Recipe
Baking for the holiday would not be complete without this decadent dream bar recipe. Chef David Shamah has sophisticated the traditional butterscotch morsels with a trio of white, dark, and milk chocolate. Bring childhood memories to the forefront this season when you make this deliciously decadent dream bar recipe.
2-3 oz. bars semi-sweet chocolate
2-3 oz. bars milk chocolate
2-3 oz. bars white chocolate
12 tablespoons unsalted butter
2 cups graham crackers
1 1/3 cups shredded coconut
3 full cups pecan halves or macadamia
15 oz. can sweetened condensed milk
Preheat the oven to 350 degrees F.
Break the chocolate into individual squares and cut each in half. Mix together and set aside.
Melt the butter and pour it into a jelly roll pan or baking sheet with sides. Spread the butter into the pan to cover the bottom and sides. Mix the graham crackers with the cinnamon and sprinkle over the melted butter. Mix with a spatula to moisten all the graham crackers. Press the crumbs firmly and evenly on the bottom of the pan and up the sides. Strew the coconut evenly over the crumbs. Set aside.
Set aside 1 cup of half pecans. Chop the remaining pecans in a medium coarse cut. Scatter them over the coconut with the trio of chocolates. Slowly pour the sweetened condensed milk evenly over the top. Arrange the reserved pecans over the top of the dream bar.
Bake for 10 minutes. Remove the pan from the oven and using a spatula, press down the nuts so they adhere to the chocolate. Return to the oven and bake for an additional 20 – 30 minutes or just until the milk starts to bubble. Don’t cook too long because the pecans may burn and will be bitter.
Cool completely in the pan on a wire rack. Once cooled invert onto another cookie sheet lined with aluminum foil. Rein-vert onto the cutting surface and cut the cookie lengthwise into small bars. They are very rich so I recommend cutting them into small bars.
Store in an airtight container at room temperature. They can be frozen also.