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    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 for front this season when you make this deliciously decadent dream bar recipe.

    Try some of my Holiday desserts, Hungarian KifliFrench eclairs, and Strawberry ricotta mousse.

    2-3oz. bars semi sweet chocolate

    2-3oz. bars milk chocolate

    2-3oz. bars white chocolate

    12 tablespoons unsalted butter

    2 cups graham crackers

    1 teaspoon cinnamon

    1 1/3 cups shredded coconut

    3 full cups pecan halves

    15 oz. can sweetened condensed milk

    Preheat oven to 350 degrees F.

    Break chocolate into individual squares and cut each in half. Mix together and set aside.

    Melt the butter and pour 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 1 cup of the 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 or 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.

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