Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
36-2 X 1 1/2 inch bar
25 minutes to assemble
25-30 minutes to bake
Total time: 50-55 minutes
|1.||Preheat oven to 375°F. Spray a 13 x 9 inch baking dish with a non-stick cooking spray or use aluminum foil trick, under Test Kitchen Tip (below).|
|2.||Pour 1/2 cup of Coconut Milk into small bowl. Add corn starch and whisk until combined. Set aside. Pour remaining Coconut Milk into a medium saucepan. Add caramels. Stirring frequently, cook on a low heat until melted. Add reserved coconut milk and barely simmer 2 more minutes. Remove from heat.|
|3.||Meanwhile, melt butter or margarine and sugar in a heavy saucepan until sugar dissolves. Remove from heat. Add wafer crumbs and 1 cup of flaked coconut. Stir until combined. Pour into baking dish. Firmly and evenly press (with bottom of measuring cup) into bottom of dish.|
|4.||Evenly sprinkle chocolate chips, peanut butter chips, nuts and remaining 1 cup flaked coconut across top of crust, in that order. Slowly and evenly pour coconut caramel mixture across top. Bake 25-30 minutes or until edges are slightly brown.|
|5.||Cool on wire rack. While still warm, run a thin knife around edges to loosen. Cover and refrigerate until cold. Cut into bars. Serve cold. Refrigerate up to 1 week.|
Grease pan and line with aluminum foil with edges overhanging baking dish. Overhang becomes the handles. Grease or spray foil with non-stick cooking spray. When bars are cool, carefully lift out whole cookie bar and cut into squares. An offset spatula is a great tool for firmly pressing edges of crust into pan. Bars are best served cold.