A festive layered bar bursting with traditional
Caribbean flavors like cinnamon, coconut and rum.
- Cookie Crust:
3/4 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup (1 stick) unsalted butter, chilled and cut into small
3/4 cup toasted and finely chopped almonds (about 3 ounces)*
1 tablespoon dark rum**
- Coconut Filling:
1 1/2 cups shredded unsweetened coconut***
1/2 cup sweetened condensed milk
2 tablespoons unsalted butter
2 tablespoons dark rum**
1/4 teaspoons salt
- Chocolate Layer:
3 tablespoons unsalted butter
4 ounces bittersweet chocolate (at least 60% cocoa), chopped
2 tablespoons heavy cream or evaporated milk
Additional 1 cup shredded coconut and/or sliced almonds
- Preheat oven to 350°F (175°C).
Line an 8x8-inch square pan with heavy-duty foil that extends
over edges of pan; butter foil.
- In a food processor fitted with a metal
blade or in a large bowl with a pastry blender, combine first
5 ingredients; add butter in small intervals while mixing until
texture resembles coarse cornmeal. Add nuts and rum; blend.
- Press dough firmly and evenly into pan.
Bake until crust deflates (it will puff at first) and edges are
barely firm to touch, about 15 minutes. Cool slightly on wire
- As crust cools, blend filling ingredients
together in a bowl. When crust is firm and still warm, spoon
on filling; spread evenly. Return pan to oven and bake until
edges turn golden, about 15 minutes. Remove and cool in pan on
- Make chocolate layer by combining all
ingredients in a small saucepan over low heat or microwave-safe
bowl. Heat (in 30 second intervals, if in microwave) while whisking
until melted and smooth. Pour hot topping over filling; spread
evenly. If desired, sprinkle coconut and/or almonds evenly over
top while chocolate layer is still hot.
- Refrigerate for 4 hours or overnight before
bringing to room temperature and cutting into bars.
Makes 16 bars.
*To toast almonds, place nuts in a single
layer in an ungreased shallow pan. Bake at 350°F (175°C)
for 5 to 10 minutes, or until golden brown. Remove from pan to
**Fruit juice (such as pineapple or orange
juice) may be substituted for the dark rum.
***Unsweetened coconut can be found at
many specialty and health food stores.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.