Coconut SorghRum Bars
Spirit
Ingredients
For crust:
1 ½ cups all-purpose flour
⅔ cup packed brown sugar (light or dark)
½ cup unsweetened cocoa powder
1 tsp salt
12 tbsp unsalted butter, cold and cut into small pieces
For topping:
4 large eggs
1 ½ cups granulated sugar
2 tbsp Dry Dock SorghRum
½ cup all-purpose flour
3 cups sweetened flaked coconut, divided
Directions
1
Preheat oven to 350°F.
Butter an 9 X13 inch square baking pan.
2
To make the crust, whisk together flour, brown sugar, cocoa powder and salt in a medium bowl.
3
Add butter, and mix with a pastry blender or fork until combined.
Dough will be crumbly but should hold together when pinched.
4
Press dough into bottom of prepared pan.
Bake 10 minutes.
5
Allow to cool slightly.
Place eggs in a large bowl and beat lightly.
6
Add sugar and SorghRum, and mix well. Mix in flour until combined.
Stir in 2 cup coconut.
7
Pour topping over partially baked crust and spread evenly.
Sprinkle remaining 1 cup coconut over filling.
8
Bake 30-35 minutes, or until topping has set and coconut is lightly toasted.
Cool in pan before cutting into bars.
Ingredients
Spirit
Ingredients
For crust:
1 ½ cups all-purpose flour
⅔ cup packed brown sugar (light or dark)
½ cup unsweetened cocoa powder
1 tsp salt
12 tbsp unsalted butter, cold and cut into small pieces
For topping:
4 large eggs
1 ½ cups granulated sugar
2 tbsp Dry Dock SorghRum
½ cup all-purpose flour
3 cups sweetened flaked coconut, divided
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