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Coconut SorghRum Bars

Prep Time20 minsCook Time30 minsCategory
Spirit
Ingredients
For crust:
 1 ½ cups all-purpose flour
  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
  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

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.

Coconut SorghRum Bars
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Mississippi River Distilling Company

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