Sorry I’ve been a bit scarce lately, but we’ve been having absolutely beautiful weather here, and I’ve been busy getting things cleaned up outside, and also getting my flower and vegetable seeds planted. It’s still too cold to plant outdoors, so I have to start my plants indoors and then transfer them outside when the threat of frost has passed. I already have little lettuce sprouts poking up out of the soil, which is so exciting.
Since I’ve been busy with other things and haven’t baked in a while, I decided to turn the oven on and make these wonderful Chewy Coconut Peanut Butter Chocolate Chip Bars. Wow, that’s a long title. They should be named, Everything But The Kitchen Sink Bars… because that’s pretty much what they are.
The bottom crust of the bars are crisp and light, and the filling is soft, chewy, and packed with coconut, peanut butter and chocolate. They are utterly irresistible and I should know… I’ve already eaten way more than my share.
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 cup cold butter
1/2 cup corn syrup
1/2 cup granulated sugar
1/2 cup peanut butter, creamy or crunchy
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
For the crust: in a medium bowl, combine the flour and sugar; cut in the butter with a pastry blender until the mixture is crumbly. Press mixture into prepared baking pan. Bake for 14-16 minutes, or until lightly browned.
For the filling: in a large bowl, beat the eggs, corn syrup, sugar and peanut butter until smooth. Fold in the coconut, chocolate chips, and peanut butter chips. Pour over crust. Return to the oven for 15-20 minutes, or until golden.
Remove from oven and cool on a wire rack. Cut into bars.