Dream Bars, German Version
By gnikylime
A modification of David's Dream Bars from Rose Levy Beranbaum, "Rose's ChristmasCookies" which works better in Germany.
Ingredients
- 18 whole graham crackers, crushed, about 3 cups (280 g., 42 Leibniz Vollkorn cookies)
- 1/2 cup (0.8 g) all-purpose flour
- 1/2 teaspoon (0.1 g) salt
- 3/4 cup (170 g) butter
- 1 egg
- 1 teaspoon (5 mL.) vanilla
- 6 ounces [170 g.] bittersweet or semisweet chocolate -- Preferably Lindt Excellence
- 6 ounces [170 g.] milk chocolate -- Preferably Lindt Milk
- 6 ounces [170 g.] white chocolate -- Preferably Lindt Blancor
- 1 1/3 cups [110 g.] unsweetened shredded coconut
- 3 cups [340 g.] pecan halves -- 12 ounces
- 1 2/3 cups [400 g.] sweetened condensed milk
Preparation
Step 1
1. Heat oven to 350F / 175C.
2. Mix together cookie crumbs, flour, and salt.
3. Beat butter and 1/2 c. cookie crumb mixture with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Stir in remaining crushed graham crackers, flour, and salt.
4. Press cookie crumb mixture into the bottom of a greased 13x9x2-inch baking pan. Drizzle a little bit (~1/4 can) of the sweetened condensed milk over the cookie base.
5. Break chocolate into individual squares and cut each in half, or chop the chocolate into 1/2-inch [1.25 cm] pieces. Layer the dark chocolate, milk chocolate, and white chocolate pieces over the cookie base. Drizzle a little bit (~1/4 can) of the sweetened condensed milk over the chocolate pieces.
6. Strew the coconut evenly over the crumbs. Drizzle a little bit (~1/4 can) of the sweetened condensed milk over the chocolate pieces. Layer the pecans halves on top. Drizzle the remaining sweetened condensed milk over the top.
7. Bake for 10 minutes. Remove the pan from the oven and, using an angled spatula, press down the nuts so they adhere to the chocolate. Return the pan to the oven and continue baking for 20 to 30 minutes or just until the milk bubbling up between the nuts in the center of the pan is pale golden. Do not overbake or the nuts and crust will be bitter. Cool completely in the pan on a wire rack. Cut the cookie lengthwise into 5 strips (each about 2 inches [5 cm] wide), cutting in between the rows of pecans, and then crosswise into 10 strips (about 1 1/2 inches [4 cm] wide).