COCONUT ORANGE BARS

COCONUT ORANGE BARS
COCONUT ORANGE BARS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cups graham cracker crumbs

  • 1

    cup unsweetened desiccated coconut toasted

  • 1/4

    cup granulated sugar

  • 1/3

    cup butter melted

  • 1

    can sweetened condensed milk

  • 4

    egg yolk

  • 2

    tablespoons grated orange zest

  • 1/2

    cup orange juice

Directions

In large bowl, stir together graham crumbs, 3/4 cup of the coconut and the sugar; stir in butter. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F (180°C) oven for 10 minutes. Let cool slightly. Meanwhile, in separate bowl, whisk condensed milk with egg yolks; whisk in orange zest and orange juice. Pour over crust. Bake in 350°F (180°C) oven until centre is set yet still jiggles slightly, 20 to 22 minutes. Sprinkle with remaining coconut. Let cool completely in pan, about 1 hour. Cover and refrigerate until firm, about 12 hours. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week.)

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