- 16
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Ingredients
- to 325 to 325 degrees F, with rack placed in the middle of the oven.
- 6 6 tablespoons (3/4 stick) unsalted butter and stir it into the oat mixture until well-combined.
- Pour the mixture into the prepared pan and press it firmly until it forms a flat crust.
- 1/4 1/4 2 1/4 combine 1/4 cup all-purpose flour, 1/4 cup (packed) brown sugar, 2 teaspoons instant espresso or instant coffee, and 1/4 teaspoon salt.
- 1 1/2 2 1 to 3 semisweet chocolate chips and 2 tablespoons unsalted butter in a medium bowl. Melt in the microwave, stirring frequently, 1 to 3 minutes. The mixture will be thick.
- 10 1 chocolate mixture into a large bowl and let cool for about 10 minutes. Whisk in 1 egg until thoroughly combined. Stir in the flour mixture until just combined.
- Spread the chocolate mixture over the cooled crust.
- 15 to 20 10 to 20 minutes, covering the pan with foil when the coconut is light golden brown (after about 10 minutes) Watch carefully so that the coconut does not burn.
- 2 16 pan on a cooling rack and let rest until completely cool, about 2 hours. Holding onto the foil edges, remove the bars from the pan and cut into 16 squares. Serve.
- My Baking Addiction’s
- to 325 8-inch 2-inch degrees F, with rack placed in the middle of the oven. Line an 8-inch square baking pan with foil, leaving a 2-inch overlap on the sides. Spray the foil with cooking spray.
- In a medium bowl, combine flour, brown sugar, instant espresso or instant coffee, and salt.
- 2 16 pan on a cooling rack and let rest until completely cool, about 2 hours. Holding onto the foil edges, remove the bars from the pan and cut into 16 squares. Serve.
- 16 16 squares.
Preparation
Step 1