RCI-BR.005.0572.001
Somali Bars
Somali Bars from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- two cups flaked coconut1 unit
- one-half teaspoon salt (omit if using salted butter)1 unit
- one teaspoon baking powder1 unit
- two cups all-purpose flour1 unit
- one cup unsalted butter1 unitsoftened at room temperature
- one & one-half cups light brown sugar1 unitfirmly packed
- two eggs1 unitlightly beaten
- two teaspoons vanilla1 unit
- one & one-half cups semi-sweet chocolate chips1 unit
Method
1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
2
In a small bowl, whisk together all-purpose flour, baking powder, and salt (if using unsalted butter). Set aside.
3
In a large bowl, cream together softened unsalted butter and firmly packed light brown sugar until light and fluffy, about 2-3 minutes of beating.
4
Add lightly beaten eggs and vanilla to the butter mixture, beating well after each addition until fully combined.
5
Gradually fold the flour mixture into the wet ingredients using a spatula or wooden spoon, stirring until just combined.
6
Fold in flaked coconut and semi-sweet chocolate chips until evenly distributed throughout the batter.
7
Spread the batter evenly into the prepared baking pan, pressing gently to create a uniform layer.
8
Bake in the preheated oven for 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
25 minutes
9
Remove from oven and allow to cool in the pan for at least 10 minutes before cutting into bars and serving.