It's a layered bar, with just a quick 10 minute bake for the bottom layer only. There are so many varieties to this cookie; from mint to coconut, and even mocha. I chose to add coconut. I've been wanting to make these ever since we took a trip to British Columbia when we lived in the Pacific Northwest. I'm a sucker for a good bar cookie!
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
1/3 cup unsweetened Dutch-processed cocoa
1/4 tsp. salt
1 large egg
1 cup sweetened shredded coconut
1/2 cup chopped walnuts
1 tsp. Vanilla extract
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups sifted confectioners' sugar
2 T milk
2 T instant vanilla pudding mix
1/2 tsp. Vanilla extract
1 cup (6 ounces) semi-sweet chocolate or chocolate chips
2 T heavy cream (or you can use unsalted butter or vegetable shortening)
Preheat oven to 350F-degrees. Lightly grease a 9" x 13" baking pan.
In a medium saucepan, melt the butter and remove from the heat, then stir in the sugar, salt, and cocoa powder. Mix the egg and vanilla extract and stir in the graham cracker crumbs, coconut, and walnuts. Press the mixture into a greased baking pan. Bake for 10 minutes. Remove from the oven and cool completely.
Now, for the winner of March's Give-Away Apron--Louise-Arden! Please contact me and I will send this to you ASAP!
I will have April's Apron up tomorrow:-D