Cowboy kokosové tyče
Pro chewier bary, náhradní oslazený drcený kokos pro neslazené kokosové vločky.
Zdroj: Martha Stewart Living, červen 2016
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Pro chewier bary, náhradní oslazený drcený kokos pro neslazené kokosové vločky.
Zdroj: Martha Stewart Living, červen 2016
Přípravka
Výtěžek
Kobe
27.04.2023 @ 17:08
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Pro Chewier Bars, Replacement Sweetened Shredded Coconut for Unsweetened Coconut Flakes. Source: Martha Stewart Living, June 2016. 3 hours 20 minutes. Makes 16 bars. Total time. Preparation. Yield. Ingredients. Crust. 2 sticks unsalted butter, room temperature, plus more for pans. 2 cups all-purpose flour. 1 cup old-fashioned rolled oats. 3/4 teaspoon coarse salt. 3/4 cup light brown sugar. Filling. 1 stick salted butter. 1/2 cup packed light brown sugar. 1/2 cup granulated sugar. 1/4 cup heavy cream. 1/2 teaspoon coarse salt. 1/2 teaspoon pure vanilla extract. 1 cup chocolate chips (6 ounces). 1 cup pecans, toasted and roughly chopped. 1 cup large unsweetened coconut flakes. Instructions. 1. Crust: Preheat oven to 375 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on the long sides. Combine flour, oats, and salt. 2. Beat butter and brown sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Reduce speed to low and add flour mixture, 1 cup at a time, until dough comes together in large clumps. 3. Firmly press dough into bottom of prepared pan. Pierce all over with a fork. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 325 degrees. 4. Filling: In a medium saucepan, combine butter, sugars, cream, and salt; bring to a boil over medium-high heat. Cook, stirring constantly, until mixture coats a spoon, about 2 minutes. Remove from heat; stir in vanilla. 5. Scatter chocolate chips and pecans over crust. Drizzle with caramel and sprinkle with coconut. Bake until coconut is golden and caramel is bubbling, about 20 minutes. Let cool completely in pan on wire rack before cutting into bars. Bars can be stored in an airtight container at room temperature for up to 2 days.