Coconut-Pineapple White Chocolate Bars

Coconut-Pineapple White Chocolate Bars

  • 1/2 cup unsalted butter, softened
  • 1/4 cup butter-flavored shortening
  • 1/4 cup plus 3 Tbsp sugar
  • 2 tsp heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 3/4 cup all-purpose flour
  • 1/2 cup chopped dried pineapple
  • 1 cup toasted sweetened flaked coconut, divided
  • 10 (1-ounce) squares white baking chocolate, melted and divided
  • 1/4 cup sweetened condensed milk
  • 1/2 tsp coconut extract
  • 1/2 (16-ounce) package vanilla-flavored candy coating

In a large bowl, combine butter and shortening. Beat at medium-high speed with an electric mixer for 1 minute.

Add sugar, cream, vanilla, and salt, beating until combined. Add flour, pineapple, and 1/4 cup coconut. Mix at low speed until combined.

Remove dough, and divide into 2 portions. Wrap dough in plastic wrap, and refrigerate for at least 2 hours.

In a small saucepan, combine 7 squares white chocolate and condensed milk. Cook over low heat, whisking constantly until melted. Remove from heat. Add coconut extract, stirring to combine. Cool slightly.

Preheat oven to 350°.

Line a baking sheet with parchment paper. Set aside.

On a lightly floured surface, roll half of dough into a 10-x-8-inch rectangle approximately 1/4″ thick. Spread chocolate mixture over dough.

Roll remaining dough into a 10-x-8-inch rectangle approximately 1/4″ thick. Place atop chocolate-covered dough and gently press edges with fingers to seal. Transfer to prepared baking sheet.

Bake until light golden brown, 15 to 20 minutes. Cool completely.

Transfer to a cutting board. Cut into 2 3/4-x-1 3/4-inch bars. Set aside.

Place candy coating in a microwave-safe bowl. Heat coating in a microwave oven on High (100 percent power) in 30-second intervals until melted, stirring between each interval, approximately 1 1/2 minutes total.

Dip bottoms of bars in melted coating, place bars coated side up on parchment paper to dry.

Melt remaining 3 squares white chocolate in the same manner as candy coating.

Spoon a strip of melted white chocolate across each bar. Sprinkle with the remaining 3/4 cup coconut. Let dry for at least 30 minutes.

Tea TimeYield: 2 1/2 dozen bars

From: Tea Time Magazine

Note 1: To toast coconut, place untoasted coconut in a dry skillet and cook over medium heat, stirring and flipping coconut fairly constantly until a nice golden color. Take off the heat before you think it’s done as it will continue to cook a bit more. 

Note 2: I didn’t really have much luck with rolling out my dough. The dough was too crumbly and wanted to fall apart and stick to the rolling pin. The method that worked for me was to press with my hands. I just kept pressing on different parts of the dough until it was the shape and thickness I wanted it to be. I used parchment paper to help out as well, as Gray mentions below. Be sure not to spread your filling all the way to the edges of the dough so you have enough left to press together and prevent seepage in the oven. 

Katie: So this was my pick this week. The bars looked so elegant and sounded yummy! Well, they ended up looking elegant and they were yummy, BUT they were really hard to make and I messed up a measurement which caused a horrible mess on my sheet pan in the oven. Since I had the huge error, the bars didn’t quite hold together as they should have, so I didn’t dip the bottoms into the melted candy coating. Something that is good to know about this recipe is that by spreading the melted chocolate on top and sprinkling toasted coconut on top you can camouflage mistakes made earlier! My finished product looked very good and no one knew that I had messed up the recipe! I’ve had this recipe on hold for quite some time because I had a hard time finding coconut extract. I finally found it at Whole Foods. I hope if anyone else tries this recipe that you have much better luck that I did! All that being said, these were really really good and I would probably make them again for a special event. They are way too much trouble for anything else!

Gray: I like coconut and pineapple 😀  *a lot* and these were delicious.  Katie’s right, these are very forgiving, since you can cover up any mistakes.  With the exception of the filling oozing out, they came together well.  The hardest part was getting the dough transferred to the baking sheet and then putting the second layer on top.  We found that rolling it out on parchment really helps make that easier.  They are very elegant and definitely worth the effort!

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