Dreambars

Posted: July 19, 2010 by Marya in Recipe's
Tags: , , , , , , , , ,

UPDATE: Well folks, here’s the recipe you’ve all been waiting for from my Love Guru neighbor. This one is called  Dreambars, better known as ~ “The Man Keeper”. Hehehe. The recipe is delicious. The ingredients, however, are un-deniably expensive.

 Dreambars

Ingredients:

2 (3-ounce bars) of bittersweet or semisweet chocolate.
2 (3-ounce bars) of milk chocolate.
2 (3-ounce bars) of white chocolate.
12 tbsp of unsalted butter.
2 cups of cinnamon graham cracker crumbs (16 double cookies).
1 1/3 cups of shredded coconut.
3 full cups of pecan halves.
1 2/3 liquid cups of sweetened condensed milk.

Equipment: 10-inch by 15-inch by 1-inch jelly roll pan, bottom and sides lined with heavy-duty aluminum foil.

Directions:

Place 1 oven rack in the middle of the oven. Preheat oven to 350 degrees F.

Break chocolate into individual squares and cut each in half, or chop the chocolate into 1/2-inch pieces. Mix the chocolate pieces together and set aside.

Melt the butter in the jelly roll and in the preheating oven for 5 to 10 minutes. Spread the butter evenly over the bottom and sides of the pan by tilting the pan or using a pastry brush. Sprinkle the cracker crumbs over the butter, mixing with a rubber spatula to moisten them. With your fingers, press the crumbs firmly and evenly onto the bottom and about 3/4 inch up the sides of the pan. Strew the coconut evenly over the crumbs.

Reserve 1 scant cup (about 3.5 ounces/100 grams) of pecan halves. Chop the remaining pecans medium-coarsely and scatter them evenly over the coconut. Scatter the chocolate pieces in an even layer over the pecans. Slowly and evenly pour the condensed milk over top. Arrange the reserved pecan halves, smooth side up, in 5 long rows, starting 1 inch from each long edge and spacing them 1 1/2 inches apart.

Bake for 10 minutes. Remove the pan from the oven and, using an angled spatula, press down the nuts so they adhere to the chocolate. Return the pan to the oven and continue baking for 20 to 30 minutes or just until the milk bubbling up between the nuts in the center of the pan is pale golden.

Do not over bake or the nuts and crust will be bitter.

Cool completely in the pan on a wire rack. Invert onto a large cookie sheet and peel off the aluminum foil. Re-invert onto a cutting surface and cut the cookie lengthwise into 5 strips (each about 2 inches wide), cutting in between the rows of pecans, and then crosswise into 10 strips (about 1 1/2 inches wide).

Store: In an airtight container at room temperature or in the freezer.

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