Coconut Cookie Bar

-
I know, I know... It's been so long since I last posted up a blog. So sorry, I have been in the midst of quite a few things this last month and have been struggling to find time to post. But I never stopped cooking and taking pictures or recording to make sure that I have these great recipes posted for you. So now since I haven't posted in such a long time. I now have loads of great recipes that I still have to share with you all. So make sure to keep visiting my page daily to get these great recipes, tips and ideas.

The magic cookie bar is a chewy, soft, warm and fully flavorful  10 minute dessert. Whilst warm serves well with Ice - cream. I had it with a limited edition butter almond flavored ice - cream instead of butter pecan. Really, Really Oh, so yummy... I want to make it again.

Pay attention to the detail all that makes the magic cookie bar.

Here is how its done:

1 box Graham crackers
2 tbsp butter
1/2 can condensed milk
1/2 packet shredded coconut
1/2 packet chopped or crushed pecans
1/2 cup white chocolate chips
1/2 cup milk chocolate chips or optional to have dark chocolate

Preheat your oven to 350F or 170C then; take your graham crackers and mash them up in your hands to become crumbs. Once they are crumbly, in a separate small bowl melt your butter and mix it together with your graham crumbs. The texture has to be stiff and moldable. 

Take a pyrex and line the bottom of your pyrex with the graham crumbs. Directly on top of the graham crumbs pour out your condensed milk evenly on top, (In a separate bowl mix together all the rest of your ingrediants your pecans, coconut, and both white chocolate and milk chocolate chips. ) Evenly pour this mixture all on top of your graham and condensed lined baking tray. Press it down firmly with your hands to allow all of it to stick to the condensed milk. 

Bake in the oven just as it is (uncovered) for about 5 - 10 minutes or until your chocolate starts to melt on top. That's all your done... Take it out of the oven, allow it to cool just a little. Cut and serve it with your favorite ice cream.

Print Recipe


MMMMMmmmmmm   so yummy  : - )

From My kitchen to yours,
God Bless 
Elise

Comments

  1. Lisa GumadaMay 3, 2013 at 7:36 AM

    Looks and sounds delicious Mrs Elise.

    ReplyDelete
  2. Yolanda GumedeMay 30, 2013 at 3:48 PM

    Looks like a real treat, yum! Thank you Mrs Elise :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i
Read more

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. F
Read more

Chili's Loaded Mashed Potatoes

-
Image
Went to Chili's a little while ago and as a side had their loaded mashed potatoes. I fell in love with it but couldn't stop thinking about how simple and cheap it is to make for myself at home. Very simple and yet delicious to go alongside any of your great meals. Here is how its done. Chili's Loaded Mashed Potatoes Servings: 4 Servings Prep Time: 10 minutes Total Time: 25 Minutes Source: Elise Jackson Ingredients 6 large potatoes 1 tbsp sour cream 1 tbsp butter 2 oz milk salt and pepper to taste As much as  you want, this is to sprinkle on top -full pieces of bacon strips or bacon bits -chives -shredded mozzarella and cheddar cheese Directions If you are using bacon strips, go ahead and place them in the oven on 400F for about 15 minutes or until very crispy, remove from the oven and set aside to cool. Once cooled, crumble into tiny pieces. Place a pot full of water on the stove on high heat and bring it to a boil, while i
Read more