1/2 cup (1 stick) unsalted butter, chilled and cut into
3/4 cup toasted and finely chopped almonds (about 3 ounces)*
1 tablespoon dark rum**
1 1/2 cups medium shred unsweetened coconut***
1/2 cup sweetened condensed milk
2 tablespoons unsalted butter
1/4 teaspoons salt
3 tablespoons unsalted butter
bittersweet chocolate (at least 60% cocoa), chopped
2 tablespoons heavy cream
or evaporated milk
Additional 1 cup shredded coconut and/or sliced almonds
* To toast almonds, place nuts in a single layer in an ungreased shallow pan.
Bake at 350 degrees F for 5 to 10 minutes, or until golden brown. Remove from pan
** Fruit juice (such as orange juice) may be substituted for dark rum.
*** Unsweetened coconut can be found at many specialty and health food stores.
Heat oven to 350 degrees F. Line an 8 x 8-inch square pan with heavy-duty
foil that extends over edges of pan; butter foil.
In a food processor fitted with a metal blade or in a large bowl with a pastry
blender, combine first 5 ingredients; add butter in small intervals while mixing
until texture resembles coarse cornmeal. Add nuts and rum; blend.
Press dough firmly and evenly into pan. Bake until crust deflates (it will puff
at first) and edges are barely firm to touch, about 15 minutes. Cool slightly on
As crust cools, blend filling ingredients together in a bowl. When crust is firm
and still warm, spoon on filling; spread evenly. Return pan to oven and bake until
edges turn golden, about 15 minutes. Remove and cool in pan on wire rack.
Make chocolate layer by combining all ingredients in a small saucepan over low
heat or microwave-safe bowl. Heat (in 30 second intervals, if in microwave) while
whisking until melted and smooth. Pour hot topping over filling; spread evenly.
If desired, sprinkle coconut and/or almonds evenly over top while chocolate layer
is still hot.
Refrigerate for 4 hours or overnight before bringing to room temperature and
cutting into bars.
Recipe and photograph courtesy of the Wisconsin Milk Marketing Board,