Peanut Butter-Brownie-Coconut Layered Bars

Peanut Butter-Brownie-Coconut Layered Bars is a hor d'oeuvre that serves 44. For 28 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 11g of fat, and a total of 220 calories. Head to the store and pick up unsweetened cocoa powder, sugar, salt, and a few other things to make it today. It is brought to you by Foodnetwork. Plenty of people made this recipe, and 24914 would say it hit the spot. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so amazing. If you like this recipe, you might also like recipes such as Layered Peanut Butter Bars, Chocolate-Coconut-Peanut Butter Layered Bites, and Peanut Butter Brownie Bars.

Servings: 44

Preparation duration: 10 minutes

Cooking duration: 200 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray. For the peanut butter cookie layer: Beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium-high until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside. For the brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined. Pour the brownie batter over the peanut butter layer. For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through). Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.) Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.

 

Step by step:

1. Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.

2. For the peanut butter cookie layer: Beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium-high until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.

For the macaroon layer

1. Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through).

2. Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.)

3. Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.

For the brownie layer

1. Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes.

2. Remove from the heat; let cool slightly, then stir in the sugar.

3. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined.

4. Pour the brownie batter over the peanut butter layer.

Nutrition Information:

covered percent of daily need