O.k..so it took me nearly all night but I did some baking. In fact this recipe is out of my cookbook….sort of. I found out something interesting tonight. I can’t even follow my OWN recipes verbatim.

Since I am doing pictures at night the color is a little off, sorry.  Someday I will have a nifty light box.

These are a very rich, sweet bar. You ARE going to want coffee or milk or tea… Be sure to let them cook before cutting (I didn’t) and eating (didn’t) because they WILL crumble. If you want thicker coconut cherry white chocolate bars just use a 9 x9 inch pan.

These would be great for a tea, not so great for a lunch box, and do not try to ship them! IF there are any leftover, which is doubtful, wrap them and put them in the fridge.

Coconut Cherry White Chocolate Bars

• 1 cup of flour
• 1/3 cup confectioners sugar
• 1/2 cup unsalted butter
• 1/4 cup flour
• 1/2 teaspoon baking powder
• pinch of kosher salt
• 2 eggs
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 1 cup coconut
• 1/2 cup chopped maraschino cherries
• 1/2 cup white chocolate chips

1. Preheat oven to 350F
2. Mix the 1 cup of flour and  confectioners sugar. Mix in the butter until the dough is crumbly.
3. Press firmly in a buttered 13x 9 inch pan. Layer will be thin.
4. Bake for 10 to 15 minutes, until firm and golden.
5. Mix the 1/4 cup flour, baking powder, and salt in a bowl. Set aside.
6. Beat sugar, eggs, and vanilla until well blended. Stir in the flour mixture, coconut, cherries, and white chocolate chips.
7. Pour over the crust.
8. Bake for 20 to 25 minutes or until firm.
9. COOL COMPLETELY before cutting.

images Marye Audet

Post from: Baking Delights

You read that right. I have been trying to come up with a white french silk recipe that I was happy with for a very long time. VERY long time.

Why?

Well, personally I find that french silk is one of those things that is a baking staple. It makes a great pie, granted, but it also makes a fantastic cake or torte filling, tart filling, rolled sponge cake filling or cookie filling. With a few changes you can create a number of flavors..but white silk eluded me. It was always too sweet, too bland..too buttery…or it didn’t set up right.

Until now.

French Silk Nirvana. French Silk Xanadu. The zen of French Silk. Rich, melt in your mouth, creamy. The mouth feel is silky and smooth…the taste is not too sweet but lingering.

It was durn GOOD, Bubba.

I made a chocolate dribble out of bittersweet chocolate…just for a little extra WOWZA!

16 tart shells of choice (pastry, graham, puff pastry etc.)

1 c unsalted butter

3/4 c sugar

6 ozs good quality white chocolate melted in 1/3 c heavy cream and cooled to room temperature

1 tsp vanilla flavor

1/2 tsp almond flavor

2 TBS sour cream

2 eggs

1/2 pt blackberries, raspberries or both

Bittersweet chocolate for drizzle

Beat butter and sugar until no longer grainy. This can take several minutes.

Add melted chocolate and beat in.

Continue beating while adding flavorings and sour cream.

Add eggs, one at a time. Beat for several minutes after each addition.

Spoon into tart shells.

Top with whole berries, drizzle with melted chocolate. Chill for three hours. Allow to stand for 10-15 minutes at room temperature before serving.

Makes 16 tarts.

Images: Marye Audet

Content:Marye Audet for Baking Delights

Post from: Baking Delights