10 Tbsp. unsalted butter, room temperature
¾ cup light brown sugar, packed
2 ½ cups pastry flour (all-purpose works as well)
½ tsp. fine sea salt
28 ounces of sweetened condensed milk
28 ounces shredded coconut
1 tsp. vanilla extract
4 cups Bittersweet Chocolate Baking Chunks (like quality
Scharffen Berger)
¾ cup creamy peanut butter
Preheat oven to 350° F . Line a sheet pan (like a 15X10X1 pan) with aluminum foil and coat with canola or vegetable spray.
In a small bowl, cream butter and brown sugar until combined. Add the
flour and salt. Carefully mix to combine until it resembles chunky
bread crumbs. Transfer into the prepared pan and evenly press the batter
into an even layer. Bake for 8 minutes. Cool on a wire baking rack
while preparing the coconut topping.
In a large bowl, combine the condensed milk, coconut, and vanilla.
Spread over the crust and bake for another 20-25 minutes, until it
begins to brown.
Melt the chocolate over a double boiler. Add peanut butter and stir
until melted and smooth. Pour over cooked coconut bars and spread into
an even layer. Allow to cool then refrigerate until hardened, about 1
hour. Cut into 36 squares.
