Zutaten für Molly O Bars
- 2 cups (4 sticks) unsalted butter
- ½ cup unsweetened cocoa powder (for base), 2 tablespoons unsweetened cocoa powder (for icing)
- 1 ½ cups granulated sugar (for base), 3 cups powdered sugar (for icing)
- 2 large eggs
- 2 cups all-purpose flour (for base), ¼ cup all-purpose flour (for icing)
- 1 teaspoon vanilla extract (for base), 1 teaspoon vanilla extract (for icing)
- Slivered Almonds
- Sweetened Flaked Coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 cup milk
- Icing Sugar
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Zubereitung von Molly O Bars
- **Make the Chocolate Base:** Preheat oven to 350°F (175°C). Cream together 1 cup (2 sticks) unsalted butter, ½ cup unsweetened cocoa powder, and 1 ½ cups granulated sugar until light and fluffy.
- Add 2 large eggs, 1 teaspoon vanilla extract, and 2 cups all-purpose flour. Beat until just combined.
- Stir in ½ cup slivered almonds.
- Spread batter evenly into a greased and floured 9x13 inch baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely.
- **Make the Coconut Filling:** In a medium bowl, combine 1 (14-ounce) can sweetened condensed milk and 2 cups shredded coconut.
- Spread evenly over the cooled chocolate base.
- Bake for 15 minutes at 350°F (175°C).
- Let cool completely.
- **Make the Fluffy Icing:** In a small saucepan, whisk together ¼ cup all-purpose flour and 1 cup milk. Bring to a boil over medium heat, stirring constantly, until thickened.
- In a separate bowl, cream together ½ cup (1 stick) unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons unsweetened cocoa powder until smooth and creamy.
- Gradually add the hot flour mixture to the butter mixture, beating until light and fluffy.
- Spread icing evenly over the cooled coconut layer.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
116g
Fat
72g
Carbs
11g
