Molly O Bars Receita

Indulge in these irresistible Molly O' Bars, a unique and decadent treat straight from a church cookbook! Layers of rich chocolate base, creamy coconut filling, and a fluffy, dreamy icing will make these your new favorite dessert. The secret? A wonderfully fluffy icing that's simply divine. Get ready to impress your friends and family with this show-stopping square!

Preparo 30 min

Cozimento 140 min

Calorias 356 kcal

Proteína 7g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 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.