This wasn’t quick, but MAN was it good! I’d never cooked striped bass before (and honestly don’t have much experience cooking fish in general), but I saw it at the fish counter and was intrigued. We had all the ingredients … Continue reading
Mat had never had a congo bar before(?!?!!!), and we had all the ingredients, so I had to try a frittata version. Here’s the original Congo Bar recipe. For Monkey Bars, as Mat so aptly titled them, just sub the following:
· Condensed milk= Sweetened unflavored almond milk
· Butter = Earth Balance
· Milk chocolate chips = Dairy-free chocolate chips
For the Crust
1/4 cup all-purpose flour, plus more for the pan
1/4 teaspoon baking powder
1 teaspoon salt
1 cup graham cracker crumbs (from about 10 whole crackers)
1/3 cup light brown sugar
7 tablespoons unsalted butter, at room temperature, plus more for the pan
For the Topping
1 1/4 cups sweetened flaked coconut
1/2 cup semisweet chocolate chips
1/4 cup milk chocolate chips
3/4 cup sweetened condensed milk
1/3 cup chopped pecans or any other nut you fancy, if desired
- Preheat the oven to 350°F and butter an 8×8″ baking pan, dust with flour, and tap out the excess.
- Combine the flour, baking powder, and salt in a bowl. Stir in the graham cracker crumbs and light brown sugar and mix well.
- Work the butter into the crumb mixture with your hands until the crumbs are evenly coated with buttery goo. Spread the crumb crust in the prepared baking pan, pressing down gently with your hands. You don’t want to make the crust too dense or compact. Bake for 10 minutes, or until the crust is slightly golden. Remove from the oven and let cool while you make the topping but leave the oven on.
- While the crust is cooling, mix together the coconut, both chocolates, and the condensed milk. Add the pecans or other nuts, if desired.
- Spread the mixture evenly over the warm crust. Return to the oven and bake for 20 minutes or until the top is set and light brown. Watch carefully toward the end of the baking time to make sure the top doesn’t become too bubbly or dark.
- Let the pan of bars cool on a wire rack for 2 hours or so, until chocolate is no longer soft. Cut into whatever size or shape you fancy.
I went against everything I’ve learned about eating local for this recipe. But, man, did it feel good to pop a little summer in my mouth! These flavors are very much out-of-season—that’s what we liked about them. Threw some shrimp … Continue reading
These may sound a bit weird. But if you accept the fact that they’re not real burgers, I think you can love this recipe for what it is: a really unique (and cheap) way to spice up dinner.
Even Mat liked them! And he doesn’t like beets…
Peanut butter, chocolate, and bananas. It’s so obvious they should be together! I’m still hitting myself for not making them sooner. They take an hour to freeze and, trust me, it’ll be the longest hour of your life. The recipe … Continue reading
SO EASY and fast! But definitely don’t try if you don’t like lemon : )
Get the full recipe here.