It’s ooey, gooey, louie, chop suey!!! This bar is the Everything but the Kitchen Sink bar!! It has so many deliciousness in one dessert. It’s day 9 of 12 days of Christmas Brownies and Bars!!!
So I’m going to start with, ready, get set, go to the grocery store!!! Once you’re there, unless you have all this stuff in the pantry and refrigerator, you will need about 13 different ingredients!! Thus the name Everything but the Kitchen Sink! This recipe is something you bake once in a blue moon, because it is so rich, so filling, and just one of this straight from the lips to the hips kind of dessert. But it’s worth the calories and it will surely impress your friends and families.
In a stand mixer, combine together butter, sugar, egg, vanilla and food coloring. After everything is combined, gently add the dry mixture, which is the flour, cocoa powder, baking powder and salt, into the bowl. The dough will be thick and sticky. One tip to put it in the pan is wet your hand a little bit so that the dough won’t stick to your hands. If it starts to stick again, wet your hands again, and keep doing it until you have an even layer.
Now, the fun part!! Here is the bar after it is baked and cooled and all the toppings that is going to go on top. You have 5 toppings. Coconut, chocolate chips, white chocolate chips, sweetened condensed milk, and pecans. Try saying that 5 times fast!
We start with the sweetened coconuts. Then we add the chocolate chips.
Just chocolate chips is not enough so we add white chocolate chips.
What’s the bst liquid sweet that will brighten your day (Have you ever put it on toast? YUM!!)? Sweetened condensed milk!!
To seal the deal, of course we need some crunch for texture. Add the toasted pecan and you are ready to bake it for 25 minutes.
Ooey, gooey, louie, chop suey!!!! Look at this!!! How decadent, right?! I hope you’ll enjoy this recipe and share them with people you love!!
Happy Baking!!
| Servings |
24 squares
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- 1 1/4 cups all-purpose flour spoon and leveled
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 1/3 cups sweetened shredded coconut
- 1 cup semi sweet chocolate chips
- 1/2 cup white chocolate chips
- 1 can sweetened condensed milk 14 ounce
- 1 cup chopped pecans
Ingredients
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- Preheat oven to 350°F (177°C). Place the pecans on a baking sheet and bake it for 5 minutes. Let cool.
- Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on all sides. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This is the dry mixture.
- In a stand mixer bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy.
- Add the sugar and beat on medium high speed until fluffy and light in color.
- Mix in egg and vanilla on high speed until combined. Remember to always scrape down the sides and bottom of the bowl.
- Add in the food coloring and mix until combined.
- With the mixer running on low speed, slowly mix the dry mixture into the bowl until combined. The red velvet dough will be quite thick and sticky.
- Using a rubber spatula, spread dough in an even layer into the prepared baking pan. It’s very sticky, so take your time pushing it to each corner of the pan. I wet my hands a little bit to make it easier.
- Bake for 8 minutes. Remove from the oven and leave the oven on.
- Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. Pour the sweetened condensed milk evenly over the top. Sprinkle with pecans. Bake until set, about 25 minutes.
- Cool on a rack for at least 2 hours before cutting into squares.
Adapted from : Sally's Baking Addiction
