Mrs Fields Coconut Mud Bars Food

MRS. FIELDS CREAMY PEANUT BUTTER CHOCOLATE BARS RECIPE - (3.9/5)

Steps:

• heat oven to 325°F. Crush cookies until finely ground. Add butter and mix. Press crumb mixture into bottom of 8x8 baking pan and bake 10 minutes. Cool to room temperature. Melt chocolate. Pour half into pan and smooth evenly over crust. Place pan in refrigerator. Keep remaining chocolate warm. Blend peanut butter and butter together until smooth using electric mixer. Slowly beat in confectioners sugar & vanilla. Beat until smooth. Spread mixture over chilled chocolate layer. Pour remaining warm chocolate over top & spread smoothly. Chill in refrigerator one hour.

MRS. FIELD'S CHOCOLATE CHIP BUTTERSCOTCH BARS RECIPE - (3.7/5)

Steps:

• Preheat oven to 300°F. Grease an 8-by-8-inch baking pan. Combine flour and soda in a medium bowl. Mix well with a wire whisk. Set aside. In a large bowl use an electric mixer to blend the sugar and butter. Add egg and vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans and chocolate chips. Blend at low speed until just combined. Do not overmix. Transfer batter into the prepared pan, and level top with a rubber spatula. Bake in center of oven for 35-45 minutes or until toothpick comes out clean but center is still soft. Cool on rack to room temperature. Cut with sharp knife into 1-by-2-inch bars.

MRS. FIELDS COCONUT MUD BARS

Steps:

• Preheat oven to 350°F.
• Lightly butter a 9x13-inch baking pan.
• To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
• Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
• Press into the bottom of the baking pan.
• Bake at 350°F for 10 minutes, then place pan on rack to cool.
• Leave oven on.
• Next prepare the chocolate ganache.
• After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
• Pour the cream over the ganache, and wait 5 minutes before stirring.
• The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
• To prepare the topping, cream the remaining butter in a bowl.
• Add the granulated sugar, and extracts.
• Beat until blended, then beat in the eggs; then stir in coconut and nuts.
• Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
• Bake at 350°F for 25-30 minutes, until golden brown.
• Set pan on rack to cool before cutting into bars.

MRS. KOLBERT'S COCONUT BARS

Steps:

• Preheat the oven to 350°F. In a bowl with a fork stir together 1/2 cup of the brown sugar, 1 cup of the flour, and the butter until the mixture is combined well, press the mixture evenly onto the bottom of a 13-by 9-inch baking pan, and bake it in the middle of the oven for 10 minutes. In the bowl with the fork combine the remaining 1 cup brown sugar, the remaining 3 tablespoons flour, the coconut, the almonds, the eggs, the vanilla, and the salt and blend the mixture well. Spread the coconut mixture evenly over the crust and bake the mixture for 20 minutes, or until it is pale golden. Cut the mixture into 48 bars and let the bar cool completely in the pan on a rack. The coconut bars may be made 1 month in advance and kept frozen in airtight containers.