This is a picture of my gym bag.
I swear. There are workout clothes in there. Can you see the hair brush and my makeup bag? I promise. I don’t always fill my gym bag with the antithesis of a workout.
Last week I did a little reader poll for what dessert I should try out in the baking department and I gave three options, the winner of which was Martha Stewart’s Chocolate-Coconut Bars. They are incredible. Angels sang.
And I had a little fun with the Instagram app on my phone with these pictures. I may continue this way for the duration of my food photos because it helps take my mind off of the fluorescent lighting and replace it with something less ugly.
And delicious. This is such a simple and sensational recipe. And here it is for you:
- 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
- 1/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup pecan pieces
- 1 cup semisweet chocolate chips or chunks
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups sweetened shredded coconut
- Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
- In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
- Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
- Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.