DAVID'S DREAM BARS RECIPE - (4.2/5)
Provided by gnikylime
Number Of Ingredients 8
Steps:
- Place 1 oven rack in the middle of the oven. Preheat oven to 350F [175C] degrees. Break chocolate into individual squares and cut each in half, or chop the chocolate into 1/2-inch [1.25 cm] pieces. Mix the chocolate pieces together and set aside. Melt the butter in the jelly roll pan in the preheating oven for 5 to 10 minutes. Spread the butter evenly over the bottom and sides of the pan by tilting the pan. Sprinkle the cracker crumbs over the butter, mixing with a rubber spatula to moisten them. With your fingers, press the crumbs firmly and evenly onto the bottom. Strew the coconut evenly over the crumbs. Reserve 1 scant cup [100 g.] of pecan halves. Chop the remaining pecans medium-coarsely and scatter them over the coconut. Drizzle ~1/3 the can of sweetened condensed milk over the coconut and pecans. Scatter the chocolate pieces in an even layer over the pecans. Slowly and evenly pour ~1/2 can of the the condensed milk on top. Arrange the reserved pecan halves, smooth side up, in 5 long rows, starting 1 inch [2.5 cm] from each long edge and spacing them 1 1 /2 inches [4 cm] apart. Drizzle with remaining sweetened condensed milk. Bake for 10 minutes. Remove the pan from the oven and, using an angled spatula, press down the nuts so they adhere to the chocolate. Return the pan to the oven and continue baking for 20 to 30 minutes or just until the milk bubbling up between the nuts in the center of the pan is pale golden. Do not overbake or the nuts and crust will be bitter. Cool completely in the pan on a wire rack. Cut the cookie lengthwise into 5 strips (each about 2 inches [5 cm] wide), cutting in between the rows of pecans, and then crosswise into 10 strips (about 1 1/2 inches [4 cm] wide).
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Imran niazi
[email protected]These bars were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
naran rai
[email protected]I was really impressed with these bars. They're so easy to make and they taste amazing. I'll definitely be making them again.
Mia Mattless
[email protected]These bars are so easy to make and they're always a hit. I love the combination of the cheesecake filling and the raspberry swirl.
David Greyer
[email protected]These were the best cheesecake bars I've ever had! The crust was perfectly crispy and the cheesecake filling was rich and creamy. The raspberry swirl added a nice tartness.
Stacey Justice
[email protected]I've made these bars several times and they're always a hit. The recipe is easy to follow and the results are always delicious.
Anil Kushwaha
[email protected]These bars are the perfect combination of sweet and tart. The crust is buttery and the cheesecake filling is creamy and smooth. The raspberry swirl adds a nice pop of flavor.
Noria Ikgopoleng Motlhamme
[email protected]I love this recipe! It's so easy to make and the results are always perfect. I've made it several times for potlucks and parties and it's always a hit.
Ndam Godswill
[email protected]OMG! These bars are amazing! I made them for a bake sale and they were gone in minutes. Everyone kept asking for the recipe.
sita sharma
[email protected]Delicious! The crust was perfectly crumbly and the cheesecake filling was smooth and creamy. The raspberry swirl added a nice tartness. I would definitely recommend this recipe.
Asher Hoyt
[email protected]These bars were a huge hit at my last party! Everyone loved the combination of the shortbread crust, the cheesecake filling, and the raspberry swirl. I'll definitely be making them again.