Saturday, April 9, 2011


Breckenridge Bars
Creme de Colorado Cookbook
copyright 1987

These brownies remind me of a "Mounds Coconut Candy Bar" Soft, fudgy, chocolate, with sweet coconut and icing on top. 

Step 1
1/2 cup butter, softened
1 1/4 cups sugar
3 large eggs, lightly beaten
3 tbsp plus 1 tsp unsweetened cocoa
1 cup flour
1/2 cup chopped pecans or walnuts

Step 2
1 (14) ounce can of sweetened condensed milk
2 cups of sweetened flaked coconut

Step 3
1 ounce unsweetened chocolate
1 tbsp butter
2 cups powdered sugar
2 tbsp whole milk
1 tsp vanilla

In a large bowl, combine the butter and the sugar and mix. Then add the lightly beaten eggs and mix again. Combine the cocoa, flour and the chopped nuts and mix. Place this in a 9x13 inch greased and floured pan and bake at 350 degrees for about 20 minutes.

Next, combine the sweetened condensed milk and the coconut together.
Spread this after the 20 minutes on top of the brownie base and bake for another 18-20 minutes.

While this is baking make the icing, in a double boiler melt the chocolate with the butter. Then mix in the remaining icing ingredients and mix and frost the brownies as soon as they come out of the oven. When they have cooled, cut into squares.

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