Organic Emily

Chocolate Coconut Shortbread Bars

Chocolate Coconut Shortbread CookiesThese makes a very rich treat, but very simple to make!

Recipe

Crust

1/2 pound butter at roomtemperature

1/2 cup organic sugar

2 cups all-purpose flour

Pinch of sea salt

Topping

12 oz. bag dark chocolate chips

12 oz. bag shredded coconut

1 can sweetened condensed milk

Preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper allowing the edges to hang over.  In an electric mixer fitted with a paddle attachment cream butter and sugar.  Add flour and salt.  Pat down into the prepared 9×13 pan and bake for 15-20 minutes.  Pull the crust out and while hot sprinkle half the chocolate chips and then the coconut.  Sprinkle the remaining chocolate chips and drizzle the sweetened milk over the top.  Bake for another 30 minutes.  Let cool and then remove using the over hung edges of the parchment paper as a sling to pull the bars out of the pan.  Cut into bars and serve.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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