Brazil Nut Triple Layer Bars Recipe
Ingredients
| 1/4 cup soft butter or margarine | ||
| Salt | 1/2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| 3/4 cup brown sugar, packed | ||
| 1 cup finely-chopped Brazil nuts | ||
| Flaked coconut | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 2 Tablespoon | |
| Orange Cookie Frosting | ||
| Coarsely-chopped Brazil nuts | ||
Directions
1. Start heating oven to 375°F.
2. With wooden spoon, thoroughly blend butter with 1/4 teaspoon salt and 1 cup flour. With spatula, press mixture evenly into greased 9-by-9-by-2-inch baking pan.
3. Bake 15 minutes.
4. Meanwhile, into eggs, blend brown sugar, finely chopped nuts, 1/4 teaspoon salt, coconut, vanilla, and 2 tablespoons flour. Spread evenly over baked layer.
5. Bake 15 minutes.
6. Cool in pan; then frost with Orange Cookie Frosting; sprinkle with coarsely chopped nuts. Cut into 24 bars or diamonds.
Orange cookie frosting: With mixer at medium speed (or with spoon), thoroughly mix 1/4 cup soft butter or margarine with dash salt and 1/2 cup sifted confectioners' sugar until light and fluffy. Add 1 1/4 cups sifted confectioners' sugar alternately with about 1 tablespoon orange juice, beating until very smooth and of spreading consistency; beat in 1/2 teaspoon grated orange peel.
2. With wooden spoon, thoroughly blend butter with 1/4 teaspoon salt and 1 cup flour. With spatula, press mixture evenly into greased 9-by-9-by-2-inch baking pan.
3. Bake 15 minutes.
4. Meanwhile, into eggs, blend brown sugar, finely chopped nuts, 1/4 teaspoon salt, coconut, vanilla, and 2 tablespoons flour. Spread evenly over baked layer.
5. Bake 15 minutes.
6. Cool in pan; then frost with Orange Cookie Frosting; sprinkle with coarsely chopped nuts. Cut into 24 bars or diamonds.
Orange cookie frosting: With mixer at medium speed (or with spoon), thoroughly mix 1/4 cup soft butter or margarine with dash salt and 1/2 cup sifted confectioners' sugar until light and fluffy. Add 1 1/4 cups sifted confectioners' sugar alternately with about 1 tablespoon orange juice, beating until very smooth and of spreading consistency; beat in 1/2 teaspoon grated orange peel.
Chef
