Difficulty: Easy - for beginners
Dietary guidance: v
1 cup (250 mL) sliced almonds
1 bag (14 oz/400 g) sweetened flaked coconut, divided
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) packed light brown sugar, divided
1 tsp (5 mL) baking soda
3/4 cup (175 mL) butter (1 1/2 sticks), melted
1 small pkg (9 oz/250 g) devil's food cake mix
1/3 cup (75 mL) water
1 1/4 cups (300 mL) semi-sweet chocolate morsels, divided
Toasted sliced almonds for garnish (optional)
1. Preheat oven to 400°F (200°C). Finely chop almonds using Food Chopper. Combine almonds, 1 cup (250 mL) of the coconut, flour, 1/2 cup (125 mL) of the brown sugar and baking soda in Classic Batter Bowl; mix well. Add butter; mix until crumbly. Press crumb mixture evenly onto bottom of Large Bar Pan. Bake 8â€“10 minutes or until light golden brown. Remove pan from oven to Stackable Cooling Rack.
2. Meanwhile, in clean batter bowl, combine cake mix, remaining 1/4 cup (50 mL) brown sugar, egg and water; whisk 1 minute or until smooth with Stainless Whisk. Pour batter over hot crust; carefully spread to edges using back of Small Mix â€˜N Scraper®. Sprinkle batter evenly with 1/2 cup (125 mL) of the chocolate morsels and remaining coconut. Bake 10â€“12 minutes or until coconut is toasted.
3. Place remaining 3/4 cup (175 mL) chocolate morsels in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Twist top of bag; trim corner. Drizzle chocolate over toasted coconut topping. Garnish with toasted sliced almonds, if desired. Cut into 24 bars using Utility Knife; serve warm or at room temperature.
Yield: 24 bars
Nutrients per serving: (1 bar): Calories 280, Total Fat 17 g, Saturated Fat 11 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 32 g, Fiber 2 g, Protein 4 g
Cook's Tip: To toast almonds for garnish, place ¼ cup (50 mL) sliced almonds in (8-in./20-cm) Sauté Pan. Heat over medium heat 5â€“7 minutes or until toasted, stirring occasionally.