On this past Saturday, the Southwest Community Center was holding a bake sale in association with No Kid Hungry to help end child hunger in the United States.

According to their website, 1 out of 5 kids in the US are struggling with hunger. That’s approximately 16 million kids. Just in the US! Since I don’t have much extra money to donate, we decided to bake something for this fundraiser cus it’s the least we can do.

Dan suggested I make the coconut chocolate bars from Martha Stewart. I had made them before but I didn’t like the big chunks of chocolate chips, plus I felt like they were missing something.

So, I decided to add Heath bar bits and butterscotch chips, and chop them up so that once the bars cooled each bite was pretty consistent in taste (not one bite with a huge chocolate chip and another with a huge butterscotch chip). After letting them set overnight they were so yummy! Best of all, they were easy to make too.

There are many different ways that you can help out too – just click the link at the beginning of this post for more info.

Everything Bars

Ingredients:
3 cups finely ground graham crackers
1/4 cup sugar
3/4 cup unsalted butter, melted
1 cup walnut pieces
3/4 cup Heath Bar bits
1/4 cup chocolate chips
1/2 cup butterscotch chips
1 can (14oz) sweetened condensed milk
1 1/2 cups shredded sweetened coconut

Directions:
1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

3. Chop up walnuts, Heath Bar bits, chocolate chips, and butterscotch chips. Sprinkle cooled crust evenly with the nuts, Heath Bar, chocolate, and butterscotch bits. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.

4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

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