Every once in a while I get inspired and come up with a recipe. The inspiration for this one came while looking at all the odds-and-ends of half-empty bags of chocolate and confections that reside in the bin in our pantry creatively labeled “chocolate.” Specifically, the nearly eight ounces of crumbled Lindt white chocolate white coconut bits I had from making curls for at least three different cakes. What to do? What to do?
Here is what I did. And here is where you come in. I think I’ve got a decent little recipe but sadly, it lacks a name. So, I’ve got a little contest for you. A batch of these beauties (or if you don’t like coconut and or peanut butter and or butterscotch, a batch of these or these or maybe these) to anyone who can come up with a name. You’ve got until noon, PST on July 6th. Just leave your suggestion in the form of a comment (Facebook doesn’t count, entries need to be displayed below) and I’ll take care of the rest.
So, here is your inspiration.
And the secret ingredient if you are so inclined. If not, eh, don’t worry about it.
Four of these.
Mixed into this.
Combined into this.
Resulting in this. For those of you who didn’t taste these the first or second time around, we’ve got a base of white chocolate blondie with butterscotch pieces, ground coconut and a peanut butter frosting. They are dense, moist and even with the frosting will travel well; perfect for summer picnics and whatnot. The first time I experimented with the recipe, I used the leftover Lindt chocolate. I’ve also done it with white chocolate chips. Both work well though if you are using the Lindt with coconut, omit the added ground coconut (well, unless you really, really like coconut in which case, knock yourself out).
Title to be filled in later
- 12 TBS (1 1/2 sticks) unsalted butter
- 10 ounces white chocolate chopped or chips
- 2 C golden brown sugar, packed
- 3/4 tsp kosher salt
- 4 eggs, room temp
- 2 C flour
- 2/3-3/4 C ground coconut flakes (or use shredded…your choice)
- 6 ounces butterscotch chips
- Pinch of nutmeg if you have it
- 1/3 C smooth peanut butter
- 2 C confectioner’s sugar
- 3-6 TBS hot water
- Preheat oven to 350 degrees. Line a 9X13″ pan with parchment and then butter or oil entire pan.
- Melt butter in saucepan on low heat over stove. Once butter is melted, add-in white chocolate, remove from heat and let sit for two minutes. Gently stir or whisk until chocolate is combined with butter.
- In a separate bowl, add salt to brown sugar. Whisk-in eggs one-at-a-time.
- Using a microplane or rapser, grate-in a pinch of nutmeg (maybe 4-5 passes on the plane).
- Give white chocolate mixture one more good whisk (it will try to separate), then whisk into sugar mixture. Gently fold-in flour until just combined. Fold-in butter scotch chips and coconut.
- Pour batter into prepared pan and bake until the top is a golden brown (about 40-45 minutes) and when a tester once inserted and removed comes out with crumbs.
- Let bars cool completely in pan. Working a table knife around the edges to loosen the cake, carefully flip the entire thing out onto a pan and then flip is again onto a wire rack.
- To frost, melt peanut butter. In a separate cup, heat water. Using a hand-mixer or by hand, add melted peanut butter to confectioner’s sugar and then slowly add-in hot water until desired consistency is reached.
- Spread onto cake and allow to set up. Cut as desired. Will keep well in an air-tight container.