Receta No-Bake Coconut Date Bars with Browned Butter Blaze

by Sandra

These No-Bake Coconut Date Cracker Bars with Browned Butter Glaze are great for those who don’t want to turn the oven on when the temps are high. I know warm weather generally dictates lighter fare including desserts. However, the calendar doesn’t rule my palate. While waiting for my new oven to be delivered and installed I played around with a few no-bake recipes to tide me over. I found the recipes and BHG. Never again will I think that a no-bake recipe is a no-brainer. Admittedly, during my first try, I skimmed through the recipe and I got skimmed through results. For the second batch, I’d learned my lesson and almost committed the recipe to memory. No-bake didn’t mean that some cooking wasn’t required. The filling of these decadent bars is coconut, walnuts, chopped dates, eggs, brown sugar, whipping cream, butter, and salt. The ingredients were combined and cooked over medium-high heat until thick and a deep shade of brown or eight minutes, whichever came first. Once that was done the vanilla and rum were added. The mixture is thick and piping hot so no finger swipe to taste. Even with a spoon, let it cool a bit. Searing your taste buds is no fun. These yummy bars are topped with an out of this world glaze and sprinkled with more chopped walnuts. No-Bake Coconut Date Cracker Bars with Browned Butter Glaze are meant to be shared. I’d also recommend cutting the bars smaller and plan on a few extra minutes on the bike. Just sayin. Print No-Bake Coconut Date Bars with Browned Butter Blaze Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time:  Total time:  Serves: 24   No Bake Coconut Date Cracker Bars with Browned Butter Glaze are meant to be shared. I’d also recommend cutting the bars smaller and plan on a few extra minutes on the bike. Ingredients 36 rich rectangular crackers ¾ cup packed brown sugar ½ cup whipping cream ⅓ cup butter 2 egg yolks ½ tsp salt 1 cup flaked coconut 1 cup chopped pitted dates ¾ cup walnuts 1 TBS dark rum 1 tsp vanilla ¼ cup butter 1 cup powdered sugar 1 TBS milk ⅛ tsp salt ⅓ cup chopped walnuts Instructions Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan, then lightly butter the foil. Arrange half of the crackers in a single layer that completely covers the bottom of the prepared pan, cutting some to fit, if necessary. Set aside. For filling, in a medium saucepan combine brown sugar, cream, the ⅓ cup butter, the egg yolks, and ½ teaspoon salt. Cook over medium heat until butter melts, stirring constantly. Stir in coconut, dates, and the ¾ cup pecans. Cook for 8 minutes or until mixture is glossy and has turned a rich shade of brown, stirring constantly. Remove from heat. Stir in the rum and vanilla. Pour filling over the cracker layer in the prepared pan, spreading gently to cover the crackers completely. Arrange the remaining crackers over the filling, pressing them lightly into the filling. Set aside. For the glaze, in a small saucepan melt the ¼ cup butter over medium heat. Cook until butter is light brown. Transfer to a small bowl. Whisk in the powdered sugar, milk, and the ⅛ teaspoon salt until smooth, adding additional milk as necessary to make a spreadable glaze. Pour the glaze over the cracker layer, spreading evenly. Sprinkle with the ⅓ cup pecans. Cover and chill about 2 hours or until set. Use foil to lift uncut bars out of the pan. Transfer to a cutting board. Using a serrated knife, cut into bars. Notes These bars should chill for two hours before cutting. Wordpress Recipe Plugin by EasyRecipe 3.5.3239   I’m sharing at the following parties. Please drop by and show them a little love. Happiness is Homemade Wonderful Wednesday Inspire Me Tuesday The Dedicated House Wow Us Wednesday’s Tablescape Thursday’s Katherine’s Corner DIY by Design The Scoop Stay in touch with Sweet Sensations on Facebook, Twitter, Pinterest, Google+,and Instagram for all of the latest updates. Share this:ShareEmailTweetPrintLike this:Like Loading... Related