Merry Christmas Eve!
Each year this day is the same for me. I bake all day long while listening to holiday music, then I go to my mom’s for her Christmas Eve open house. I get to see my favorite little kids open presents, and then I go home and stay up until 2 a.m. wrapping more gifts. I always put off wrapping until the last minute. Procrasti-wrapping. It’s totally a thing!
Maybe you’ve got your wrapping in order, and instead are a procrasti-baker (also a thing!). If so, you may appreciate this recipe. It’s simple and delicious – chocolaty and chewy! It has a buttercream topping that can be made festive with holiday confetti sprinkles.
The base of this recipe is made with graham cracker crumbs, brown sugar, a little cocoa powder, sweetened flake coconut and butter. You mix all of that up and press it in a pan. See? So easy!
The buttercream is pretty much your basic confectioners’ frosting, but it goes so well with these bars. Together with the chocolate cookie bar, it tastes like a coconut Oreo!
Chill the pan in the refrigerator until firm. This makes for the neatest slices when cut with a large chef’s knife. I enjoyed these straight from the refrigerator, but they were even better when they came to room temperature!
Thanks so much to everyone who has visited during these 24 days of advent goodies. Boy, it went by quick! Love and love and love to you this Christmas and in the New Year!!!
Want more giftable goodies?
Last year’s twenty-fourth day advent recipe was
No-Bake Chocolate Coconut Bars
- 1 3/4 cups 155g graham cracker crumbs
- 1 cup 75g sweetened flake coconut
- 1/4 cup 30g dark cocoa
- 1/4 cup 60g brown sugar, packed
- 1/2 cup 120 ml unsalted butter, melted
- 2 tablespoons water
- 2 cups 250g powdered sugar
- 1/2 cup 113g unsalted butter
- 1/2 teaspoon vanilla extract
- Cheerful holiday confetti sprinkles and nonpareils
- Line an 8×8-inch baking dish with foil.
- Mix cracker crumbs, coconut, cocoa and brown sugar in a large bowl. Add melted butter and stir to combine. Press mixture evenly into the prepared pan. Chill.
- To make the frosting, whip the powdered sugar and butter in a large bowl together with an electric mixer until combined. Add milk or cream to thin if needed. Add extract and beat on high speed until light and fluffy. Spread the frosting on top of the chilled bars. Immediately sprinkle on the confetti and nonpareils. Chill until ready to serve.
- Remove the bars from the pan by lifting it out by the foil. Peel away the foil and cut into squares. Serve chilled or at room temperature.