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Coconut, chocolate chunks, Diced Dried Plums, and almonds make this bar cookie taste like indulgent trail mix. Toasting the coconut and almonds before mixing the batter deepens the flavor of the cookie, giving it a light, caramelized flavor. Each square contains approximately the equivalent of one dried plum per square.
Yield: Makes 16 (2.5-cm / 1-inch) squares
30 g / 1/4 cup slivered almonds
35 g / 1/3 cup plus 1 tablespoon finely shredded unsweetened coconut
135 g / 1 cup Diced Dried Plums
90 g / 3/4 cup whole-wheat pastry flour or all-purpose flour
45 g / 1/2 cup old-fashioned oats
65 g / 1/3 cup sugar
4 g / 1 teaspoon salt
2 g / 1/2 teaspoon baking powder
1 g / 1/4 teaspoon baking soda
80 g / 1/2 cup bittersweet chocolate chunks
85 g / 3 ounces butter, melted
Preheat the oven to 350F. Oil a 20-cm / 8-inch baking dish and line the base with parchment paper.
Spread the almonds on a baking sheet and bake until lightly toasted, about 8 minutes. Cool. On the same baking sheet, spread out the coconut and bake until lightly golden brown, about 4 minutes.
Pour lukewarm water over the dried plums to cover and soak for 5 minutes. Drain well.
In a large bowl, mix together the flour, oats, sugar, salt, baking powder, and baking soda. Stir in the almonds and coconut. Stir in the butter until a batter forms, then stir in the plums and chocolate until evenly incorporated. Press the batter into the prepared pan.
Bake until the top is lightly browned, about 25 minutes. Cool in the pan for 20 minutes. Unmold and cool completely. Once cool, cut into 16 squares.