January 8, 2010

Dream a Little Dream Bar

This recipe for Dream Bars is care of my wonderful Nana, who I am sure pick-pocketed it from someone else, but for the sake of legacy and honor, we will just go ahead and give her full credit.

The brookies (brownie cookies) make the most of baking’s basic ingredients and the extra flare of sugar-soaked coconut will transport your taste buds to a magical, tropical island in the dead of winter.  They are perfectly chewy and hold up well when given a deep dunk in a glass of coconut milk.  You will use one bowl, one pan, and only 40 minutes of your precious time.  So bake up a batch this weekend and make sure to grab a few for yourself before sharing with others.  See you all on Monday.

Chow on.


  • 1 cup of flour
  • 1/2 cup of brown sugar, loosely packed
  • 1/2 cup of unsalted butter (o mg of sodium)

  • 1 cup of brown sugar
  • 2 eggs (70mg of sodium per egg), beaten
  • 2 teaspoons of vanilla
  • 2 tablespoons of flour
  • 1/2 teaspoons of sodium free baking powder
  • 1/2 cup of raw coconut (0 mg of sodium)
  • 1 cup of sugar water (1 cup water + 1 cup granulated sugar)

1. Heat oven to 350 degrees.
2. Heat  sugar water in oven or on stove.  Do not let it boil, a nice little bubble will tell you it is ready.
3. Pour warm sugar water over the raw coconut and let it soak for at least 30 minutes.
4. In a small bowl, crumble crust ingredients together and press into a greased 8″ X 8″ pan.
5. Bake for 15 minutes or until lightly brown and let cool
6. Mix the brown sugar, eggs, vanilla, flour, baking powder, and sugar-soaked coconut.  Pour over crust.
7. Throw the brookies back in the oven and bake for another 25 minutes.
8. Cool and sprinkle with powdered sugar

Julia Johnston October 14, 2013 at 8:16 am

Coconut Dream Bars (p 244 of your book)

Do you have a suggestion of how to make this recipe with Carob and with Cocoa?

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