I can’t even begin to tell you how yummy these dessert bars are. I guess you’ll just have to make them and see for yourself 😉

Check out what my pals over at No Empty Chairs had to say about this recipe:

How about a creamy coconut cream pie filling on a shortbread crust with the thinnest layer of chocolate ganache squeezed in, then topped with whipped cream and toasted coconut?!  And since they are so addicting, make them in a 9×13” pan so there are plenty of leftovers for the next day.

Yep, I think I’ll be making this wonderful dessert for the holiday season. All too often pumpkin desserts steal the show, especially on Thanksgiving. it’s about time we give other desserts a bit of spotlight, don’t you think? These coconut cream pie bars are the perfect little starlet to walk down the red carpet of desserts.

Ingredients

Crust:
1 ½ cups Gold Medal all-purpose flour
6 tablespoons Domino powdered sugar
¾ cup (1 ½ sticks) Kerrygold salted butter, cut into pieces

Ganache:
1/4 cup heavy cream
3/4 cup Toll House chocolate chips (bittersweet or semisweet)

Coconut Cream Filling:
1 ½ cups granulated sugar
2/3 cup Argo cornstarch
½ teaspoon Morton salt
3 cups (2 cans) coconut milk
2 cups half-and-half
1 cup heavy cream
4 eggs, beaten
½ teaspoon coconut extract
½ teaspoon vanilla extract
1 ½ cup sweetened, flaked coconut, toasted*

Whipped Cream Topping:
2 cups heavy whipping cream
3 tablespoons powdered sugar
¼ cup coconut, toasted*

Instructions:

Preheat oven to 350°F. Spray a 9×13-inch baking dish with baking Pam (the kind with flour).

Crust: Combine the flour and powdered sugar; cut in the butter using a pastry blender, two knives or a food processor. Press the mixture into the prepared baking dish. Bake for 14-18 minutes until the crust is light brown. Cool crust on a wire rack for 10 minutes.

Ganache: Place the chocolate chips in a small bowl. Heat ¼ cup cream in a Pyrex measuring cup in the microwave for 45 seconds, or until simmering. Pour the cream over the chocolate and let the mixture stand for 1-2 minutes, then stir until smooth. If chips do not completely melt, microwave for 20 seconds and stir again. Pour the chocolate over the bottom of the crust and smooth to the edges. Place pan in the fridge to chill until crust is cooled completely and ganache has hardened.

Filling: Use a whisk to mix sugar, cornstarch, and salt in a large saucepan. Mix in coconut milk, half-and-half, cream, and beaten eggs. Over medium heat, bring the mixture to a boil, whisking constantly until it is very thick. If the mixtures have lumps, you can strain it through a fine-mesh sieve. (If you whisk diligently while cooking, you will not need to strain the pudding). Remove from heat and stir in the coconut and vanilla extracts and toasted coconut. Pour the filling over the chilled ganache and refrigerate the bars until they are set about 4 hours.

Topping: With a mixer, whip the heavy cream and powdered sugar until soft peaks form. Spread the cream over the chilled bars; sprinkle with toasted coconut. Chill until ready to serve.

Makes 24 bars

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Quick Tip: Add an extra drizzle of chocolate to the tops of these bars for a sweet garnishment.

Big thanks to No Empty Chairs for this delicious recipe!