I want to thank each and every one of you for the kind words over the past week. I’m happy to tell you guys that the Waldo Canyon Fire is 55% contained (!!) which is absolutely insane! I don’t think anyone expected this much progress so quickly.
It was a crazy scary week and even though we were a relatively safe distance from the fire, our bags were packed and by the door. I took the below photo minutes before they announced that the fire had done exactly what we all hoped it wouldn’t do: it “exploded” and made it’s way into a neighborhood. It was the most horrifying thing I’ve ever seen. They had to evacuate 26,000 people in a matter of minutes. Horses were being let loose because their owners had no other option. It was awful to watch on television and I can’t even imagine being one of those people who watched fire going up their street as they drove away.
It’s also been truly amazing to see this community work together. The news would say “Firefighters need socks!” and within minutes the #waldocanyonfire stream on Twitter would be filled with photos of cleared out store shelves. If you are looking to donate, check out HelpColoradoNow.org. And Erin will be doing a bake sale for the High Park Fire starting on Sunday – I’ll be sure to remind you because I know you want to bid.
So about these bars.
This is the second time in the past few months that I’m going to tell you something is pretty much German chocolate cake frosting spread onto a crust and baked. (First time here!) And just like that time, I decided to make these based solely on the recipe name and then was all WTF once I got halfway through the recipe. I really don’t know why I do this to myself.
ButÂ the bars are awesome so I guess that’s all that matters! Like I said, it’s like the pecan frosting you put on German chocolate cake but with chocolate chips included and then that’s baked on a shortbread-ish crust. They were so easy to throw together and they’re pretty much foolproof if you’re looking for something easy to maybe take to a 4th of July BBQ.
One year ago: Pina Colada Fruit Salad
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 ounces 1½ sticks unsalted butter, softened
- ½ cup sugar
- 1 cup brown sugar firmly packed
- 4 eggs
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 1/3 cups sweetened shredded coconut
- 2 cups pecans coarsely chopped
- 12 ounces bittersweet chocolate coarsely chopped
Preheat oven to 350F. Line a 9—13-inch baking pan with parchment paper or aluminum foil.
Sift together the flour, baking power, and salt; set aside.
Cream the butter and sugar together in a mixer with the paddle attachment on medium until light and fluffy, 2 to 3 minutes.
On the lowest speed, beat in the flour, scraping down the bowl as necessary. Mix only until the flour is incorporated and the dough is smooth.
Put the dough into the prepared pan and press it to all the sides. Bake until it is puffed and just beginning to brown, about 15 minutes. Let cool on a wire rack while you make the topping.
Place brown sugar in a mixing bowl. Start whisking in the eggs, one at a time, until smooth. Whisk in the sugar and vanilla; then fol in the coconut, pecans, an chocolate.
Spread the topping evenly over the crust.
Bake until the filling is set and brown, 20 to 25 minutes.
Cool the pan on a wire rack. Use the parchment to lift out of the pan an cut into squares.