• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This African Cooks

And you should too!

  • About
  • Recipes
  • Contact

Bounty bar blondie with crunchy toffee topping

January 29, 2018 By Erica N Leave a Comment

It’s sunday evening and I’m sitting here after cooking a serious amount of food, donuts, and trying to keep up with my two year old, I have about 4 recipes typed and ready to go.  THey have been in here over the last few weeks, sometimes I get writer’s block, I mean I know I am not a real writer.   This software I’m using requires you to have so many words to go with your post.  So the only thing that has been keeping these posts from being posted is what to write, now I can always write about how my day is going, but some days there just isn’t much to tell.  Nor am I sure that anyone even reads this stuff haha.  Unless people want to hear me rant on, I havent been on any exciting trips, nothing crazy has happened this week, well usually work can get crazy but I can’t really talk about that haha.  So I have been doing a ton of baking, trying to come up with new recipes, trying different flavors.  Now I am a novice baker, but if you ever notice in my ingredients you will notice that I use a lot of coconut oil/milk in some of my baked goods, as you will notice in this Bounty bar blondie with toffee.
IMG_1229

 

When I was little I remember eating fresh coconuts, I remember the soft coconut meat and thirst quenching coconut water, because of that I have always loved coconuts.  I know a lot of people who are not actual fans of coconuts, but I think it’s because most people here  have only had dry coconut flakes, or the old coconut which is also quiet dry.  I think this recipe will appeal to even the coconut nay sayers.  This recipe reminds me of a bounty bar, I actually have a bounty bar skillet cookie on here.  Bounty bars in Europe are called Mounds bars here.  This recipe combines my love of coconuts, pecans and toffee into one cohesive and delish dessert or snack, it’s ready to be baked in a short amount of time.  It’s moist with a crunchy toffee topping ready to be enjoyed warm with a scoop of vanilla ice cream.  Go ahead and try it, and also comment.

 

 

IMG_1253

Print Recipe
Bounty bar blondie with crunchie toffee topping
Prep Time 15 min
Cook Time 35 min
Servings
pieces
Ingredients
  • 1 cup all purpose flour
  • 3/4 cup light brown sugar
  • 3/4 cup coconut flakes
  • 3/4 cup condensed milk
  • 3/4 cup melted coconut oil
  • 1 whole egg
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp dried orange peel
  • 1/2 cup chopped pecans
  • 1/2 cup toffee pieces like heath's bits o'brickle toffee bites
Prep Time 15 min
Cook Time 35 min
Servings
pieces
Ingredients
  • 1 cup all purpose flour
  • 3/4 cup light brown sugar
  • 3/4 cup coconut flakes
  • 3/4 cup condensed milk
  • 3/4 cup melted coconut oil
  • 1 whole egg
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp dried orange peel
  • 1/2 cup chopped pecans
  • 1/2 cup toffee pieces like heath's bits o'brickle toffee bites
Instructions
  1. Start by having everything ready to go. Preheat oven to 350.
  2. In a small bowl mix together coconut flakes and condensed milk and set aside.
  3. In a mixer with a paddle attachment add sugar and egg together and mix about 2 minutes, until smooth. Then add flour, salt, baking soda, vanilla, ginger, and orange peel. Mix until dough comes together, then add coconut oil.
  4. Mix everything for about 3 minutes, make sure it is well combine and smooth, you want the coconut oil to be well mixed.
  5. Next fold in pecan, and coconut flake mixture.
  6. line a 7x11 inch pan with parchment. Pour the batter into a pan, spread evenly , and cover top with toffee. Bake 35 minutes.
  7. Remove from oven when ready, let cool for 15 minutes, using a knife cut into 8 pieces. Enjoy with a scoop of vanilla ice cream.
Share this Recipe

Related

Filed Under: Dessert, Recipe, snack

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Here by way of Ghana, Holland, USA...OB Nurse by day, moonlighting as a homecook by night. Welcome to my blog and thanks for your support. Click below to learn more about me!


Follow me on Instagram!

Learn More About Me...

Recent Posts

  • How to make Korean Gochugaru Salmon Whole30/Paleo
  • How to make stuffed cheese pizza rolls
  • how to make Air Fryer Crispy Korean Gochugaru Chicken Wings Whole30/Paleo/glutenfree
  • Grilled pineapple and shrimp thai red curry spaghetti squash noodles whole30/paleo
  • Dry-Aged Beef Mongolian Steak Bites Whole30/Paleo

Recent Comments

  • Erica N on Sourdough Flatbread Pizza
  • Erica N on Whole30/Paleo Salmon Piccata with With Creamy Pureed Sweet Potatoes
  • Erica N on Whole 30/Paleo pressure cooked asian style duck with pinapple kimchi cauliflower fried rice
  • Erica N on Sourdough Flatbread Pizza
  • Erica N on Bofrot (Ghanian Donuts)

Archives

  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • January 2020
  • August 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • May 2018
  • April 2018
  • March 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • May 2017
  • April 2017
  • March 2017
  • November 2016
  • October 2016
  • September 2016
  • August 2016

Categories

  • Bread
  • Breakfast
  • Brunch
  • Dessert
  • Dinner
  • Lunch
  • Paleo
  • pizza
  • Recipe
  • snack
  • Whole 30

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Footer

About Me


Follow me on Instagram!

Learn More About Me…

Copyright © 2021 · THIS AFRICAN COOKS · ALL RIGHTS RESERVED