Thursday, May 19, 2005

Carnival of Recipes #40

Coconut-Carob Bars (a.k.a. Lib Bars)

...Yes, you will have to brave the local health food store to procure the ingredients for these.
The parking lot of the Whole Foods© yesterday morning had 6 Kerry/Edwards bumper stickers, 1 "More Trees, Less Bush", 1 "Let's Not Elect Him In 2004 EITHER", and 1 "Like Father, Like Son: One Term and Then You're Done". Inside the store, there were about 10 faux Indian print ankle length skirts replete with wool socks and Muppet-toed Birkenstocks with an obvious customer aversion to Gillette... Here, you can get a picture of how out of place I am in these stores... now you know why I call them Lib Bars... Enough with my tangent...

What You Need:

1/2 Stick of Butter
Bag of Carob Chips
1 Can Eaglebrand Sweetened Condensed Milk
1 bag Shredded Coconut
1/2 lb. sunflower seeds
Graham Cracker Crumbs (if you can find them just crush Graham crackers into powder)

What You Do:
Preheat oven to 325°.
Coat the bottom of a glass lasagna pan with butter (very, very generously)
Cover the bottom with the Graham Cracker crumbs (approx. 1/8")
Cover Crumbs generously with Carob Chips
Pour the can of Sweetened Condensed Milk evenly over crumbs and carob
Cover with shredded coconut and sunflower seeds
Sprinkle a few carob chips on top for aesthetics
Bake for 20 minutes @ 325° (DO NOT cook longer -even if you think they don't look done!)
*Let cool for at least 15 minutes before cutting into individual bars*


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