These are soooo good!
I blind taste tested them on 30 people.
No one could guess the "secret" ingredient - mashed potatoes.
The bars did disappear really fast though. They were popular!
Some of my testers' comments, "Tastes like an Almond Joy." "Mmmm, that's good." "Do you have anymore?"
4 cups powdered sugar
4 cups coconut
3/4 cup mashed potato (no butter/milk/salt added - just plain)
1 1/2 tsp vanilla extract
1/2 tsp salt
1 Tbs. lime juice
1/4 tsp. ginger
Boil 2 med. peeled potatoes until tender. Reserve potato cooking liquid for stock*. Return drained potatoes to burner;mash potatoes and add lime juice and ginger. Measure out 3/4 cup mashed potatoes**.
In a mixer combine 3/4 cup mashed potatoes and other remaining ingredients.
Mix until completely combined.
Line a 10 in square baking pan with tin foil; grease tin foil.
Press coconut/potato mixture into the bottom of the baking pan.
Freeze for 20 mins. or refrigerate overnight.
Top with chocolate layer - recipe below.
*Potato water makes a wonderful addition to soups and stocks. I will be posting a soup recipe tomorrow that uses this reserved potato water.
**After taking out the 3/4 cup mashed potato, do you have extra leftover mashed potatoes?
Yum! You now have lime-ginger mashed potatoes. Add a pat of butter and eat!
1 12 oz bag of milk chocolate chips
2 Tbs cream
2 Tbs corn syrup
Using the microwave, melt chocolate chips, cream and corn syrup in a glass bowl. Stir every 15 seconds. Remove from microwave when smooth.
Spread over coconut layer and refrigerate for 1 hour.
Remove and cut.
The potatoes are a starch and they bind with the coconut and sugar without making the bars floury, heavy, gummy or overwhelming the coconut flavor.
Instead they are light, not-too-sweet and coconutty.