Accidentally Delicious

In an effort to silence the call of our many sugary Easter treats, I chopped up a chocolate bunny a few weeks back.  I threw together a quick batch of cookie bars and used the chopped up rabbit in lieu of chocolate chips.  And because I can't ever seem to follow a recipe verbatim, I made some other changes to the basic recipe.  I used coconut oil instead of butter, lowered the sugar and added whole wheat flour.

And the results were surprisingly delicious!  (I say surprising because not all of my recipe alterations are successful).  The result was a cookie bar with just the right amount of sweetness and a hint of very complementary coconut flavor.  Think almond-joy cookie.  Yum!

If you're looking for a way to use up that leftover chocolate Easter bunny, try out my modified recipe below. 

Chocolate coconut cookie bars

1/3 cup white sugar
1/3 cup brown sugar
1/2 cup butter
1/2 cup coconut oil
1 egg
1 cup whole wheat flour
1 1/4 cup white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped up chocolate bunny pieces, m-n-m's or chocolate chips

Heat oven to 375 F. Mix sugars, butter, oil and egg in large bowl.  Stir in flours, baking soda and salt (dough will be stiff).  Stir in chocolate pieces.

Press dough in ungreased rectangular 13 x 9 pan.  Bake 15-20 minutes or until golden brown. The coconut oil tends to make these a bit crispier than a regular cookie bar so if I suggest undercooking a little. Cool.  Makes 15-20 bars (depending on how big you slice).

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Enjoy the coconut chocolatey lower-sugar goodness!