After making the various baked goods my mother requested at Christmas time, there were small amounts of various ingredients leftover. Since the alternative was letting them sit around for another year until I came back, these were going to be used up. Give me chocolate chips, macadamia nuts, coconut, and powdered sugar, katakuriko, and a few standard items, I give you some rather decadent bar cookies.
As with the sweet potato bars, it's written for an odd sized pan but could easily be scaled up for a standard size. The katakuriko (potato starch) and powdered sugar result in a nicely textured shortbread that you could eat alone (if for some reason you were against the topping). You could probably substitute cornstarch for the potato starch, or maybe even rice flour, if that's what you've got.
Leftover Bar Cookies
Crust:
3/4 cup all-purpose flour
1/4 cup katakuriko (potato starch)
1/4 cup powdered sugar
1/8 tsp salt
1/2 cup unsalted butter, cold, cut into small cubes
1/4 cup chopped macadamia nuts or pecans (optional)
Topping:
1 large egg
1/2 cup sugar
1 Tablespoon flour
1 cup chocolate chips
1/4 cup flaked coconut
1/4 cup chopped macadamia nuts or pecans
Preheat oven to 350°. Grease a 10" x 6" pan.
Make crust: In a bowl, combine flour, katakuriko, powdered sugar, and salt. Cut in butter until mixture is sandy, with the largest butter chunks the size of peas. Mix in nuts. Press mixture in the bottom of the prepared pan. Dock (poke holes in) crust with a fork. Bake until very lightly golden at the edges, about 20 minutes. Remove from oven.
Make filling: While crust is baking, beat together egg and sugar. Stir in flour, followed by coconut, chocolate chips, and nuts. Spread over baked crust. Return to oven and continue baking 20 minutes longer. Allow to cool somewhat before cutting and serving.
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