1. For the batter: Preheat oven to 350 degrees. Melt chocolate and butter in a double boiler (or in a medium metal bowl placed over a small pot of simmering water), stirring frequently. Once melted and slightly cooled, sift in cocoa. Set aside. In a large mixing bowl, combine eggs, sugar and vanilla. Mix on medium until combined, about 2 minutes. Fold in sifted flour and salt. Fold in chocolate mixture. Add beer and mix on medium another 2 to 3 minutes.

  2. For the filling: In a large bowl, combine oats, coconut, sugar, cinnamon and walnuts. Massage in butter and beer until mixture is wet and sticking together.

  3. To bake: Grease a 9-by-13-inch baking dish. Spread half the batter across the bottom. Sprinkle filling across the batter. Top with remaining batter. Bake for 20 to 23 minutes, or until a toothpick poked in the center comes out slightly clean.

  4. For the beer glaze: While stirring, slowly add beer to powdered sugar until it creates a thick glaze. Pour or drizzle in a cross-hatch pattern across top of cooled bars.

  5. To serve: Cut into 2- to 3-inch squares and garnish with crumbled bacon, if desired. Enjoy!

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