This is one of the “bars in jars” recipes so popular a few years ago, and every so often during the holidays I resurrect it because it makes such a nice handmade gift, with WOW factor. The layered ingredients vary by color and texture and remind me of Native American sand painting and Arizona. Get an assembly line going and make several at a time measuring flour-flour-flour, salt-salt-salt and so on. If you have no need to make the recipe as a gift, make it just for the brownies - they are remarkable. The double chocolate brownie is dark, rich and flavorful. Coconut might put some people off in a brownie but you’ll be surprised how good it goes over, and if eliminated you’ll lose that white “sand” layer between the cocoa and chocolate chips.
- INGREDIENTS FOR SAND ART JAR:
- 1 1/8 cups all-purpose flour
- Â½ teaspoon salt
- Â½ teaspoon baking soda
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 1/3 cup cocoa
- Â½ cup coconut
- Â½ cup chocolate chips
- Â½ cup chopped nuts
- INGREDIENTS TO MAKE BROWNIES:
- 3 eggs
- 2/3 cup cooking oil
- 1 teaspoon vanilla
- DIRECTIONS FOR SAND ART BARS JAR:
- Layer ingredients into a quart canning jar in the order listed, starting with the flour.
- Apply lid. Add a decorative cloth âcapâ and tie with ribbon or raffia.
- Attach these instructions: âSand Art Bars: Preheat oven to 350 degrees. Spray a 9â x 13â baking pan with vegetable oil. In large mixing bowl beat together 3 eggs, 2/3 cup cooking oil, and 1 teaspoon vanilla. Add contents of Sand Art Bars jar and stir together just until well blended. Spread in prepared pan and bake 25-30 minutes. Yield: 18 bars.â
- SEVERAL TIPS:
- I like the regular mouth jars rather than wide neck for this; donât sub smaller volume jars or ingredient amounts wonât come out precisely.
- Using a canning funnel helps when you start out.
- Go ahead and cheat ~ tip the jar a little initially to get the first layers purposely uneven.
- Donât shake or rap the jar to settle ingredients â the only exception I make is to very lightly tamp the brown sugar layer with back of an ice cream scoop.
- If measured correctly the ingredients will go right to the neck of the jar and be ready for a lid.
- Tying a ribbon on alone can be tricky cause you try not to tip the jar and disturb the layers. I use a rubber band to hold cloth cap on first, then tie a ribbon over that and snip the rubber band free.
- If you mess a jar up, just shake the mixture into a zipper bag, label and store for your own future use.
|Amount Per Serving||%DV|
|Serving Size 50g|
|Recipe makes 18 servings|
|Calories from Fat 112||49%|
|Total Fat 12.76g||16%|
|Saturated Fat 2.31g||9%|
|Trans Fat 0.21g|
|Total Carbs 26.25g||7%|
|Dietary Fiber 1.1g||4%|