I made some pecan-coconut bars from a Maida Heatter recipe. I would like to do a chocolate drizzle on top. I followed a different Maida Heatter recipe for a chocolate glaze, cutting it in half so 1 oz each of semi-sweet and unsweetened chocolate, about 1/2 teaspoon honey, one oz of melted coconut spread and coconut oil. I'm cooling it over ice water now. I want to put it in a ziploc and snip off the end and "pipe" it to make a decorative drizzle, not a solid frosting. Will it set up? Should I chill the bars first?? I just realized the coconut will likely make it softer than the butter originally called for.
The Sweet 16 celebration that brought them together.
Why Martha Stewart and Bobby Flay are Crafting Colorful Candy Mosaics
An Underdog We're Rooting For
Meet the Bear Hug of Towels
Our Favorite Food-Related Halloween Costumes
Stylish Kitchen Floor Mats
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)