While my most recent cupcakeadventure went quite smoothly, I did goof on one thing- way overestimating how much white chocolate whipped cream was needed. Don't get me wrong, I'm not complaining. It went perfectly well with fresh-picked strawberries (as I had at the time, but it would go well with any fruit), but that only got me so far.
Enter these white chocolate whipped cream-topped treats: Carrot cake meets portability meets white chocolate. Definitely a good reason to whip up a batch of white chocolate whipped cream, in case you needed one ;)
Preheat the oven to 350deg. Line a 9x13 pan with foil, leaving 1" overhang around the edge of the pan. Smooth out wrinkles and lightly coat with nonstick spray.
To make the crust, combine flour, sugar and salt in a food processor fitted with the metal blade. Add butter and pulse until the mixture just starts to form a ball (15-20sec). Transfer to the prepared pan and press evenly into the bottom. Prick dough with a fork, then bake for 20-25min, or until lightly browned and firm to the touch. Let cool on a wire rack for at least 30min.
In a small bowl, stir together the dry ingredients (flour, spices, salt and baking soda) and set aside. In a large bowl, add the sweetened condensed milk, brown sugar, eggs, egg yolk and vanilla. Whisk together until well combined. Add the flour and whisk well, then stir in the remaining ingredients (carrots, pecans, raisins and coconut). Pour the mixture over the crust and spread evenly. Bake for 35-40min, or until the edges are caramel-brown. Let cool on a wire rack.
While the bars are still slightly warm, add the whipped cream and spread evenly on the surface. It will melt a bit, and that will aid in the spreading. Once fully cool, transfer to the refrigerator overnight to allow the whipped cream to harden again. If you need to serve these the same day you're baking, I would let the bars cool fully before adding any whipped cream. Cut the bars and serve!