Cherry Chocolate Coconut Bars Food

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

CHERRY COCONUT BARS

Steps:

• Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
• To a large mixing bowl add the butter, graham cracker crumbs, and brown sugar.
• Stir until well combined, then add in the flour, baking powder, and salt until just combined.
• Press mixture into the bottom of the baking dish.
• To the mixing bowl add the coconut, condensed milk, vanilla, and almond extract and mix well.
• Chop the maraschino cherries and pat dry with paper towels.
• Mix gently into coconut topping and spread mixture over graham cracker crust.
• Bake for 30-40 minutes until slightly browned.
• Cool completely then refrigerate for at least 3 hours before serving.

CHOCOLATE-CHERRY-COCONUT GRANOLA BARS

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

CHERRY CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350. Spray or lightly grease a 13x9x2 inch baking pan. In bowl or food processor, combine 1 C flour, confectioners sugar, and cut in butter until crumbly. Spread evenly in pan and press down. Bake 10-12 minutes, until lightly browned. Set aside to cool slightly.
• Combine eggs, sugar and vanilla in a bowl, then add flour, baking powder and salt. Stir in chips, cherries and coconut. Spread over crust. Bake 20-25 minutes, until firm. Cool, and then cut into bars.

CHERRY COCONUT TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

CHERRY, CHOC & COCONUT TRAY BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.

COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

COCONUT-CHERRY-WHITE CHOCOLATE BARS

Steps:

• Preheat oven to 375°F.
• Cream the butter and both sugars with an electric mixer on medium speed until creamy.
• Add the eggs and vanilla; blend until smooth.
• Combine the flour, baking soda, and salt; gradually add to the butter mixture with the mixer now on low speed.
• Mix just until blended.
• Add the oats; stir until combined.
• Stir in 1 1/2 cups of the white chocolate chips, the coconut, and cherries; beat just until well mixed.
• Press the dough evenly into an ungreased 15 x 10 jelly-roll pan.
• Sprinkle the remaining white chocolate chips on top; bake 16-18 minutes, or until the edges are golden and the center is almost set.
• Cool completely on a wire rack before cutting into diamonds, squares, or strips.

CHERRY COCONUT BARS

Steps:

• Mix flour, butter and 3 tbsp sugar until smooth; spread in 8" pan and bake at 350 for 15 minutes.
• Blend together sugar and eggs; then add flour, baking powder and baking soda.
• Add vanilla, and the rest of the ingredients.
• Spread over top of cooked pastry.
• Bake at 350 for 25 minutes.
• Cool.

CHERRY COCONUT BARS

Steps:

• In food processor, mix flour and confectioners' sugar.
• Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs.
• Press in to a 9 inch square baking dish that has been sprayed with oil.
• Bake on 350°F for 12-15 minutes, or until lightly browned.
• Cool on wire rack.
• While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well.
• Combine flour, baking powder and salt and add to egg mixture and blend until smooth.
• Add cherries, nuts and coconut and pulse until just blended.
• Spread over crust and bake on 350°F for 20-25 minutes or until firm.
• Refrigerate left overs-- if you have any.

CHEWY CHOCOLATE-CHERRY BARS

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over crust., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.