Chocolate Almond Coconut Breakfast Bars Food

CHOCOLATE ALMOND COCONUT BREAKFAST BARS

Chocolate Almond Coconut Breakfast Bars image

This breakfast bar isn't too sweet, but it is a tasty treat for a morning snack. The use of the dark chocolate almond milk adds a nice flavor.

Provided by Cheryl Belanger

Categories Breakfast and Brunch

Time 55m

Yield 9

Number Of Ingredients 11

Ingredients

1 cup whole oats
1 cup oat flour
½ teaspoon salt
½ teaspoon baking soda
2 eggs
½ cup dark chocolate-flavored almond milk
½ cup brown sugar
1 teaspoon vanilla extract, or to taste
½ cup dry-roasted cocoa almonds
½ cup semi-sweet chocolate chips
½ cup shredded coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 43.8 g, Cholesterol 41.3 mg, Fat 10.2 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 247.6 mg, Sugar 22.1 g

ALMOND-COCONUT CANDY BARS

Almond-Coconut Candy Bars image

Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h10m

Yield 36

Number Of Ingredients 12

Ingredients

1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup chocolate cookie crumbs
3 egg whites
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/2 cups coconut
3/4 cup Gold Medal™ all-purpose flour
36 whole almonds
1/2 cup semisweet chocolate chips
3 tablespoons butter

Steps:

Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g

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