Chocolate Coconut Bars Food

BAKE SALE CHOCOLATE-COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 23-inches. Butter the corners and sides of a 9 by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
• For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
• For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7-or-8-inch square-don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
• Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
• For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
• For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
• Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.

COCONUT CHOCOLATE BARS

Steps:

• In a medium size bowl, beat eggs and add sugar. Blend in melted butter and vanilla.
• Mix flour, baking powder and salt. Blend into mixture.
• Pour one-half of batter into another bowl. In one batter add cocoa and the one tablespoon of melted butter. In the second batter add coconut.
• Pour the chocolate batter into a greased 8 x 8 baking pan. Spread the coconut batter on top.
• Bake in a 325 degree oven for 25 minutes. Do not overbake. Cool.
• Topping: Melt chocolate chips in microwave for 1 minute. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. Cut small--they are rich. (I have placed pan in fridg for 30 minutes to cool quickly.).
• Enjoy!

COCONUT BARS

Steps:

• Melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly.
• add eggs and vanilla.
• Beat well.
• stir in flour and baking powder.
• Mix thourghly add coconut.
• pour into 9x13 pan sprayed w/Pam.
• bake at 350 30 minutes cut while warm.

CHOCOLATE COCONUT BARS

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-in baking pan.
• FOR CRUST: Mix together, the crumbs, brown sugar and the melted butter.
• press gently into the bottom of prepared baking pan.
• Bake for 10-15 mins; remove from oven.
• FOR TOP LAYER: Combine the coconut and the milk.
• Gently spread over the crumb crust.
• Return to oven, and bake for another 15 mins.
• Remove from oven, sprinkle with chocolate chips (any amount desired).
• Allow the chocolate to melt, then spread gently, evenly all over the bars.
• Cool, cut into bars.

CHOCOLATE COCONUT BARS

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

COCONUT - CHOCOLATE BARS

Steps:

• Preheat over to 350°F Grease 9-inch square baking pan.
• Combine all ingredients. Stir until well blended. Press mixture into pan.
• Bake for 30 minutes until set. Let cool before cutting into pieces.

CHOCOLATE COCONUT NUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In the bowl of a food processor, pulse together All-Purpose Flour (1 1/2 cup), Granulated Sugar (1/2 cup), Unsweetened Cocoa Powder (1/2 cup), Espresso Powder (1 1/2 teaspoon), and Salt (1/2 teaspoon).
• Add Unsalted Butter (3/4 cup) and pulse until butter has broken down into small bits, about 10 seconds.
• Add Heavy Cream (4 tablespoon) and pulse until just combined. The mixture will seem dry.
• Spray a 9 by 13-inch pan with nonstick spray. Line the bottom and two sides of the pan with parchment. Press mixture evenly into pan.
• Bake in preheated oven for 15 minutes.
• Remove from oven and sprinkle base with the Semi-Sweet Chocolate Chips (1 cup). Allow to sit for 1-2 minutes, then spread melted chips evenly over base. Allow to cool to room temperature.
• While the base is cooling, roast your Assorted Nuts (2 1/2 cup) by placing in a single layer on a baking sheet in the preheated oven. Bake for 12 minutes, turning once halfway through.
• In a medium heavy-bottom pot, combine Brown Sugar (1 1/4 cup), Heavy Cream (1 1/4 cup), and Corn Syrup (1/2 cup). Heat over medium-high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225 degrees F (107 degrees C) on a candy thermometer, stirring occasionally, about 10 minutes.
• Remove from heat and add Pure Vanilla Extract (1 teaspoon), Roasted Nuts, and Unsweetened Coconut Flakes (1 1/2 cup). Allow to cool and thicken slightly, about 30 minutes.
• Pour nut mixture over base and spread evenly. Bake for 30-35 minutes, until the entire pan is bubbling. Remove from oven and allow to cool to room temperature.
• Drizzle Semi-Sweet Baking Chocolate (3 ounce) over bars. Allow chocolate to set before cutting.
• Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired. Serve and enjoy!

CHOCOLATE CRUSTED COCONUT BARS

Steps:

• Set a rack in the middle of the oven and preheat to 375 degrees F.
• Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.
• Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.
• Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.
• Coconut Macaroon:
• Mix the 4 cups coconut, the egg whites, confectioners' sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate.

CHOCOLATE-COCONUT LAYER BARS

Steps:

• Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.

CHOCOLATE-CRUSTED COCONUT BARS

Steps:

• Set a rack in the middle of the oven and preheat to 375 degrees F.
• Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.
• Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.
• Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.
• Mix the 4 cups coconut, the egg whites, confectioners¿ sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate.

CHEWY CHOCOLATE-COCONUT BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x9-inch baking pan.
• In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended.
• In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended.
• Mix in the coconut & chocolate chips.
• Transfer/spread the mixture in the prepared pan.
• Bake 20-25 minutes.
• Let cool before slicing.
• Delicious!

COCONUT CHOCOLATE BARS

Steps:

• Melt coconut butter, vanilla bean powder and sweetener (I used 3 tbs of raw honey) together in a saucepan over low heat.
• Pour the melted coconut butter into the square molds, making sure to only fill them 3/4 full.
• Freeze the coconut bars for 10 minutes or until the coconut butter is solid.
• Next, melt the chocolate chips and carefully pour the chocolate over the cold coconut butter squares.
• Place the tray back in the freezer to set, approximately 8-10 minutes.
• Pop the chocolate coconut butter bars out of the mold.
• Serve immediately.
• Store extra bars in a container in the freezer.

COCONUT & CHOCOLATE BARS

Steps:

• Line a 20cm square baking tin with baking parchment and heat oven to 180C/160C fan/ gas 4. Tip the sugar, golden syrup, egg white, coconut cream and vanilla into a mixing bowl and mix with an electric whisk until well combined. Add the coconut and dried fruit and mix with a spatula until the ingredients are all evenly coated in the egg white mixture. Tip into the baking tin, press down with the back of a spoon to compress and make an even layer, then bake for 25-30 mins until golden brown and firm to the touch. Leave to cool completely in the tin.
• Melt the chocolate in a bowl over a pan of barely simmering water, or in short bursts in the microwave. Cut the coconut bake into 12 or 16 bars and remove the baking parchment. Turn the bars upside down and carefully spoon a little of the melted chocolate onto the base of each one, spreading with a knife to cover. Leave to set (pop in the fridge to speed it up if you like), then wrap the bars individually in baking parchment. Will keep in the fridge for up to 5 days.

NO-BAKE COCONUT BARS

Steps:

• Combine all ingredients in a food processor. (Mixing by hand will still taste good, but the bars will crumble.) Squish into any small container--I used a 7x5--and refrigerate for an hour before trying to cut. Or freeze for 15 minutes. Can be stored in the fridge or freezer, for at least a few weeks.View Nutrition Facts