Chocolate Pecan Coconut Cookie Bars Food

CHOCOLATE COCONUT PECAN PIE BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
• Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling.
• In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
• Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

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-PECAN BARS

Steps:

• Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
• Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
• Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

PECAN COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
• Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

CHOCOLATE PECAN COCONUT COOKIE BARS

Steps:

• 1. Preheat oven to 350. In work bowl of processor, mix baking mix and sugar; Pulse until blended.
• 2. Add butter; pulse until mixture is crumbly. Pat mixture into bottom of a 13 x 9 inch baking pan, Bake for 15 minutes or until edges of crust are lightly browned.
• 3. Sprinkle evenly with chocolate morsels. Bake for 5 minutes or until chocolate begins to melt.
• 4. Remove pan from oven.
• 5. Using a small metal spatula, spread chocolate over warm crust. Top with pecans and coconut; gently press into chocolate, using spatula.
• 6. Cool completely on wire rack, about 1 hour. Chill for 30 minutes or until chocolate sets. cut into 16 bars. For best results, use a small offset metal spatula to spread chocolate and remove bars from pan.

PECAN-CHOCOLATE CHIP COCONUT COOKIES

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half., Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.

GERMAN CHOCOLATE COCONUT PECAN COOKIES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or use nonstick spray. Spread the coconut and pecand on a rimmed baking sheet and toast in the oven, stirring occasionally for 7-9 minutes, or until lightly browned, be careful not to burn. Let stand unti cool; set aside.
• In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.
• In a large bowl, with electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light. Beat in the egg, corn syrup, vanilla and coconut or almond extract until well blended.
• Beat or stir in the flour mixture, then the pecans, coconut and chocolate until evenly incorporated.
• Drop the dough onto the baking sheets by heaping measuring tbls, spacing about 3" apart. Using the tip of a table knife, spread out the cookies to about 1 1/2" in diameter.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 6-9 minutes, or until lightly browned all over and slightly darker at the edges. Reverse cookie sheets halfway through baking from front to back to ensure even browning. Transfer the sheet to a rack and let stand until the cookies firm up slightly.1-2 minutes.
• Using a spatula, transfer the cookies to wire racks and cool completely.
• Store in an airtight container for up to 10 days or freeze for up to 2 months.

COCONUT PECAN NO-BAKE CHOCOLATE BARS

Steps:

• Place the chocolate, peanut butter, honey, and butter in a large glass mixing bowl.
• Microwave for 2 minutes at full power.
• Remove from the microwave and stir until the chocolate has fully melted and well combined.
• Add the oatmeal, coconut, and pecans to the melted chocolate. Stir to combine.
• Line an 8-inch pan with parchment paper.
• Scoop the chocolate mixture into the pan and spread across the pan with a spatula.
• Refrigerate until firm, at least 3-4 hours.
• Use the parchment to lift the cold chocolate from the pan.
• Use a sharp knife to slice into bars or small squares.
• Store in an airtight container in the refrigerator for up to 2 weeks.
• Enjoy!

COCONUT-PECAN BAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, sugar, cocoa powder and baking powder.
• Cut in the butter until crumbly.
• Press mixture on bottom of ungreased 13x9 inch baking pan.
• Bake for 12 minutes, remove from oven and cool slightly.
• In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
• Pour over the crust.
• Bake for 18 to 20 minutes or until set in center.
• Cool and cut into bars.
• In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.

CHOCOLATE PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.
• Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.
• Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

CHOCOLATE COCONUT PECAN SQUARES

Steps:

• Preheat oven to 350°F. Beat 1/2 cup of the margarine and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until creamy. Add flour; beat until well blended. Press dough firmly onto bottom of ungreased 9-inch square baking pan. Bake 18 to 20 minutes or until edges are lightly browned.
• Place remaining 1/2 cup sugar, remaining 1/4 cup margarine and the cream in medium saucepan; cook until margarine is melted and mixture is well blended, stirring frequently. Stir in pecans; set aside.
• Sprinkle coconut and chocolate evenly over crust. Top with the pecan mixture; spread to evenly cover chocolate layer. Bake an additional 20 to 25 minutes or until golden brown; cool completely. Cut into 24 squares to serve. Store in airtight container at room temperature.

GERMAN CHOCOLATE-PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Bake the pecans on a rimmed pan for about 10 minutes or until lightly toasted and fragrant, stirring halfway through.
• Line a 13- x 9-inch cake pan with heavy-duty aluminum foil, allowing a couple of inches to extend over sides. Spray the foil lightly with cooking spray.
• Add flour, powdered sugar, and cocoa to the bowl of a food processor and pulse to mix. Add cold, cubed butter to the bowl and pulse another 5 to 6 times until the mixture resembles coarse meal. Pour the crumbs into the pan and press to form a crust on the bottom and 3/4 inch up sides of the pan.
• Bake crust for 15 minutes at 350 degrees. Remove from oven and sprinkle chocolate chips evenly over crust. Once the chocolate begins to soften (about 5 minutes) gently and evenly spread with an offset spatula to cover the crust. Cool on a wire rack for 30 minutes.
• Whisk together brown sugar, corn syrup, and melted butter. Add eggs and mix until smooth. Stir in coconut and toasted pecans. Pour mixture over the chocolate crust.
• Bake for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (1 hour). Refrigerate for 1 hour before removing from the pan.
• Using the aluminum foil, lift the bars out of the pan onto a cutting board. Use a sharp knife to cut into bars.

COCONUT PECAN PIE BARS

Steps:

• In a large bowl, melt one cup butter.
• Add flour, ¼ cup brown sugar and ½ cup coconut.
• Stir with a wooden spoon until mixture is crumbly.
• Press onto bottom and ½" up sides of greased 9x13" baking dish.
• Bake in 350° oven for 10 minutes.
• In medium bowl, melt remaining 3 tablespoons butter in microwave.
• Cool for about 3-5 minutes.
• Add eggs, corn syrup, remaining ¾ cup brown sugar, pecans and remaining 2 cups coconut.
• Stir well to combine.
• Pour over baked crust.
• Bake in 350° oven for 40-50 minutes or until filling is set.
• Cool and cut into bars.