Chocolate Walnut Coconut Bars Food

CHOCOLATE WALNUT COCONUT BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
• Sprinkle chocolate, coconut, nuts and raisins over crust. Pour condensed milk evenly over ingredients in pan.
• Bake 25 to 30 min. or until lightly browned. Cool in pan. Use foil handles to lift dessert from pan before cutting to serve.

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.

DARK CHOCOLATE-WALNUT DATE BAR

Steps:

• Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.
• In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and kosher salt until finely chopped and mixture holds together. Transfer to a parchment-lined baking sheet and lightly knead to pack together; pat into an 8-inch square. Refrigerate until firm, 20 minutes.
• Meanwhile, melt chocolate with oil. Halve nut mixture and press one part into loaf pan. Drizzle with half of chocolate. Refrigerate until chocolate just begins to set, 10 minutes.
• Press in remaining nut mixture and spread with remaining chocolate. Sprinkle with remaining 1/4 cup walnuts and flaky salt. Refrigerate until firm, at least 2 hours. To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.

CHOCOLATE WALNUT BARS

Steps:

• Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside.
• Adjust rack to center of oven; preheat oven to 350 degrees F.
• For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
• Add sifted flour and stir to combine.
• Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary).
• Place in preheated oven and bake for 10 minutes.
• While crust bakes, make sure chocolate chips are at hand.
• Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
• When Crust has baked for 10 minutes, remove from oven to cooling rack.
• Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
• With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.
• During this standing period, add slightly cooled melted butter to egg mixture and beat in.
• Stir in walnuts until evenly distributed.
• After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
• Return to oven. Bake 20 to 25 minutes.
• When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
• Cool completely before storing airtight.
• Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.
• Store bars airtight at room temperature for up to several days, or freezer for longer storage.

CHOCOLATE WALNUT COCONUT BARS

Steps:

• Preheat oven to 350°F.
• Line 13x9" baking pan with foil, leaving 3" of foil extending over short sides of pan.
• Create handles by crunching up extended foil; butter foil lining.
• Mix crushed grahams and butter or margarine.
• Press evenly onto bottom of prepared pan.
• Sprinkle chocolate, coconut, walnuts and raisins over crust.
• Pour sweetened condensed milk over mixture in pan.
• Bake 25-30 minutes or until lightly browned.
• Cool in pan.
• Lift out of pan onto cutting board, using foil handles.
• Cut into squares and serve.

COCONUT CHOCOLATE WALNUT BARS

Steps:

• Preheat oven to 350 degrees.
• Butter a 9" square baking pan.
• Sift the flour, baking soda and salt together into a mixing bowl.
• Cream butter with sugars in another bowl until light and fluffy.
• Beat in egg and vanilla.
• Add coconut, chips, and walnuts and blend well.
• Pour into pan and smooth out evenly.
• Bake at 350 degrees for 20-25 minute or until top is golden brown.
• Center will be slightly moist with toothpick test.
• Allow to cool and cut into bars (about 24).

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.

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 WALNUT PIE BARS

Steps:

• FOR CRUST: PREHEAT oven to 350°F.
• Grease 13 x 9-inch baking pan.
• BEAT flour, butter and brown sugar in small mixer bowl until crumbly.
• Press onto bottom of prepared baking pan.
• BAKE for 12 to 15 minutes or until lightly browned.
• FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in large mixer bowl.
• Stir in morsels and nuts; pour over hot crust.
• BAKE at 350°F.
• for 25 to 30 minutes or until set.