Coconut Chip Nut Bars Food

COCONUT FRUIT & NUT BARS

Steps:

• Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain.
• Meanwhile, line a 9-by-5-inch loaf pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat with cooking spray.
• Process the soaked dates, coconut, almonds, cashews and salt in a food processor until very finely chopped. Spread the mixture evenly and firmly in the prepared pan. Refrigerate until cold, at least 1 hour.
• Using the parchment paper overhang, lift the loaf and place it on a cutting board. Cut into 8 bars.

COCONUT CHIP NUT BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13x9-in. baking pan. Bake 10 minutes., Meanwhile, in a small saucepan, combine milk and 1 cup chocolate chips; cook and stir over low heat until smooth and chips are melted. Stir in vanilla. , Pour over crust. Sprinkle with walnuts and remaining chocolate chips. Top with coconut and toffee bits. Gently press down into chocolate layer. Bake 18-20 minutes longer or until firm. Cool on a wire rack. Cut into bars.

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.

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 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.

CHOCOCHIP, COCONUT & MACADAMIA NUT COOKIE BARS

Steps:

• Preheat oven to 350°F In a small saucepan melt butter.
• Stir in your crumbs, and combine thoroughly.
• Press mixture into a 13x9 pan.
• Pour the condensed milk evenly over the crumbs, and then scatter the chocolate chips evenly.
• Next, sprinkle the coconut and nuts evenly.
• Now, press down firmly over the entire mixture.
• Put into your preheated oven and bake for approximately 25-30 minutes until light golden brown.
• Cool completely in pan on top of a wire rack.