Coconut Chocolate Squares Food

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!

CHOCOLATE COCONUT SQUARES

Steps:

• Cream butter and sugar; add eggs and vanilla.
• Mix flour, cocoa, and nuts.
• Add to sugar mixture.
• Spread into 9x13 pan.
• Bake at 350* for 30 minutes.
• Combine condensed milk and coconut.
• Spread over cake, bake 15 minutes more.
• Mix frosting ingredients until smooth.
• Spread over the coconut while still warm.
• Chill.
• Cut into bars.

CHOCOLATE-COCONUT SQUARES

Steps:

• Set oven to 350 degrees.
• Prepare an ungreased 13 x 9-in baking pan.
• Combine first 4 ingredients.
• Press mixture into ungreased baking dish.
• Bake for 10 minutes.
• Combine milk and coconut; mix well, spread over crust.
• Bake for another 10-12 minutes.
• Combine chocolate chips and peanut butter in a small saucepan.
• Cook, over low heat, stirring constantly until chocolate melts.
• Spread over coconut layer.
• Garnish with chopped peanuts, if desired.
• Cool and cut 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.

CHOCOLATE COCONUT SQUARES

Steps:

• Preheat oven to 350°F.
• In a food processor pulse biscuits or crackers until finely ground. Melt butter and in a large bowl stir together with crumbs, coconut, and salt until combined. Firmly press crumb mixture evenly onto bottom of a 9-inch square baking pan and bake in middle of oven until golden, about 15 minutes. Cool crust completely in pan on a rack.
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate 15 minutes.
• In a small bowl lightly beat yolks. In a saucepan heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly. Add mixture to remaining cream and cook over moderate heat, whisking, until an instant-read thermometer registers 160°F. Whisk custard into chocolate until just smooth and pour evenly over crust, smoothing top with a small metal offset spatula or rubber spatula. Chill confection, covered, at least 4 hours, or until firm. With a sharp thin knife cut confection into 36 squares. (Squares keep, layered between sheets of wax paper in an airtight container and chilled, 1 week.)
• Using star shapes cut out of parchment paper as a stencil, dust squares with confectioners' sugar.

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.

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.

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.

COCONUT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
• Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
• Bake 25 to 30 minutes. Let cool before cutting into bars.

ISAAC'S CHOCOLATE COCONUT SQUARES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
• Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
• To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
• Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.

COCONUT SQUARES

Steps:

• Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan.
• Bake at 350 degrees for 15 minutes.
• Combine ALL remaining ingredients and pour over baked layer.
• Return to oven and bake 30 minutes longer.
• Cool completely and cut into squares.

OATMEAL COCONUT SQUARES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350°F.
• Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
• Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
• Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.

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 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.

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.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

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.