COCONUT CRACK BARS
Steps:
- Either a) Combine all the ingredients in a food processor and pulse a few times until you have a coarse batter. Or b) Just combine all the ingredients in a bowl and stir together until you have a coarse batter. TIP: you'll have more control over the consistency by using a bowl
- Work the batter, making sure it's moist enough to stick together but not runny. If it's too dry, add a few drops of filtered water. Don't add more syrup or you'll have overly sweet crack bars
- Line an 8 X 8 pan with parchment paper and pour in the batter. Press it down with your hands until you have an even surface and thickness. Cover with another piece of parchment paper and freeze or refrigerate until firm and compact. TIP: wet your fingers if the batter is sticky
- Remove from your refrigerator and cut into bars. The size is entirely up to you
- Enjoy and store your bars in the freezer or fridge well covered (I keep them wrapped in the parchment paper)
Nutrition Facts : Calories 190 kcal, ServingSize 1 serving
COCONUT CRACK BARS RECIPE
Coconut Crack Bars, easy chocolate and coconut graham cracker toffee candy.
Provided by Lisa Huff
Categories Dessert
Time 26m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
- Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
- Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color. Stir in coconut.
- Pour mixture over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
- Sprinkle chocolate chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers. Cool.
- Place in refrigerator (or freezer) for about an hour or until chocolate sets. Break or cut into pieces.
Nutrition Facts : Calories 261 kcal, Carbohydrate 26 g, Protein 2 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 16 mg, Sodium 80 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
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
CHOCOLATE COCONUT BARS
With a middle layer of coconut, these sweet chocolaty treats taste similar to a Mounds candy bar! If time is short, don't wait for the bars to cool-just lay on several thin milk chocolate bars right after you take the pan from the oven and spread them as they melt.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT GRAHAM BARS
My mom called these bars 'Out of this World bars'. The richness goes over well at any get-together.-Patty Van Zyl, Hospers, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned. , Combine coconut and milk; spread over warm crust. Bake for 12-15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat; stir in chocolate chips until melted. Spread over coconut layer. Cool before cutting.
Nutrition Facts : Calories 123 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 58mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
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