Coconut Pecan No Bake Chocolate Bars Food

NO-BAKE PECAN COCONUT CLUSTERS

Steps:

• Combine white chocolate and condensed milk in microwave safe bowl and microwave for one minute. Stir it up good, which will help melt some of the remaining chocolate. Return to the microwave and heat for an additional 30 seconds. Stir again.
• Add coconut and pecans and stir to combine ingredients.
• Drop by spoonfuls (or form balls) and place onto parchment paper. Let sit for 30 minutes to an hour to harden up.
• Store in a sealed container.

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 SQUARES-NO BAKE

Steps:

• In a small saucepan melt butter over low heat.
• Mix in the corn syrup and mix well.
• Remove from heat and set aside.
• In a large bowl combine the Chex cereal, pecans and coconut.
• Mix and drizzle the butter mixture over the cereal mixture, tossing as you pour.
• Line a 13x9x2 inch pan with aluminum foil.
• Press the cereal mixture into the pan.
• Cover and chill in the refrigerator for 1 hour.
• Dust with powdered/confectioners sugar.
• Cut into small squares.

NO-BAKE CHOCOLATE COCONUT CRICKET BARS

Steps:

• 1. Mist 8-inch (2 L) square glass baking dish with cooking spray; line with parchment paper, leaving 1 inch (2.5 cm) overhang on two opposite sides. Set aside.
• 2. Pulse oats in food processor until chopped. Add coconut, dates, 1/2 cup 100% PC cricket powder, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt and cayenne pepper. Pulse just until mixture comes together, two to three times. Add one tablespoon of water; pulse, adding more water one teaspoon at a time if necessary until mixture is sticky and holds together when pressed between fingers; 10 to 15 seconds.
• 3. Press into prepared baking dish. Cover and refrigerate for three hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.
• Chef's tip: The bars need at least three hours in the fridge to set, but you can make them up to two days ahead. Once bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.

COCONUT - PECAN - FUDGE BARS

Steps:

• Heat oven to 350F (325F for dark pan). Grease bottom only of 9 or 8-inch pan with shortening or cooking spray.
• Set chocolate syrup aside. In medium bowl, mix all base ingredients, Spread mixture in pan, pressing down evenly with back of spoon or fork.
• In large bowl, beat all filling ingredients 50 strokes with spoon. Spoon and spread batter evenly over base. In small bowl, mix all topping ingredients; sprinkle over filling.
• Bake 35-40 minutes for 9-inch pan, (45-50-minutes for 8-inch), or until coconut is golden brown and bars begin to pull away from sides of pan. Cool 1 hour 30 minutes to 2 hours before serving. Cut into 4 rows by 4 rows. Serve at room temperature topped with whipped cream or ice cream and additional crushed granola bars.

NO BAKE PECAN COCONUT PRALINE COOKIES

Steps:

• In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
• Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
• Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie "dough" onto wax paper-lined baking sheets.
• Let set completely (freezing if necessary), then 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.