Coconut Pecan Squares No Bake 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.

NO-BAKE PECAN COCONUT CLUSTER KETO COOKIES

Steps:

• Melt butter in a saucepan over medium heat.
• Once the butter has completely melted, add in brown Swerve Sweetener and Lakanto Golden Sweetener. Stir until dissolved. Add in heavy cream, vanilla, and stir occasionally until the mixture has thickened. This will take about 7 minutes.
• Remove saucepan from heat and add in pecans and coconut flakes. Let the mixture sit for about 10-15 minutes to cool.
• Scoop out a large tablespoon and place it on a baking sheet lined with parchment paper. Keep doing this until all tablespoon-sized clusters are on the parchment paper. Sprinkle clusters with ChocZero white chocolate and dark chocolate chips, pushing them in a bit so that they stick to the clusters. Place baking sheet in the refrigerator to allow pecan clusters to harden. And don't worry, they may appear like they won't hold together, but after refrigerating and firming up, they'll be easy to pick up and hold!
• Store in an air tight container. Enjoy!

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

COCONUT-PECAN BARS

Steps:

• Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
• Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
• Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

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.

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.

COCONUT PECAN SQUARES

Steps:

• cream butter, 1/2 cup brown sugar, 1 cup flour.pat into a 11x7" pan.
• bake in 375* oven for 10 minutes.
• combine nuts, coconut, 2 tbls flour, and salt and set aside.
• combine beaten eggs, 1 cup brown sugar, and vanilla.slowly add coconut/nut mixture and spread on top of partially baked crust.
• bake 20 minutes.
• cool and cut into squares.

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 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.