Dreamy Creamy Coconut Bars Food

LITE AND DREAMY COCONUT CREAM PIE

Steps:

• PREHEAT oven to 350°F
• Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
• Combine Splenda, cornstarch and salt in a heavy saucepan, mixing well.
• Gradually whisk milk into Splenda mixture. Cook over medium heat, whisking constantly, until thickened and bubbly.
• Remove from heat.
• Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly.
• Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings.
• Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling.
• Chill 3 hours or until firm. Sprinkle with remaining toasted coconut.

GOOEY COCONUT DREAM BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
• To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
• To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
• Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

EASY COCONUT CREAM BARS

Steps:

• Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust.
• Refrigerate 4 hours. Meanwhile, toast remaining coconut. (See tip.)
• Spread remaining COOL WHIP over dessert just before serving. Sprinkle with toasted coconut.

DREAM BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.