Gooey Coconut Chocolate Bars Food

GOOEY COCONUT CHOCOLATE BARS

Steps:

• Heat the oven to 350 degrees F and spray an 8x8-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper or aluminum foil, leaving a 2-inch overhang on the sides and spray the paper or foil with non-stick cooking spray. Set aside.
• In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. Add the butter, egg, vanilla, and coconut extract and mix with a handheld electric mixer (or use a stand mixer) until the mixture is combined. Gently press or spread the dough evenly into the prepared pan. Set aside.
• For the topping, cream together the cream cheese and butter in a medium bowl until light and smooth. Add the egg and mix well, then add the cocoa powder and vanilla and mix until well blended. Add the powdered sugar gradually while beating until the mixture is smooth. Fold in the coconut.
• Dollop the topping evenly over the base and bake the bars for 30-35 minutes or until the edges are just set and the center is a little wobbly. Cool completely in the pan before lifting out and cutting into squares. The bars taste wonderful chilled, by the way.

COCONUT-CHOCOLATE GOOEY BARS

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, egg and 1/2 cup butter with electric mixer on medium speed until blended. Add toasted coconut; stir well. Press mixture in bottom of pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, coconut extract and 1/2 cup butter; beat until smooth. Gradually add powdered sugar, beating until blended. Spread cream cheese mixture over batter. Sprinkle with almonds.
• Bake 40 minutes or until set. (Center should still be a little gooey.) Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Store covered in refrigerator.

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.

GOOEY COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with cooking spray or butter generously.
• Mix cake mix, melted butter and 2 eggs until crumbly.
• Press into bottom of pan and up about 1 inch around the edge.
• In a large bowl mix: cream cheese, the other 2 egtgs, vanilla and almond extracts, confectioners sugar and coconut.
• Pour over crust.
• Bake for 45 minutes or until top is golden brown.
• Cool completely in pan.
• Cut into small squares.

BAKE SALE 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.

GOOEY CARAMEL COCONUT BARS

Steps:

• Line baking sheet with foil. Set aside.
• Spread ice cream topping on top of KELLOGG'S® POP-TARTS® Unfrosted Brown Sugar Cinnamon toaster pastries. Place on prepared baking sheet.
• Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes.
• Cut each toaster pastry into thirds.
• Nutrition Information per serving: Serving Size 2 Cookies (61g), Calories 260, Calories from Fat 100, Total Fat 11g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Dietary Fiber 1g, Sugars 23g, Protein 3g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 8%.

COCONUT GOOEY CHOCOLATE CRUNCH BARS RECIPE - (4.6/5)

Steps:

• 1.Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish* with parchment paper allowing the side to hang over the dish. 2.In a large mixing bowl or bowl of a stand mixer, combine the butter, brown sugar, salt, and 2 teaspoons vanilla. Using a mixer beat the mixture until it is smooth, scraping down the sides a few times. Add the flour and water, beat until combined. 3.Press the dough into the prepared baking pan. Bake for 15 minutes or until the crust is lightly golden. Remove from the oven. The bars will seem buttery, this is fine. 4.Meanwhile, make the "caramel". Add the butter to a medium sauce pan. Cook butter over medium heat until lightly toasted, about 3 minutes. Add the sweetened condensed milk and maple syrup. Cook the sauce over low heat for 8-10 minute, stirring often to prevent the caramel from burning and sticking to the pan*. Cook until it thickens slightly and turns light golden in color. Remove from the heat and stir in 1 teaspoon vanilla. 5.Once the cookie base is out of the oven, sprinkle the top of the cookies with chopped chocolate or chocolate chips. Next, sprinkle on the walnuts and 1 cup shredded coconut. Pour the "caramel" over top of everything in an even layer. If needed, use a spoon to gently spread the caramel into an even layer. Sprinkle the top with the remaining coconut. Bake for 20-25 minutes or until the top is beginning to brown and caramelize. 6.Allow the bars to cool about 20 minutes and then slice and serve warm.