CHOCOLATE COCONUT ALMOND FLOUR BARS
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C). Butter an 8-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, beat egg with a hand mixer until doubled in size. Add butter and vanilla, beating to combine. Add flour, coconut, brown sugar, honey, baking powder, baking soda, and salt, beating until combined. Fold in chocolate morsels and pecans. Press dough into prepared pan.
- Bake until edges are golden brown, about 15 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into bars. Drizzle with melted chocolate, and top with toasted coconut, if desired.
CHOCOLATE ALMOND COCONUT BREAKFAST BARS
This breakfast bar isn't too sweet, but it is a tasty treat for a morning snack. The use of the dark chocolate almond milk adds a nice flavor.
Provided by Cheryl Belanger
Categories Breakfast and Brunch
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
- Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 43.8 g, Cholesterol 41.3 mg, Fat 10.2 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 247.6 mg, Sugar 22.1 g
RICH CHOCOLATE ALMOND COCONUT BARS
We love sweets and this one does not disappoint. I got this recipe from a local paper 10 years ago. A lovely bittersweet chocolate crust with almonds and coconut filling. Toasting the coconut creates a nice nutty, dark, deep flavor. Sounds like a chocolate bar doesn't it. Yummy!
Provided by Baby Kato
Categories < 60 Mins
Time 55m
Yield 18 squares, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small pot melt the butter and chocolate, slowly over a low heat.
- Add the flour to a bowl and mix the melted chocolate mixture into the flour.
- The mixture should be crumbly, next add the milk, mixing with a fork, until the crumbs are large and moist.
- Press the dough into an ungreased 11 x 7 " pan, bake for 10 minutes, remove and cool.
- In a medium size bowl lightly beat the eggs then add the brown sugar, baking powder, flour, vanilla and almond extracts, nuts and coconut, blending well.
- Spread the filling over the crust and bake for 25 - 30 minutes longer.
- Cool completely before cutting into 18 large squares.
- Keep any leftovers in the freezer.
ALMOND-COCONUT CANDY BARS
Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
- Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
- Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
- Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
- In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g
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