Chocolate Cherry Coconut Almond Bars Recipes

CHERRY COCONUT BARS

Steps:

• Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
• To a large mixing bowl add the butter, graham cracker crumbs, and brown sugar.
• Stir until well combined, then add in the flour, baking powder, and salt until just combined.
• Press mixture into the bottom of the baking dish.
• To the mixing bowl add the coconut, condensed milk, vanilla, and almond extract and mix well.
• Chop the maraschino cherries and pat dry with paper towels.
• Mix gently into coconut topping and spread mixture over graham cracker crust.
• Bake for 30-40 minutes until slightly browned.
• Cool completely then refrigerate for at least 3 hours before serving.

COCONUT CHERRY ALMOND BARS

Steps:

• Preheat the oven to 350F. Spray an 8×8-inch baking dish with nonstick cooking spray. Alternately, line the pan with parchment paper or foil and spray with nonstick cooking spray.
• In a medium bowl, mix the 1 cup flour, butter and powdered sugar until it resembles fine crumbs. Press into the prepared baking dish. Bake for 10 minutes.
• Meanwhile, in another medium bowl, lightly beat the eggs. Add in the sugar, flour, vanilla, baking powder and salt and mix until combined. Stir in the almonds, coconut and cherries. Spread over the crust.
• Bake until golden brown, about 25 to 30 minutes. Cool completely before cutting into bars.

DARK CHOCOLATE CHERRY COCONUT ALMOND OAT BARS

Steps:

• To a food processor, add the oats, almonds, coconut, cinnamon, and salt. Pulse until mixture is fine, almost flour-like. Add the dried cherries, almond butter, and honey, and pulse again until mixture is completely combined, and forms a "dough". If mixture seems too dry, add another tablespoon or two of honey or almond butter, or a handful of dried cherries. If it seems too wet, add another handful of oats.
• Line an 8x8 baking dish with parchment paper. Firmly press oat mixture into the bottom of the pan into an even layer. Set aside.
• Add chopped chocolate to a microwave safe bowl, and microwave in 30 second increments, stirring in between each. Be careful not to overheat, or else your chocolate will seize up! Mine took about 1½ minutes. Once chocolate is melted, add the coconut oil and stir until completely melted.
• Spread melted chocolate evenly over the oat layer. Decorate with halved cherries, flaked coconut, almonds, and generous pinches of flaky sea salt. Freeze for 20-30 minutes, or until chocolate layer is set.
• Using a sharp knife (I like to run mine under hot water first to warm it up!), cut into 12 bars. (Sometimes I like to cut them into even smaller, more bite sized pieces for a grab-and-go treat or smaller snack!)
• Bars will keep in the refrigerator for 3-4 days, or in the freezer for up to 3 weeks!

ALMOND COCONUT BARS

Steps:

• In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

CHOCOLATE CHERRY COCONUT ALMOND BARS

Steps:

• 1. Heat oven to 350°. Grease a 9 x 13" baking pan well. You may also parchment line the pan. Make sure to grease before lining with the parchment. Set baking pan aside.
• 2. drain the marachino cherries. Cut maraschino cherries into pieces aproximately 4 pieces per cherry. Place Cherry pieces between paper towels and squeeze out as much juice as possible.
• 3. Pour the can of condensed milk evenly over crust in pan. Sprinkle the almonds, and coconut over the condensed milk. Sprinkle with the chopped Cherries last. Pat down the mixture with your hands.
• 4. Place in 350°oven. Bake 30 to 40 minutes or until side edges are turning golden brown. Remove from oven.
• 5. Place chocolate chips in a bowl with the shortening. Cook on high for one minute. Stop microwave and Stir well. Place back in microwave for approximately 30 to 60 more seconds. Stir mixture again until completely melted. Drizzle mixture over the cookie bars. You can make a design or you can spread the chocolate completely over-the-top. You may garnish the top with sliced almonds and coconut at this point if desired. Place in the fridge until the chocolate sets up. Store outside of refrigeration. Cut into bars and enjoy..

COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

CHOCOLATE-CHERRY-COCONUT GRANOLA BARS

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

CHERRY, CHOC & COCONUT TRAY BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.

CHOCOLATE ALMOND BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.