CHOCOLATE COCONUT CARAMEL BARS
Provided by Rachel Conners
Number Of Ingredients 14
Steps:
- Preheat oven to 350F. Line an 9-by-13-inch baking pan with aluminum foil or parchment paper, spray with cooking spray; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool for one minute. Add the egg, sugars, water, vanilla, and stir or whisk vigorously to combine.
- Add the flour, cocoa powder, baking soda, salt and stir until just incorporated. Fold in the caramel bits.
- Reserve about 1 cup dough; set aside. Turn remaining dough out into prepared pan, smoothing it lightly with a spatula. Mix 1/2 cup coconut with the sweetened condensed milk. Pour sweetened condensed milk mixture over the top of the dough. Using your fingers or a small cookie dough scoop, lightly crumble the reserved cookie dough over the top in marble-sized chunks. Sprinkle the remaining 1/4 cup coconut over the top.
- Bake for about 27 to 30 minutes, or until center is mostly set and the coconut is golden brown. The sweetened condensed milk should nearly be set in all places, but possibly a little loose in the very center of the pan is okay. Bars firm up more in pan as they cool; don't overbake because you want these to stay soft and gooey.
- Allow bars to cool in pan for at least 3 hours before slicing for the cleanest cut marks (use foil overhang to lift out).
- Melt chocolate chips in the microwave for 30 seconds, stir. Melt in 10 second increments, stirring in between, until completely melted. When fully melted, place in a small Ziploc bag, snip the corner, and drizzle chocolate over the bars.
- Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
CHOCOLATE-COCONUT BARS
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
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.
CHOCOLATE SALTED CARAMEL BARS
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL COCONUT CHOCOLATE CHIP BARS
These layered dessert bars are loaded with gluten free chocolate chunk dough, caramel sauce, chocolate chips, pecans and toasted coconut for the ultimate treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
- Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
- Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
- Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHUNK COCONUT CARAMEL BARS
Planning a sleepover for your kiddos? We predict these Chocolate Chunk Coconut Caramel Bars would be a super-popular treat.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 36 servings, 1 bar each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press crumb mixture firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 15 minutes.
- Sprinkle pecans and coconut over crust; cover with condensed milk. Bake an additional 25 minutes or until coconut is lightly browned. Cool in pan on wire rack.
- Microwave caramels and milk in medium microwavable bowl on HIGH 2 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Drizzle over dessert; sprinkle with chocolate chunks. Cool completely. Cut into 36 bars to serve.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
MAGIC COOKIE BARS FROM EAGLE BRAND®
This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
- Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 167 calories, Carbohydrate 13.9 g, Cholesterol 10.7 mg, Fat 9.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 63.8 mg, Sugar 10.8 g
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- To toast coconut, spread it in a 9" x 13" pan, and bake it in a preheated 300°F oven for 18 to 22 minutes, stirring it halfway through, or until it's a light golden brown.
- Remove the coconut from the oven, and set it aside., Increase the oven heat to 350°F., In a large bowl, beat together the butter, sugar, vanilla, and egg.
- Mix in the flour, salt, baking powder, and 1 1/2 cups (80g) of the toasted coconut., Spread the mixture in an ungreased 9" x 13" pan.
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Servings 16Total Time 40 minsCategory Dessert
- Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
- Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
- Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
- Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.
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