Coconut Chocolate Bars Recipes

CHOCOLATE-COCONUT BARS

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.

COCONUT-CHOCOLATE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until smooth. On low speed, beat in flour and cocoa until soft dough forms. On low speed, beat in 1 cup of the coconut. Press mixture in pan.
• Bake about 25 minutes or until center is set. Drizzle caramel over baked layer; sprinkle with remaining 1 cup coconut.
• In resealable freezer plastic bag, mix chocolate chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing chocolate in bag every 15 seconds, until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over coconut. For bars, cut into 8 rows by 4 rows.

MAGIC COOKIE BARS FROM EAGLE BRAND®

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.

CHOCOLATE COCONUT CANDY BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
• Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
• Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.

COCONUT CHOCOLATE BARS

Steps:

• In a medium size bowl, beat eggs and add sugar. Blend in melted butter and vanilla.
• Mix flour, baking powder and salt. Blend into mixture.
• Pour one-half of batter into another bowl. In one batter add cocoa and the one tablespoon of melted butter. In the second batter add coconut.
• Pour the chocolate batter into a greased 8 x 8 baking pan. Spread the coconut batter on top.
• Bake in a 325 degree oven for 25 minutes. Do not overbake. Cool.
• Topping: Melt chocolate chips in microwave for 1 minute. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. Cut small--they are rich. (I have placed pan in fridg for 30 minutes to cool quickly.).
• Enjoy!

CHOCOLATE COCONUT BARS

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

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.

COCONUT & CHOCOLATE BARS

Steps:

• Line a 20cm square baking tin with baking parchment and heat oven to 180C/160C fan/ gas 4. Tip the sugar, golden syrup, egg white, coconut cream and vanilla into a mixing bowl and mix with an electric whisk until well combined. Add the coconut and dried fruit and mix with a spatula until the ingredients are all evenly coated in the egg white mixture. Tip into the baking tin, press down with the back of a spoon to compress and make an even layer, then bake for 25-30 mins until golden brown and firm to the touch. Leave to cool completely in the tin.
• Melt the chocolate in a bowl over a pan of barely simmering water, or in short bursts in the microwave. Cut the coconut bake into 12 or 16 bars and remove the baking parchment. Turn the bars upside down and carefully spoon a little of the melted chocolate onto the base of each one, spreading with a knife to cover. Leave to set (pop in the fridge to speed it up if you like), then wrap the bars individually in baking parchment. Will keep in the fridge for up to 5 days.