BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHEWY PEANUT BUTTER BARS
This recipe combines three of my favorite foods-peanut butter, coconut and chocolate-into one mouthwatering dessert. It's very rich and filling, so a small piece usually satisfies even a real sweet tooth.-Mrs. Sanford Wickham, Holbrook, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour and sugar; cut in the butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until lightly browned. , In a large bowl, beat the eggs, corn syrup, sugar, peanut butter and salt until smooth. Fold in coconut and chocolate chips. Pour over crust. Return to the oven for 15-20 minutes or until golden. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER COCONUT BARS
Categories Chocolate Dessert Bake Back to School Coconut Peanut Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 48 cookies
Number Of Ingredients 9
Steps:
- In a bowl with an electric mixer cream the butter with the sugar and beat the mixture until it is light and fluffy. Add the peanut butter, beat the mixture until it is combined well, and beat in the egg, the vanilla, and the salt. Add the flour, beat the mixture until it is just combined, and stir in the coconut. Spread the mixture evenly in a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, sprinkle the peanuts over it, pressing them into the mixture lightly, and bake the mixture in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the mixture cool completely in the pan on a rack, cut it into 24 bars, and cut each bar in half diagonally to form 2 triangles.
COCONUT-PEANUT BUTTER BARS
Steps:
- 1. HEAT oven to 350ºF. Spray 11 x 17 x 1 1/2-inch baking pan with no-stick cooking pan.
- 2. BEAT butter and sugar in medium bowl with an electric mixer on medium speed until fluffy. Add in peanut butter, eggs and vanilla one at a time until incorporated. In a separate bowl stir together flour, baking powder and salt. Add to creamed mixture. Beat just until mixed. Stir in coconut. Spread into prepared pan.
- 3. BAKE 25 to 30 minutes. Cool. Cut into 2 dozen bars.
- 4. MIX powdered sugar, salt, vanilla and enough light cream to make a frosting of drizzling consistency. Drizzle over cooled bars.
PEANUT BUTTER-COCONUT BARS
Make and share this Peanut Butter-Coconut Bars recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Butter a 15 x 10-inch jellyroll pan.
- Cream butter with sugar and beat until light and fluffy.
- Add peanut butter and beat until combined well.
- Beat in egg, vanilla and salt.
- Add flour and beat just until combined.
- Stir in coconut.
- Spread mixture evenly in prepared pan.
- Sprinkle peanuts over, pressing them in lightly.
- Bake for 20-25 minutes, or until a tester comes out clean.
- Let cool, cut into 24 bars and then the bar on the diagonal, making 48 cookies.
Nutrition Facts : Calories 115.4, Fat 7.2, SaturatedFat 3.7, Cholesterol 16.4, Sodium 82.5, Carbohydrate 11.1, Fiber 0.6, Sugar 6.4, Protein 2.3
PEANUT BUTTER COCONUT COOKIES
These three-ingredient peanut butter coconut cookies are easy to make, so you'll always have time to make a quick batch. Bonus: No flour means they're also gluten-free! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 82 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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