Yield Makes 20 bars Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside. To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips. To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust. Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
Time 55m Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden. In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust. Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.
Yield 16 servings Number Of Ingredients 7 Steps:
Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen. Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer. Freeze for 30 minutes. Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between. Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula. Sprinkle shredded coconut on top. Freeze for 1 hour, or until chocolate layer has set. Cut into 16 squares. Enjoy!
Time 1h25m Yield 24 bars Number Of Ingredients 11 Steps:
Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray. Set a rack in the middle of the oven and preheat to 350 degrees F. In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan. In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract. In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel. Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.
Time 50m Yield 24 bars Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Using low speed on mixer, combine flour, 1/2 cup of the brown sugar and butter until particles are fine. Press into bottom of 9 x 13-inch pan or baking dish. Bake for 15 minutes. Beat the remaining brown sugar with eggs until just blended. Stir in remaining ingredients. Spread over partially baked crust. Bake for 20 to 25 minutes or until golden brown. Cool completely and cut into squares.
Time 50m Yield about 2-1/2 dozen. Number Of Ingredients 12 Steps:
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.
More about “coconut dream bars recipes”
Yield Makes 2 dozen Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on. Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack. Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut. Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours. Beat cream and confectioners’ sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside. Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.
