Time 30m Yield 4 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars.
Time 2h10m Yield 16 Number Of Ingredients 11 Steps:
Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown. Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer. Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Time 1h15m Yield 10 bars Number Of Ingredients 9 Steps:
Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars. Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack. Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.
Yield Makes 16 Number Of Ingredients 6 Steps:
Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally. Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper. In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently. Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.
Time 37m Yield 36 bars Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cocoa powder and baking powder. Cut in the butter until crumbly. Press mixture on bottom of ungreased 13x9 inch baking pan. Bake for 12 minutes, remove from oven and cool slightly. In a medium-sized bowl, combine the eggs, milk, coconut and pecans. Pour over the crust. Bake for 18 to 20 minutes or until set in center. Cool and cut into bars. In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.
Time 1h40m Yield 36 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease. Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish. Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust. Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.
More about “coconut pecan bars recipes”
Time 1h15m Yield 24 bars Number Of Ingredients 15 Steps:
Preheat oven to 350ºF. Crust: Put flour and powdered sugar in a medium mixing bowl. Cut in butter with a pastry blender until crumbly. Press evenly into the bottom of a buttered 9 x 13-inch baking pan. Bake for about 15 minutes. While the crust is baking make the topping. In a mixing bowl combine the granulated sugar, flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together the eggs, Coco Lopez, melted butter, vanilla extract, and bourbon. Pour over the sugar mixture and stir until well blended. Stir in the coconut and pecans and pour over baked crust. Bake for 25 minutes longer. Cool and cut into 24 pieces.
