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.
Number Of Ingredients 18 Steps:
1.Preheat oven to 350 Degrees and spray a 9X13 rectangular pan with baking spray and set aside. 2. In a large bowl, pour in the cake mix, add the egg, and the melted butter and stir together with a wooden spoon. Once well mixed, pat into the bottom of the 9X13 rectangular pan. Set aside. 3. In a large bowl, cream the cream cheese until smooth and add in the eggs one at a time creaming into the cream cheese after adding into the bowl. Add the vanilla and coconut extract, lemon juice, powdered sugar, and melted butter. Pour the filling on top of the cake mix. 4. For the topping: Mix in the brown and white sugar, sweetened coconut, and stir in the butter. Add the flour to the mix and stir. The topping will become very crumbly. Turn to wax or parchment paper and let it sit for about 10-15 minutes so the crumbs can dry out a bit. Sprinkle the crumbs on top of the filling ( I didn’t use all the crumbs for my personal taste). Bake in the oven for 35-40 minutes. Make sure not to over bake as the center won’t be as gooey. Allow to cool and cut into squares.
Time 5h30m Yield 16 bars Number Of Ingredients 9 Steps:
Preheat the oven to 325 degrees F. Spray an 8-inch square flameproof pan with nonstick cooking spray. Layer over one slip of parchment paper with edges hanging over. Spray with additional nonstick cooking spray. Set aside. Combine 2 cups of the pretzels, the melted butter and sugar in a food processor and pulse until combined. Transfer to the prepared pan. Using your hands or a spatula, press the crust into the pan. Sprinkle over the butterscotch chips, 1 cup of the coconut flakes and 1/2 cup of the almonds. Gently but firmly press in with clean hands or a spatula. Pour over the condensed milk and spread evenly. Gently but firmly press in the blackberries until they are partially submerged. Top with the remaining 1/4 cup pretzels. Sprinkle over the remaining 1/2 cup coconut flakes and 1/4 cup almonds. Press in the filling with a spatula. Bake until golden brown around the edges, 30 to 35 minutes (see Cook’s Note). Turn the oven to broil and broil until the coconut is just toasted, 1 to 2 minutes. Let cool completely in the pan. Once cool, transfer the pan to the refrigerator and chill until fully set, at least 4 hours and up to overnight. Using the parchment paper, remove the bars from the pan and slice into 16 pieces.
Time 50m Yield 48 squares Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray or butter generously. Mix cake mix, melted butter and 2 eggs until crumbly. Press into bottom of pan and up about 1 inch around the edge. In a large bowl mix: cream cheese, the other 2 egtgs, vanilla and almond extracts, confectioners sugar and coconut. Pour over crust. Bake for 45 minutes or until top is golden brown. Cool completely in pan. Cut into small squares.
More about “gooey coconut dream bars recipes”
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.
