Chocolate Coconut Layer Bars Recipes

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan.
• Refrigerate 15 min. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat 2 min. (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.
• Microwave remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer with chocolate mixture. Sprinkle with remaining coconut.
• Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into 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.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-in baking pan.
• FOR CRUST: Mix together, the crumbs, brown sugar and the melted butter.
• press gently into the bottom of prepared baking pan.
• Bake for 10-15 mins; remove from oven.
• FOR TOP LAYER: Combine the coconut and the milk.
• Gently spread over the crumb crust.
• Return to oven, and bake for another 15 mins.
• Remove from oven, sprinkle with chocolate chips (any amount desired).
• Allow the chocolate to melt, then spread gently, evenly all over the bars.
• Cool, cut into bars.

Steps:

• Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.

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.

Steps:

• Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• For the peanut butter cookie layer: Beat the peanut butter, sugar and salt with an electric mixer on medium-high in a medium bowl until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
• For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the peanut butter cookie layer (there shouldn't be any peeking through).
• Bake until the center doesn't jiggle when shaken and the coconut is golden brown, 55 minutes to 1 hour. Transfer to a rack, and let cool completely.
• For the ganache layer: Put the chocolate in a medium heatproof bowl. Combine the cream, butter and salt in a small saucepan, and heat over medium heat until steaming. Pour the hot cream mixture over the chocolate, and let sit for 5 minutes; stir until smooth.
• Pour the ganache over the coconut. Cover loosely, and refrigerate until the chocolate is set up, about 30 minutes.
• Lift the bar mixture out of the pan, and peel off the foil. Trim to make neat edges, and cut into very small squares, about the size of fudge.

Steps:

• Combine crushed cookies and butter in small bowl; press onto bottom of greased 13X9 inch baking pan.
• Layer nuts, morsels,and coconut over crumb mixture.
• Drizzle sweetened condensed milk evenly over top.
• Bake in preheated 350 degree oven for 20 to 25 minutes, or until coconut is golden brown.
• Cool completely in pan on wire rack.

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!

Steps:

• • Preheat the oven to 350°F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.
• • Place the butter and graham crackers in a bowl and combine well. Transfer the mixture to the prepared pan and pat into an even layer to form the crust.
• • Sprinkle the coconut evenly over the crust. Sprinkle the chocolate chips over the coconut. Pour the condensed milk evenly over the chocolate chips. Sprinkle the pecans evenly over the condensed milk layer. Press the layers down lightly. Transfer to the oven and bake until lightly browned, about 30 minutes.
• • Set aside to cool completely and cut into 24 pieces.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
• Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
• Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Steps:

• Combine crumbs, sugar and butter; press onto the bottom of a 13-in. x 9-in. baking pan. Bake at 325° for 10 minutes. Cool. Combine coconut and milk; spread over crust. Bake an additional 15 minutes. Melt chocolate chips and peanut butter; spread over top. Allow to set before cutting.