CHOCOLATE COCONUT CANDY BARS
Theses candies are highly addictive and taste very similar to an Almond Joy® bar.
Provided by kcpjstokes
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h50m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
- Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
- Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 21.6 mg, Fat 16 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 147.6 mg, Sugar 25.4 g
COCONUT & CHOCOLATE BARS
Get the kids in the kitchen to help bake these tasty sweet treats with coconut cream, desiccated coconut and milk or dark chocolate
Provided by Cassie Best
Categories Dessert, Treat
Time 50m
Yield Makes 12-16 bars
Number Of Ingredients 8
Steps:
- Line a 20cm square baking tin with baking parchment and heat oven to 180C/160C fan/ gas 4. Tip the sugar, golden syrup, egg white, coconut cream and vanilla into a mixing bowl and mix with an electric whisk until well combined. Add the coconut and dried fruit and mix with a spatula until the ingredients are all evenly coated in the egg white mixture. Tip into the baking tin, press down with the back of a spoon to compress and make an even layer, then bake for 25-30 mins until golden brown and firm to the touch. Leave to cool completely in the tin.
- Melt the chocolate in a bowl over a pan of barely simmering water, or in short bursts in the microwave. Cut the coconut bake into 12 or 16 bars and remove the baking parchment. Turn the bars upside down and carefully spoon a little of the melted chocolate onto the base of each one, spreading with a knife to cover. Leave to set (pop in the fridge to speed it up if you like), then wrap the bars individually in baking parchment. Will keep in the fridge for up to 5 days.
Nutrition Facts : Calories 240 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE COCONUT BARS
These bars taste almost like Mound chocolate bars, for a change of taste, you could replace the chocolate chips with butterscotch chips, or any flavor that you desire.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 6
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.
CHOCOLATE COCONUT BARS
With a middle layer of coconut, these sweet chocolaty treats taste similar to a Mounds candy bar! If time is short, don't wait for the bars to cool-just lay on several thin milk chocolate bars right after you take the pan from the oven and spread them as they melt.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-COCONUT BARS
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
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.
COCONUT CHOCOLATE BARS
GREAT COMBINATON! My friends nicknamed these cookies "black-white" bars. These bars help with the chocolate and coconut cravings at the same time! They sell well at Bake Sales! Careful not to overbake. They store well in an air-tight container and flavor enhances with age.
Provided by Seasoned Cook
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 12
Steps:
- In a medium size bowl, beat eggs and add sugar. Blend in melted butter and vanilla.
- Mix flour, baking powder and salt. Blend into mixture.
- Pour one-half of batter into another bowl. In one batter add cocoa and the one tablespoon of melted butter. In the second batter add coconut.
- Pour the chocolate batter into a greased 8 x 8 baking pan. Spread the coconut batter on top.
- Bake in a 325 degree oven for 25 minutes. Do not overbake. Cool.
- Topping: Melt chocolate chips in microwave for 1 minute. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. Cut small--they are rich. (I have placed pan in fridg for 30 minutes to cool quickly.).
- Enjoy!
Nutrition Facts : Calories 140.6, Fat 8.2, SaturatedFat 5, Cholesterol 28.2, Sodium 82.1, Carbohydrate 16.8, Fiber 0.9, Sugar 13, Protein 1.5
CHOCOLATE COCONUT DATE BARS
These chocolate coconut date bars are a healthy snack idea.
Provided by Dawn Perry
Categories Breakfast Vegetarian Kid-Friendly Quick & Easy High Fiber Date Coconut Healthy Bon Appétit snack snack week Small Plates
Yield Makes 12
Number Of Ingredients 10
Steps:
- Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Process 2 cups pitted Medjool dates, 3/4 cup raw cacao powder, 3/4 cup unsweetened shredded coconut, 1/4 cup cacao nibs, 2 tablespoons agave syrup, 1 teaspoon kosher salt, and 2 tablespoons water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan. Scatter 1/4 cup unsweetened shredded coconut over top; press to adhere. Cut into bars.
CHOCOLATE-CRUSTED COCONUT BARS
Steps:
- Set a rack in the middle of the oven and preheat to 375 degrees F.
- Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.
- Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.
- Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.
- Mix the 4 cups coconut, the egg whites, confectioners¿ sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate.
CHOCOLATE COCONUT BARS
The sweet tooth cure.
Provided by Hanna Coolidge
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 40m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 24.2 g, Cholesterol 8.7 mg, Fat 5.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 86.8 mg, Sugar 20.2 g
CHOCOLATE-COCONUT BARS
Inspired by a much-loved chocolate-coconut candy bar, these are the perfect spur-of-the-moment treats for the event that almost slipped your mind: Premade sugar cookie dough does half the work for you!
Provided by Food Network Kitchen
Categories dessert
Yield sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
- For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
- For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
- Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.
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CHOCOLATE COCONUT COPYCAT BARS - MOM'S KITCHEN …
From momskitchenhandbook.com
5/5 (1)Estimated Reading Time 3 mins
- Boil the water. Put the dates in a shallow bowl and pour boiled water over them. Soak for 5 minutes, drain the water and discard. Put the soaked dates in the bowl of a food processor fitted with a metal blade.
- Set aside 1 tablespoon of the shredded coconut for topping the bars. Add the remaining coconut, walnuts, almonds, cocoa powder, and salt to the dates in the food processor. Run the processor until the nuts are ground into tiny bits and a sticky dough forms, pulsing as needed.
- Dump the dough onto the parchment-lined pan and use your fingers to press it down firmly and evenly, filling out the pan. If it's too sticky, lay parchment under your fingers as you press. Sprinkle the remaining tablespoon of coconut over the top.
CHOCOLATE-COCONUT BARS RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
Servings 18Total Time 1 hr
- Preheat the oven to 375°. Lightly grease a 9-inch square baking pan and line the bottom with parchment paper. In a small bowl, whisk the flours with the salt. In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients along with the chopped chocolate and cocoa powder. Press the dough evenly into the pan. Bake for about 15 minutes, until set.
- Meanwhile, in a medium bowl, mix the coconut flakes and condensed milk. Spoon the topping over the dough and bake for 15 minutes, until the flakes are golden. Transfer to a rack to cool for 5 minutes.
- Run a knife around the edge of the pan to loosen the cookie. Carefully turn out the cookie and peel off the paper. Turn it coconut-side up on the rack. Let cool completely before cutting into bars.
14 COPYCAT CHOCOLATE BAR RECIPES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Estimated Reading Time 8 mins
- Copycat Reese’s Peanut Butter Cups. From Makobi Scribe. One of my absolute favorite treats is a Reese’s Peanut Butter Cup. If I was able to eat these for breakfast, lunch, and dinner I would be one happy mama.
- Homemade Almond Joy Bars. From Something Swanky via Food Fanatic. Who doesn’t love a homemade candy bar? These homemade Almond Joy Bars look like they were pulled straight out of an advertisement.
- Copycat Kit Kat Bites. From Shugary Sweets. Kit Kat candy bar lovers will go crazy over this incredible Kit Kat inspired fudge full of all the delicious flavors found in the classic candy bar.
- Healthy Twix Bars. From Healthful Pursuit via Chocolate-Covered Katie. What is more indulgent than a chewy and crunchy Twix Bar? This healthier and gluten-free copycat recipe might just be it!
- Triple Treats (Copycat Oh Henry Bar) From Pamela at Food.com. These Triple Treat dessert bars double as an amazing copycat recipe for everyone’s favorite Oh Henry Bar.
- Easy Homemade Kit Kat Bars. From Passion for Savings. If you are going to a potluck party or just want to make a special dessert for your kids, these homemade copycat Kit Kat bars are a must make.
- 4 Ingredient Coconut Cream Bars. From Back for Seconds. Transform four simple ingredients into a chocolate bar inspired masterpiece with this amazing recipe for 4 Ingredient Coconut Cream Bars!
- Milky Ways. From Whisk Kid, Nougat slightly adapted from Cupcake Project. There’s just no mistaking that chocolate covered combination of caramel and nougat found in a Milky Way Bar.
- 5-minute Dark Chocolate Crunch Bars. From Chocolate-Covered Katie. Nestle’s doesn’t currently offer a dark chocolate version of their extremely popular Crunch chocolate bars, which means they are totally missing out.
- Homemade Snickers Bars. From It Is a Keeper, adapted from I Heart Naptime. Make these Homemade Snickers Bars just one time and your family will be begging for you to make them again for years to come.
CHOCOLATE COVERED COCONUT BARS - ART AND THE KITCHEN
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4.2/5 (20)Total Time 15 minsCategory Healthy SnackCalories 231 per serving
CHOCOLATE COCONUT BARS RECIPE - MOM FOODIE
From momfoodie.com
4.7/5 (19)Calories 389 per servingCategory Dessert
- Preheat oven to 350 degrees. Prepare a 9x9 baking dish with non stick spray. You can line the pan with foil and spray the foil for easy removal of the bars.
- In a food processor, grind the graham crackers into crumbs. Add in the melted butter and sugar; pulse again until well combined. Press the crumbs into the bottom of the prepared pan. Bake for 15 minutes.
- Once done baking, spread the shredded coconut all over the top and then pour the sweetened condensed milk all over the top. Bake for another 15 minutes.
- In a microwave safe bowl, add the chocolate chips and vegetable oil; heat for 30 seconds at a time and stir between each time. Once the chips are all melted, spread the chocolate over the top of your bars. Cool completely. Process can be sped up by placing them into the fridge.
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From chocolatechocolateandmore.com
Servings 12Total Time 3 hrsEstimated Reading Time 3 mins
- Heat the oven to 350F. Line an 11X7″ baking pan with parchment paper, leaving about 1 inch hanging over the sides for easy removal.
- In a mixing bowl, with the paddle attachment on, add the butter and sugar. Beat on low speed until the butter is light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl with a spatula. Stir in the coconut extract.
CHOCOLATE COCONUT BARS RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.2/5 (51)Total Time 38 minsCategory DessertCalories 360 per serving
- In a small mixing bowl, stir together graham cracker crumbs, melted butter, and a 1/2 teaspoon salt. Transfer to the baking dish and press firmly across the bottom.
- Pour the can of sweetened condensed milk over the crust and sprinkle a 1/4 teaspoon of salt across the top.
- Scatter chocolate chips across the dish, followed by the coconut. Use the tines of a fork to gently press the toppings into the condensed milk.
CHOCOLATE PECAN PIE BARS WITH COCONUT - CELEBRATING SWEETS
From celebratingsweets.com
Ratings 6Calories 376 per servingCategory Dessert
- Preheat oven to 350°F. Line an 8x8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
- In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
CHOCOLATE-COCONUT MACAROON BARS - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (4)Total Time 1 hr 41 minsServings 24
- Lightly grease a 9" x 13" pan., Whisk together the all-purpose flour, nut flour, sugar, and salt., Use a pastry blender or fork to thoroughly work the butter into the flour mixture., Add the water a bit at a time, mixing until the mixture will hold together when squeezed, but is still crumbly., Scatter the mixture into the pan.
- Press it into an even layer across the bottom and about 1" up the sides., Bake the crust for 15 to 18 minutes, until set.
- Remove it from the oven and reduce the temperature to 325°F., To make the topping: Beat the egg whites or meringue powder and water until foamy, then add the cream of tartar and salt.
NO-BAKE CHOCOLATE STRAWBERRY COCONUT BARS - YAY! FOR FOOD
From yayforfood.com
5/5 (2)Total Time 30 minsCategory DessertsCalories 409 per serving
- Place the shredded coconut in a blender and pulse until it forms a powdery-texture. In a medium bowl, mix together the ground shredded coconut with the other coconut layer ingredients until well combined. Place in the pan and press down to form an even layer. Put the pan in the freezer for at least 10 minutes.
- In the meantime, in a small saucepan on medium-high heat, add the strawberries and maple syrup. Stir occasionally, allowing the strawberries to soften and break down, about 5 minutes. Remove from the heat and mash with a fork to make smaller pieces.
- In a small microwave-safe bowl, add the chocolate chips and coconut oil and microwave on high in 30 second intervals, stirring in between, until the chocolate is completely melted and smooth**.
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Cuisine AmericanTotal Time 15 minsCategory DessertCalories 287 per serving
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From insidebrucrewlife.com
4.4/5 (9)Total Time 40 minsCategory Brownies & BarsCalories 217 per serving
- Combine the cake mix, milk, and melted butter until it forms a dough. Press half the dough in the prepared pan. Set aside.
- Mix together the sweetened condensed milk and the coconut. Spread evenly over the dough in the pan.
- Crumble the rest of the dough over the top of the coconut mixture. Bake for 25-26 minutes. Let cool completely.
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From thebigmansworld.com
5/5 (124)Calories 169 per servingCategory Dessert
- Line a square pan or large loaf pan with parchment paper and set aside. Alternatively, you can grease a 12-count brownie or bar pan.
- In a large mixing bowl, add all your ingredients and mix very well. Pour batter into the lined pan or distribute amongst the 12-count bar pan. Slightly wet your hands and press into place. Refrigerate or freeze for 30 minutes, to firm up.
- Melt your chocolate chips of choice and individually, dip each coconut bar in the melted chocolate until coated evenly. Repeat until all the bars are evenly coated. Refrigerate until chocolate firms up.
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