MRS. FIELDS COCONUT MUD BARS
Make and share this Mrs. Fields Coconut Mud Bars recipe from Food.com.
Provided by PalatablePastime
Categories Bar Cookie
Time 25m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Lightly butter a 9x13-inch baking pan.
- To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
- Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
- Press into the bottom of the baking pan.
- Bake at 350°F for 10 minutes, then place pan on rack to cool.
- Leave oven on.
- Next prepare the chocolate ganache.
- After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
- Pour the cream over the ganache, and wait 5 minutes before stirring.
- The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
- To prepare the topping, cream the remaining butter in a bowl.
- Add the granulated sugar, and extracts.
- Beat until blended, then beat in the eggs; then stir in coconut and nuts.
- Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
- Bake at 350°F for 25-30 minutes, until golden brown.
- Set pan on rack to cool before cutting into bars.
Nutrition Facts : Calories 268.6, Fat 18.1, SaturatedFat 8.8, Cholesterol 41.3, Sodium 37.1, Carbohydrate 25.1, Fiber 2, Sugar 16.7, Protein 2.7
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.
COCONUT-PINEAPPLE RHUBARB BARS
I make this crunchy, buttery dessert bar with homegrown rhubarb. For an added attraction, serve it warm with frozen yogurt or ice cream. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 4-5 minutes., In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; if desired, stir in extract., In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture., Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 185 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 124mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT MOUND BALLS
My DH always gets a container of these every year during the holidays from one of the ladies in the office at one of his clients. I asked him to get the recipe from her and now I have it. OH! I love them! Thought I would share the recipe too.
Provided by Marsha D.
Categories Coconut
Time 1h
Yield 10 dozen
Number Of Ingredients 7
Steps:
- In a medium to large pot, melt the butter.
- Add Eagle Brand milk and stir well.
- Remove from heat and add coconut,almonds and powdered sugar. Stir well.
- Let cool down 15 minutes; shape into small to medium balls.
- Place on a lightly greased pan and put in freezer for 30 minutes to harden.
- After 30 minutes or the balls have harden, remove from freezer and set aside.
- Melt shortening in pan and add chocolate chips. Stir until chips melts or until smooth.
- Dip balls in chocolate and place on wax paper and allow to set up.
Nutrition Facts : Calories 1079.1, Fat 60.8, SaturatedFat 31, Cholesterol 17, Sodium 337.8, Carbohydrate 132.4, Fiber 8.5, Sugar 121.3, Protein 10.2
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
MISSISSIPPI MUD COOKIES
Non-bake cookie with coconut, oats and nuts.
Provided by Wanda Chambers
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat.
- Stir in cocoa and vanilla. Stir in remaining ingredients to coat well.
- Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!
Nutrition Facts : Calories 221.2 calories, Carbohydrate 34.2 g, Cholesterol 14.1 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 46.2 mg, Sugar 23.6 g
COCONUT PROTEIN BARS
Make and share this Coconut Protein Bars recipe from Food.com.
Provided by skybobo123
Categories Lunch/Snacks
Time 10m
Yield 8 squares, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients (except coconut) together in a bowl.
- Spread half of mixture evenly in bottom of pan.
- Add layer of coconut.
- Spread 2nd half of mixture over coconut layer.
- Place in fridge overnight and cut into 8 individual squares.
COCONUT BARS
When I need a dessert that everyone will enjoy, this fits the bill. Every bite of these gooey bars is finger-licking good! I often keep the ingredients on hand.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cracker crumbs, sugar and butter; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Combine coconut and milk; spread over crust. Bake 15 minutes longer. , In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Cool completely on a wire rack before cutting.
Nutrition Facts :
MISSISSIPPI MUD BARS
"Take a chocolate brownie layer topped with marshmallows, toasted pecans and chocolate frosting. Sound like the great makings for a dessert? Well it is what makes these Mississippi Mud Bars"----realmomkitchen.com
Provided by jabz53105
Categories Bar Cookie
Time 1h45m
Yield 15 bars, 15 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees,.
- 2. Place pecans on a baking sheet.
- 3. Place in a 350 degree oven for 4 minutes. Stir and bake another 4 minutes. Remove from oven and set aside.
- 4. In a microwave safe dish, microwave butter and chocolate chips in a large on HIGH 30 seconds. Stir and microwave another 30 seconds. Stir until smooth.
- 5. Combine the chocolate mixture with the sugar, flour, cocoa, eggs, vanilla, and salt. Stir until well combined.
- 6. Pour batter into a greased or parchment lined 15- x 10- x 1-inch jelly-roll pan.
- 7. Bake at 350° for 20 minutes.
- 8. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 4 to 6 minutes or until nice and puffy.
- 9. Remove from oven and sprinkle with pecans.
- 10. In a sauce pan, combine the butter, cocoa, and milk until combined.
- 11. Then cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.
- 12. Beat in powdered sugar and vanilla with an electric mixer until smooth.
- 13. Place frosting in a quart sized freezer bag. Snip the corner with a pair of scissors and pipe over the bars.
- 14. Cut into bars and enjoy. Makes 15 bars.
Nutrition Facts : Calories 517.3, Fat 24.3, SaturatedFat 12, Cholesterol 90.6, Sodium 289.7, Carbohydrate 75.3, Fiber 2.6, Sugar 57.2, Protein 5.2
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.
COCONUT BARS
My friend at work made these for a party we were having. They were sooooo goood I had to have the recipe. Now, my family ask me to make these all the time.
Provided by paula giles
Categories Bar Cookie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly.
- add eggs and vanilla.
- Beat well.
- stir in flour and baking powder.
- Mix thourghly add coconut.
- pour into 9x13 pan sprayed w/Pam.
- bake at 350 30 minutes cut while warm.
CHEWY COCONUT BARS
You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.
Provided by Myrtis Gunnels
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
- Bake 20 to 25 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 45.3 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 118 mg, Sugar 32.4 g
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