COCONUT CARAMEL BARS
If you love the taste of Samoa cookies, you will enjoy these gooey and chewy bars loaded with coconut, caramel and chocolate! If you have any question as to lifting these bars from the pan, line the bottom with parchment. This recipe was the grand prize winner for King Arthur Flour and the Baker's Catalogue.
Provided by Bev I Am
Categories Bar Cookie
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
- Increase oven temperature to 350 degrees F.
- In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
- Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
- Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
- Bake for 15 minutes.
- Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
- Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
- Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
- Sprinkle bars with the chocolate chips.
- Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
- Set aside to cool completely.
- Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
- Set on a rack.
- Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
- Stir to combine with milk or cream, drizzle over the bars.
- Garnish with reserved toasted coconut.
Nutrition Facts : Calories 203.5, Fat 10, SaturatedFat 6.8, Cholesterol 18, Sodium 118.5, Carbohydrate 29, Fiber 1.1, Sugar 22.5, Protein 1.7
CARAMEL COCONUT CLUSTER BARS
Make and share this Caramel Coconut Cluster Bars recipe from Food.com.
Provided by Brookelynne26
Categories Bar Cookie
Time P1D
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Toast the coconut: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Spread the coconut in an even layer on the baking sheet and toast, tossing and turning every 4 minutes or so, until the coconut just starts to turn golden, about 12 minutes total. Remove the coconut from the oven and set aside to cool.
- Make the Cookie Base: Increase the oven temperature to 350 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to overhang on two sides. Lightly spray the parchment paper.
- In a medium bowl, whisk together the flour and salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, approximately 2 minutes. Add the vanilla and the flour mixture and beat just until combined.
- Turn the dough out into the prepared baking pan and, with lightly floured hands, press the dough into an even layer on the bottom of the pan (do not press up the sides). Prick the top of the dough with the tines of a fork and bake the crust for 25 to 30 minutes, rotating the pan halfway through the baking time, until golden. Remove the pan from the oven and place on a wire rack to cool.
- Make the Caramel Layer: In a medium saucepan, combine the corn syrup, both sugars, and 2 tablespoons of water and stir gently so you don't splash any of it up on the sides of the pan. Set the saucepan over low heat and continue to stir gently until the sugar dissolves. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Turn the heat up to medium-high and wait without stirring for the mixture to reach 240 to 245 degrees F, about 7 minutes. Keep a watchful eye on the temperature while you proceed with the next step-you do not want the mixture to exceed 250 degrees F.
- Meanwhile, in a small saucepan over medium heat, stir together the cream and sweetened condensed milk. Gently warm the mixture; do not let it boil.
- Once the sugar mixture turns amber, remove it from the heat and stir in the butter and the warm cream mixture until completely combined (be careful as it will bubble up when you add the cream mixture). Place the pan back over medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees F.
- Remove the pan from the heat, stir in the vanilla, and fold in 2 cups of the toasted coconut.
- Pour the caramel directly onto the cookie base and, working quickly, spread it into an even layer with an offset spatula. Sprinkle the remaining 1 cup of toasted coconut over the caramel. Let cool to room temperature, about 2 hours, then place in the refrigerator to chill for at least 1 hour.
- Line a baking sheet with parchment paper. Use a knife to loosen the chilled bars from the sides of the pan, then lift the bars out using the parchment paper overhang. Spray a sharp knife with nonstick cooking spray and cut the bars into twenty-four 3-by-1 1/2-inch rectangles and place on the prepared baking sheet. Refrigerate until ready to assemble.
- Assemble the bars: Melt both chocolates together in the bowl of a double boiler over medium heat or in the microwave (in a microwave-safe bowl, cook the chocolate at 50% power (medium) for 15-seconds bursts, stirring between each blast, until melted).
- Dip half of each individual bar in the melted chocolate, scrape off the excess chocolate with an offset spatula, and place the bar back on the baking sheet. Repeat with the remaining bars.
- Alternatively, dip the bottom of each bar in the remaining melted chocolate, scrape off the excess chocolate with an offset spatula. Return to the baking sheet to set. Once set, squeeze the chocolate into one corner of the zippered plastic bag and twist the other end of the bag a few times to form a makeshift pastry bag. Use a kitchen scissor to snip off the small corner of the bag where the chocolate has collected (you don't want too large a snip or the chocolate will ooze out).
- Working quickly, drizzle the chocolate in a zigzag pattern across all of the bars. Place the pan of bars back into the refrigerator for 15 minutes to let the chocolate set up. Serve immediately. The bars can be stored in the refrigerator, tightly covered, for up to 4 days. They taste really good directly from the refrigerator as well as at room temperature-entirely up to you.
CHOCOLATE CHIP CARAMEL BARS
Steps:
- HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
- COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
- COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
- COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
- BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.
FAVORITE CHOCOLATE-CARAMEL-NUT BARS
Chopped semi-sweet chocolate, walnuts and gooey caramel are sandwiched between a chocolate crust and topping in these rich, decadent bar cookies.
Provided by My Food and Family
Categories Home
Time 48m
Yield 32 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook caramels and 1/3 cup milk in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Remove from heat.
- Combine cake mix, butter and remaining milk; press half onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
- Sprinkle with 1 cup nuts and 1/2 cup chopped chocolate. Drizzle with caramel sauce; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mix mixture; press gently into caramel sauce with back of spoon. Sprinkle with remaining nuts and chocolate.
- Bake 18 min. or until lightly browned. Cool completely before cutting into bars.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CARAMEL BARS
Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
Provided by Jordanna Novak
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
- In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
- Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
- Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 23.7 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 127.5 mg, Sugar 15.2 g
MRS. KOLBERT'S COCONUT BARS
Steps:
- Preheat the oven to 350°F. In a bowl with a fork stir together 1/2 cup of the brown sugar, 1 cup of the flour, and the butter until the mixture is combined well, press the mixture evenly onto the bottom of a 13-by 9-inch baking pan, and bake it in the middle of the oven for 10 minutes. In the bowl with the fork combine the remaining 1 cup brown sugar, the remaining 3 tablespoons flour, the coconut, the almonds, the eggs, the vanilla, and the salt and blend the mixture well. Spread the coconut mixture evenly over the crust and bake the mixture for 20 minutes, or until it is pale golden. Cut the mixture into 48 bars and let the bar cool completely in the pan on a rack. The coconut bars may be made 1 month in advance and kept frozen in airtight containers.
CHOCOLATE CARAMEL BARS
Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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 :
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
CARAMEL COCONUT CHOCOLATE CHIP BARS
These layered dessert bars are loaded with gluten free chocolate chunk dough, caramel sauce, chocolate chips, pecans and toasted coconut for the ultimate treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
- Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
- Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
- Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHUNK COCONUT CARAMEL BARS
Planning a sleepover for your kiddos? We predict these Chocolate Chunk Coconut Caramel Bars would be a super-popular treat.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 36 servings, 1 bar each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press crumb mixture firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 15 minutes.
- Sprinkle pecans and coconut over crust; cover with condensed milk. Bake an additional 25 minutes or until coconut is lightly browned. Cool in pan on wire rack.
- Microwave caramels and milk in medium microwavable bowl on HIGH 2 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Drizzle over dessert; sprinkle with chocolate chunks. Cool completely. Cut into 36 bars to serve.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "coconutcaramelbars recipes"
GRAND PRIZE COCONUT-CARAMEL BARS | KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (33)Total Time 2 hrs 15 minsServings 24
- To toast coconut, spread it in a 9" x 13" pan, and bake it in a preheated 300°F oven for 18 to 22 minutes, stirring it halfway through, or until it's a light golden brown.
- Remove the coconut from the oven, and set it aside., Increase the oven heat to 350°F., In a large bowl, beat together the butter, sugar, vanilla, and egg.
- Mix in the flour, salt, baking powder, and 1 1/2 cups (80g) of the toasted coconut., Spread the mixture in an ungreased 9" x 13" pan.
GOOEY CARAMEL COCONUT BARS RECIPE | FOOD NETWORK
From foodnetwork.com
Category DessertSteps 4Difficulty EasyTotal Time 37 mins
- 2. Spread ice cream topping on top of Kellogg's® Pop-Tarts® Brown Sugar Cinnamon Unfrosted toaster pastries. Place on prepared baking sheet.
- 3. Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes.
CARAMEL COCONUT BARS | WITH A BLAST
From withablast.net
COCONUT CARAMEL BARS - NADIA'S HEALTHY KITCHEN
From nadiashealthykitchen.com
CHEWY CARAMEL CHOCOLATE BARS - JESSICA GAVIN
From jessicagavin.com
CARAMEL COCONUT CHOCOLATE CHIP BARS | GIRL VERSUS DOUGH
From girlversusdough.com
10 BEST CHOCOLATE CHIP CARAMEL BARS RECIPES - YUMMLY
From yummly.com
CHOCOLATE COCONUT CARAMEL BARS | GREEN SMOOTHIE GOURMET
From greensmoothiegourmet.com
CARAMEL COCONUT BARS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
COCONUT BARS - LAUREN'S LATEST
From laurenslatest.com
COCONUT CARAMEL BARS – COCONUTMILKIDEAS
From coconutmilkideas.com
COCONUT CARAMEL TAHINI CHOCOLATE BARS BY PANACEAS_PANTRY - THE …
From thefeedfeed.com
COCONUT CARAMEL COOKIE BARS AKA SAMOAS BARS - CRAVINGS OF A …
From cravingsofalunatic.com
LIME COCONUT BARS RECIPE - THE SPRUCE EATS
From thespruceeats.com
COCONUT CARAMEL BARS - LOVE IN MY OVEN
From loveinmyoven.com
CARAMEL COCONUT BARS - COOKIES AND CUPS
From cookiesandcups.com
GIANT FOOD WEEKLY CIRCULAR - JUN 17 TO JUN 23
From circular.giantfood.com
CHEWY CARAMEL COCONUT BARS [+ VIDEO] - SUGAR SALT MAGIC
From sugarsaltmagic.com
CHOCOLATE COCONUT CARAMEL BARS - BAKED AMBROSIA
From bakedambrosia.com
COCONUT CARAMEL MAGIC BARS - THE CAREFREE KITCHEN
From thecarefreekitchen.com
COCONUT CARAMEL COOKIE MAGIC BARS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
CARAMEL COCONUT COOKIE BARS | BETTER HOMES & GARDENS
From bhg.com
THE BEST GOOEY CHOCOLATE COCONUT BARS - FORK FREEDOM
From forkfreedom.com
10 BEST HEALTHY COCONUT OATMEAL BARS RECIPES - YUMMLY
From yummly.com
CARAMEL COCONUT CHOCOLATE CHIP BARS RECIPE - PILLSBURY.COM
From pillsbury.com
CARAMEL COCONUT BARS - HIGH CARB HANNAH
From highcarbhannah.co
CHEWY COCONUT BARS | EASY COCONUT DESSERT BARS RECIPE
From cookiesandcups.com
VEGAN GOOEY CHOCOLATE COCONUT CARAMEL BARS. - HALF BAKED HARVEST
From halfbakedharvest.com
COCONUT CARAMEL CAROB BARS - THE AUSTRALIAN CAROB CO.
From australiancarobs.com
COCONUT CARAMEL PECAN COOKIE BARS - MY BAKING ADDICTION
From mybakingaddiction.com
COCONUT CARAMEL TWIX BARS! - LILSIPPER
From lilsipper.com
COCONUT CARAMEL (DF, GF*) | RAGLAN FOOD CO
From raglanfoodco.com
CHOCOLATE COCONUT CARAMEL BARS - BAKERITA
From bakerita.com
GOOEY CARAMEL COCONUT BARS - KELLOGG'S
From kelloggs.com
KETO COCONUT BARS RECIPE (3.6G NET CARBS!) | WHOLESOME YUM FOODS
From wholesomeyumfoods.com
TOASTED COCONUT CARAMEL SHORTBREAD BARS (AKA SAMOA ... - BAKED …
From bakedgreens.com
BEST COCONUT DREAM BARS RECIPES - FOOD NETWORK
From foodnetwork.ca
You'll also love