Layered Coconut Chocolate Bars Recipes

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:

• 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:

• 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.

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
• BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
• STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
• BAKE 24 to 26 minutes. Cool. Cut into 24 bars.

Steps:

• LINE 13x9-inch pan with 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. BEAT cream cheese 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. 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 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:

• 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:

• Cream butter and sugar; add eggs and vanilla.
• Mix flour, cocoa, and nuts.
• Add to sugar mixture.
• Spread into 9x13 pan.
• Bake at 350* for 30 minutes.
• Combine condensed milk and coconut.
• Spread over cake, bake 15 minutes more.
• Mix frosting ingredients until smooth.
• Spread over the coconut while still warm.
• Chill.
• Cut into bars.

Steps:

• Preheat oven to 350° degrees Fahrenheit.
• Melt butter; pour into the bottom of a 9 by 12 baking pan.
• Pour graham cracker crumbs over butter; pat down.
• Add the chocolate chips, butterscotch chips, pecans, and coconut in the order listed, sprinkling in an even layer.
• For the final layer, pour the can of sweetened condensed milk over the entire top.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes until top is nice and and golden.
• Cool completely and cut into bars.
• ** Tip:" I go to my local Dollar Tree store and buy the Aluminum sheet pans they have there. They are not quite 9X12 but something like 11 ½ x 2inches deep. They work wonderfully.

Steps:

• Preheat oven to 375 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving overhang on short sides; lightly coat paper with cooking spray.
• In a food processor, pulse together butter, confectioners' sugar, flour, and salt until mixture resembles coarse meal. Add oats and pulse until just combined. Press dough evenly into bottom of dish and bake until lightly browned and firm, about 20 minutes.
• Scatter chocolate chips, walnuts, and raisins on top of crust. Drizzle with condensed milk and top with coconut. Bake until coconut is golden, about 20 minutes. Let cool completely in dish on a wire rack before cutting into 18 squares.

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.