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.
PEANUT BUTTER COCONUT COOKIES
These three-ingredient peanut butter coconut cookies are easy to make, so you'll always have time to make a quick batch. Bonus: No flour means they're also gluten-free! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 82 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CHEWY PEANUT BUTTER BARS
This recipe combines three of my favorite foods-peanut butter, coconut and chocolate-into one mouthwatering dessert. It's very rich and filling, so a small piece usually satisfies even a real sweet tooth.-Mrs. Sanford Wickham, Holbrook, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour and sugar; cut in the butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until lightly browned. , In a large bowl, beat the eggs, corn syrup, sugar, peanut butter and salt until smooth. Fold in coconut and chocolate chips. Pour over crust. Return to the oven for 15-20 minutes or until golden. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER-BROWNIE-COCONUT LAYERED BARS
We combined a peanut butter cookie, a brownie and a macaroon and made something totally wonderful-and definitely worth the effort. The bars are almost like fudge, so a little goes a long way. Bonus: This triple-threat dessert smells amazing as it bakes!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 44 bite-size pieces
Number Of Ingredients 20
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 in a medium bowl with an electric mixer on medium-high 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 brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined. Pour the brownie batter over the peanut butter layer.
- For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla 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 brownie layer (there shouldn't be any brownie peeking through).
- Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.)
- Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.
PEANUT BUTTER COCONUT BARS
Categories Chocolate Dessert Bake Back to School Coconut Peanut Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 48 cookies
Number Of Ingredients 9
Steps:
- In a bowl with an electric mixer cream the butter with the sugar and beat the mixture until it is light and fluffy. Add the peanut butter, beat the mixture until it is combined well, and beat in the egg, the vanilla, and the salt. Add the flour, beat the mixture until it is just combined, and stir in the coconut. Spread the mixture evenly in a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, sprinkle the peanuts over it, pressing them into the mixture lightly, and bake the mixture in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the mixture cool completely in the pan on a rack, cut it into 24 bars, and cut each bar in half diagonally to form 2 triangles.
PEANUT BUTTER-COCONUT BARS
Make and share this Peanut Butter-Coconut Bars recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Butter a 15 x 10-inch jellyroll pan.
- Cream butter with sugar and beat until light and fluffy.
- Add peanut butter and beat until combined well.
- Beat in egg, vanilla and salt.
- Add flour and beat just until combined.
- Stir in coconut.
- Spread mixture evenly in prepared pan.
- Sprinkle peanuts over, pressing them in lightly.
- Bake for 20-25 minutes, or until a tester comes out clean.
- Let cool, cut into 24 bars and then the bar on the diagonal, making 48 cookies.
Nutrition Facts : Calories 115.4, Fat 7.2, SaturatedFat 3.7, Cholesterol 16.4, Sodium 82.5, Carbohydrate 11.1, Fiber 0.6, Sugar 6.4, Protein 2.3
PEANUT BUTTERY COCONUT BARS
Make and share this Peanut Buttery Coconut Bars recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 30m
Yield 48 treats
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- In bowl with electric mixer, cream butter with sugar; beat until light and fluffy.
- Add peanut butter and beat until combined well. Beat in the egg, vanilla extract and salt.
- Add flour; beat mixture until just combined, then stir in the coconut.
- Spread mixture evenly in a buttered 15 x 10-inch jellyroll pan.
- Sprinkle the peanuts over it, pressing them into the mixture lightly.
- Bake in the middle of oven for 20-25 minutes, or until tester comes out clean.
- Let cool completely in pan on a rack. Cut it into 24 bars; cut each in half diagonally forming triangles.
Nutrition Facts : Calories 127.1, Fat 8.3, SaturatedFat 3.8, Cholesterol 12, Sodium 80.2, Carbohydrate 11.6, Fiber 0.8, Sugar 6.5, Protein 2.7
NO-BAKE PEANUT BUTTER COCONUT COOKIES RECIPE BY TASTY
Here's what you need: natural peanut butter, coconut oil, vanilla extract, unsweetened shredded coconut flake
Provided by Tiffany Lo
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
- Add the unsweetened shredded coconut flakes and mix until evenly coated.
- Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
- Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
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