Cherry Chocolate Coconut Bars Recipes

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350. Spray or lightly grease a 13x9x2 inch baking pan. In bowl or food processor, combine 1 C flour, confectioners sugar, and cut in butter until crumbly. Spread evenly in pan and press down. Bake 10-12 minutes, until lightly browned. Set aside to cool slightly.
• Combine eggs, sugar and vanilla in a bowl, then add flour, baking powder and salt. Stir in chips, cherries and coconut. Spread over crust. Bake 20-25 minutes, until firm. Cool, and then cut into bars.

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

Steps:

• 1. Heat oven to 350°. Grease a 9 x 13" baking pan well. You may also parchment line the pan. Make sure to grease before lining with the parchment. Set baking pan aside.
• 2. drain the marachino cherries. Cut maraschino cherries into pieces aproximately 4 pieces per cherry. Place Cherry pieces between paper towels and squeeze out as much juice as possible.
• 3. Pour the can of condensed milk evenly over crust in pan. Sprinkle the almonds, and coconut over the condensed milk. Sprinkle with the chopped Cherries last. Pat down the mixture with your hands.
• 4. Place in 350°oven. Bake 30 to 40 minutes or until side edges are turning golden brown. Remove from oven.
• 5. Place chocolate chips in a bowl with the shortening. Cook on high for one minute. Stop microwave and Stir well. Place back in microwave for approximately 30 to 60 more seconds. Stir mixture again until completely melted. Drizzle mixture over the cookie bars. You can make a design or you can spread the chocolate completely over-the-top. You may garnish the top with sliced almonds and coconut at this point if desired. Place in the fridge until the chocolate sets up. Store outside of refrigeration. Cut into bars and enjoy..

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over crust., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.

Steps:

• Set your oven rack to the lowest level and preheat to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper.
• In the bowl of a food processor, pulse together the flour, oats, coconut, brown sugar and salt once or twice to combine. Pour over the melted coconut oil, vanilla extract and coconut extract and pulse just until combined.
• Press two thirds of the dough into the bottom of your prepared baking pan. Spread an even layer of jam onto the base layer of dough, then squeeze and crumble the remaining dough overtop.
• Bake for 30 to 35 minutes, or until golden brown and jam is bubbling. Allow the bars to cool completely before lifting out of the pan and cutting into squares.

Steps:

• In food processor, mix flour and confectioners' sugar.
• Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs.
• Press in to a 9 inch square baking dish that has been sprayed with oil.
• Bake on 350°F for 12-15 minutes, or until lightly browned.
• Cool on wire rack.
• While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well.
• Combine flour, baking powder and salt and add to egg mixture and blend until smooth.
• Add cherries, nuts and coconut and pulse until just blended.
• Spread over crust and bake on 350°F for 20-25 minutes or until firm.
• Refrigerate left overs-- if you have any.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.