CHOCOLATE-COCONUT LAYER BARS
I'm a huge fan of Nanaimo bars, the no-bake layered dessert named for the city in British Columbia. For fun, I reinvented this treat with coconut lovers in mind. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 229 calories, Fat 13g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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.
CHOCOLATE-COCONUT SQUARES
Make and share this Chocolate-Coconut Squares recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 32m
Yield 1 13x9 inch pan
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Prepare an ungreased 13 x 9-in baking pan.
- Combine first 4 ingredients.
- Press mixture into ungreased baking dish.
- Bake for 10 minutes.
- Combine milk and coconut; mix well, spread over crust.
- Bake for another 10-12 minutes.
- Combine chocolate chips and peanut butter in a small saucepan.
- Cook, over low heat, stirring constantly until chocolate melts.
- Spread over coconut layer.
- Garnish with chopped peanuts, if desired.
- Cool and cut into bars.
CHOCOLATE COCONUT SQUARES
These very rich and delicious layered bars are a big hit whenever I take them to a potluck or family gathering.
Provided by MizzNezz
Categories Bar Cookie
Time 52m
Yield 24 Bars
Number Of Ingredients 14
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.
OATMEAL COCONUT SQUARES WITH CHOCOLATE CHIPS
Categories Cookies Chocolate Dessert Bake Coconut Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
- Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
- Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.
COCONUT CHOCOLATE SQUARES
My daughter made these for me on Mother's Day. They are SO GOOD! If you like Mounds Bars, these are even better! I've changed this recipe to use only sweetened flaked coconut.
Provided by Chef PotPie
Categories Candy
Time 25m
Yield 16-20 candies, 16-20 serving(s)
Number Of Ingredients 3
Steps:
- Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of waxed paper, leaving a 2-inch overhang on both sides.
- Mix together flaked and condensed milk with your fingertips until well combined, then firmly press into pan in an even layer with an offset spatula. Chill, uncovered 5 minutes.
- Melt chocolate gently in microwave on low until completely melted and smooth. Spread evenly over coconut layer and chill until firm, 7-10 minutes.
- Lift confection onto cutting board using overhang and halve it with a sharp knife. Sandwich the halves together, coconut sides in, to form and 8X4-inch rectangle, then discard waxed paper. Cut into 16-20 pieces.
- Chill until serving time.
Nutrition Facts : Calories 53.3, Fat 2.8, SaturatedFat 2.3, Cholesterol 2.2, Sodium 25.9, Carbohydrate 6.8, Fiber 0.3, Sugar 6.5, Protein 0.7
CHOCOLATE COCONUT SQUARES
Categories Chocolate Dairy Fruit Dessert Bake Christmas Coconut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a food processor pulse biscuits or crackers until finely ground. Melt butter and in a large bowl stir together with crumbs, coconut, and salt until combined. Firmly press crumb mixture evenly onto bottom of a 9-inch square baking pan and bake in middle of oven until golden, about 15 minutes. Cool crust completely in pan on a rack.
- Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate 15 minutes.
- In a small bowl lightly beat yolks. In a saucepan heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly. Add mixture to remaining cream and cook over moderate heat, whisking, until an instant-read thermometer registers 160°F. Whisk custard into chocolate until just smooth and pour evenly over crust, smoothing top with a small metal offset spatula or rubber spatula. Chill confection, covered, at least 4 hours, or until firm. With a sharp thin knife cut confection into 36 squares. (Squares keep, layered between sheets of wax paper in an airtight container and chilled, 1 week.)
- Using star shapes cut out of parchment paper as a stencil, dust squares with confectioners' sugar.
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