Mrs Kolberts Coconut Bars Recipes

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.

Steps:

• Preheat oven to 350°F.
• Lightly butter a 9x13-inch baking pan.
• To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
• Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
• Press into the bottom of the baking pan.
• Bake at 350°F for 10 minutes, then place pan on rack to cool.
• Leave oven on.
• Next prepare the chocolate ganache.
• After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
• Pour the cream over the ganache, and wait 5 minutes before stirring.
• The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
• To prepare the topping, cream the remaining butter in a bowl.
• Add the granulated sugar, and extracts.
• Beat until blended, then beat in the eggs; then stir in coconut and nuts.
• Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
• Bake at 350°F for 25-30 minutes, until golden brown.
• Set pan on rack to 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:

• 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.

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.