Peachy Coconut Bars Recipes

Steps:

• Preheat oven to 350ºF.
• Combine cake mix and coconut; cut in butter with pastry blender or 2 table knives until mixture is crumbly.
• Press lightly onto the bottom and 1/2-inch up sides of an 8-inch square baking dish.
• Bake for 15 minutes. Remove from oven.
• Arrange peach slices over crust.
• Combine sugar and cinnamon; sprinkle over peaches.
• Blend sour cream and egg; pour over peaches.
• Bake 15 minutes or just until set.

Steps:

• Heat oven to 350°F.
• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, coconut, milk and remaining sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spread over crust. Top with peaches, overlapping slices as necessary to form even layer on crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour over peaches. Refrigerate 3 hours or until firm.

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:

• In a large bowl, combine flour and baking powder. Using a pastry blender or your fingers, cut the butter into the flour till mixture is coarse and crumbly. Using a wooden spoon, add eggs one at a time, then the milk, stirring to make a soft dough.
• Spread dough into a greased 8x8-inch or 9x9-inch pan (depending on how thick you want your bars).
• Spread preserves over dough and set pan aside.
• To prepare topping: mix the sugar and the butter in a bowl. Add the coconut and toss to coat. Spread over the preserves and bake at 350° for 30 minutes. Cool and cut into bars. Pack airtight.