coconut bars

Buttery Coconut Bars

flour

brown sugar

butter (melted)

tsp salt

eggs (at room temp)

14 oz can condensed milk

vanilla

coconut

Preheat oven to 350F/180C. Line a 13x9 baking dish with parchment and let the ends extend up and over the sides.

Mix the dry crust ingredients in a large bowl till they’re well blended. Add the melted butter mixing well. Press into the bottom of the prepared pan.

Bake for 12-15 min, until light brown. Remove and cool 10 minutes on a rack. Reduce oven temperature to 325F/160C.

In a large bowl, whisk all the filling ingredients, except the coconut, until well blended. Fold in the coconut. Pour filling over the crust and sprinkle top with the remaining 1 cup of coconut.

Bake for 25-30 minutes, until top is a light golden brown. Cool completely on wire rack.

Lift cooled bars out of the pan using the parchment overhang. Cut into bars.

Looking for a fun and easy recipe for something sweet? Make 3 Ingredient Coconut Mounds Bars! A sweet coconut filling dipped in dark chocolate and ready for snacking in just about 30 minutes--you&#039;ll love this make-at-home version of Mounds Bars.

3 Ingredient Mounds Bar Recipe

can sweetened condensed milk

dark chocolate ((or semi sweet chocolate))

In a medium mixing bowl, combine the coconut and sweetened condensed milk.

With clean and wet hands, shape the coconut mixture into 12 logs, placing each on a parchment paper lined cookie sheet. Freeze for about 20 minutes.

In a microwave-safe bowl, melt about 10 ounces of the chocolate by microwaving on high for 30 seconds then in 15 second intervals until completely melted. Stir well between each interval.

Add the remaining 5 ounces of chocolate to the melted chocolate and stir until it is melted.

Use forks to dip each of the coconut bars into the chocolate, then transfer back to the parchment paper lined cookie sheet. Allow the chocolate on the bars to set. Because the bars were chilled in the freezer, the chocolate should set quickly.

Chocolate cherry coconut bars made in a loaf pan.

Chocolate Cherry Coconut Bars

unsalted butter, melted

almond extract

salt

all-purpose flour

baking powder

chocolate chips

coconut shreds (sweet or unsweet, your choice)

Morello cherries

Preheat the oven to 350°.

Line a 9 x 5 x 3 loaf...

Line a 9 x 5 x 3 loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.

In a medium bowl, stir together the melted...

In a medium bowl, stir together the melted butter and brown sugar with a wooden spoon until well blended.

Stir in the egg yolk, vanilla, almond extract...

Stir in the egg yolk, vanilla, almond extract and salt.

Sprinkle the flour and baking powder evenly on...

Sprinkle the flour and baking powder evenly on top and stir it together.

Finally, stir in the chocolate chips, coconut and...

Finally, stir in the chocolate chips, coconut and cherries.

Bake for 22-24 minutes. Use a toothpick to...

Bake for 22-24 minutes. Use a toothpick to test for doneness you don't want the toothpick to come out dry; some moist crumbs clinging is what you're looking for. Immediately lift the blondies out of the pan and allow to cool completely on a wire rack before devouring.

These decadent Chocolate Coconut Bars boast a buttery graham cracker crust, a creamy coconut filling and a rich chocolate topping - the ultimate treat for any coconut lover! Perfect for parties, holidays, or just because, these delightful bars are impossible to resist!

Chocolate Coconut Bars

graham cracker crumbs

sugar

butter

coconut (unsweetened)

condensed milk

maple syrup (not pancake syrup)

vanilla extract

coconut oil

Preheat the oven to 350°F. Line a 9 inch square pan with parchment paper. Set aside.

Combine graham cracker crumbs, sugar and melted butter in a medium bowl and stir to combine.

Transfer the crumb mixture to the prepared pan and use the bottom of a measuring cup or glass to press the crust into the bottom of the pan evenly.

Bake the crust for 8 to 10 minutes or until golden brown. Let it cool.

Graham Cracker Crust

Combine coconut, sweetened condensed milk, maple syrup and vanilla extract in a medium bowl and gently mix until combined.

Add the coconut mixture on top of the cracker crust and evenly spread.

Return the bars to the oven for another 10 to 15 minutes or until the coconut begins to turn golden brown on the edges. Do not over bake. Remove from the oven and let cool completely.

Coconut Layer

Combine the chocolate chips with the coconut oil in a microwave safe bowl and heat in in 30 second intervals at 50% power until melted, stirring in between.

Drizzle the chocolate over the coconut bars and use an offset spatula to even spread on top. Let the chocolate set up for at least an hour or until the chocolate is firm.

Cover and chill for at least 2 hours before serving. Cut into squares and enjoy!

Chocolate Layer

Top 4 coconut bars recipes from across the web

The most viewed coconut bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttery Coconut Bars

3 Ingredient Mounds Bar Recipe

Chocolate Cherry Coconut Bars

Chocolate Coconut Bars

Top 4 coconut bars recipes from across the web

The most viewed coconut bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Coconut Bars

3 Ingredient Mounds Bar Recipe

Chocolate Cherry Coconut Bars

Chocolate Coconut Bars

The most viewed coconut bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine