Baked Cherry Coconut Bars Recipes

COCONUT CHERRY BARS

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.

CHERRY COCONUT BARS

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.

BAKED CHERRY COCONUT BARS

Steps:

• In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Cool on a wire rack., For filling, combine the eggs, sugar and vanilla in a bowl. Combine the flour, baking powder and salt; add the egg mixture. Stir in nuts, coconut and cherries. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

CHERRY COCONUT BARS

Steps:

• Mix flour, butter and 3 tbsp sugar until smooth; spread in 8" pan and bake at 350 for 15 minutes.
• Blend together sugar and eggs; then add flour, baking powder and baking soda.
• Add vanilla, and the rest of the ingredients.
• Spread over top of cooked pastry.
• Bake at 350 for 25 minutes.
• Cool.

CHOCOLATE-CHERRY-COCONUT GRANOLA 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.

CHEWY COCONUT 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.

CHERRY COCONUT BARS

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.

EASY COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray.
• In large bowl, place cake mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Set aside 3/4 cup crumb mixture. Add egg to remaining crumb mixture in bowl, stirring just until blended. Press mixture in bottom of pan. Bake 15 minutes or until light golden brown around edges.
• Meanwhile, in small bowl, mix coconut, almonds and reserved crumb mixture; set aside. In small microwavable bowl, microwave preserves on High 45 to 60 seconds or until warm and slightly melted. Stir in dried cherries and almond extract. Spoon warm preserves over partially baked crust. Sprinkle with reserved coconut mixture.
• Bake 20 to 25 minutes longer or until golden. Cool on cooling rack 1 hour. Cut into 4 rows by 4 rows.