Chocolate Coconut Dream Bars Recipes

CHOCOLATE-COCONUT 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.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY

Steps:

• Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
• Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
• Freeze for 30 minutes.
• Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
• Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
• Sprinkle shredded coconut on top.
• Freeze for 1 hour, or until chocolate layer has set.
• Cut into 16 squares.
• Enjoy!

GOOEY COCONUT DREAM BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
• To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
• To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
• Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

CHOCOLATE CHIP DREAM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together 1/3 cup butter and 1/2 cup brown sugar. Stir in 1 cup of flour until well blended. Press the dough into the bottom of a 9x13 inch baking pan.
• Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine 1 cup brown sugar, 2 tablespoons flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.
• To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners' sugar. Drizzle over cooled bars before cutting into squares.

CHOCOLATE PEANUT BUTTER DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

CHOCOLATE COCONUT DREAM BARS

Steps:

• Preheat oven to 350°F.
• Using low speed on mixer, combine flour, 1/2 cup of the brown sugar and butter until particles are fine.
• Press into bottom of 9 x 13-inch pan or baking dish.
• Bake for 15 minutes.
• Beat the remaining brown sugar with eggs until just blended.
• Stir in remaining ingredients.
• Spread over partially baked crust.
• Bake for 20 to 25 minutes or until golden brown.
• Cool completely and cut into squares.

CHOCOLATE CHIP DREAM BARS

Steps:

• Preheat oven to 350°F.
• In a bowl, mix together margarine and graham wafer crumbs. Press evenly into a 13 by 9 inch lightly greased pan.
• Pour condensed milk over base.
• Working in layers, sprinkle evenly with chocolate chips, then coconut, then nuts. Using a spatula, press down firmly.
• Bake in preheated oven for 25 to 30 minutes or until top is golden.
• Place pan on a rack to cool completely, then cut into bars.

DREAM BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.