Chocolate Coconut No Bake Bars Recipes

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

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.

CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS

Steps:

• Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
• Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
• Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
• Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
• Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

NO-BAKE CHOCOLATE COCONUT CRICKET BARS

Steps:

• 1. Mist 8-inch (2 L) square glass baking dish with cooking spray; line with parchment paper, leaving 1 inch (2.5 cm) overhang on two opposite sides. Set aside.
• 2. Pulse oats in food processor until chopped. Add coconut, dates, 1/2 cup 100% PC cricket powder, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt and cayenne pepper. Pulse just until mixture comes together, two to three times. Add one tablespoon of water; pulse, adding more water one teaspoon at a time if necessary until mixture is sticky and holds together when pressed between fingers; 10 to 15 seconds.
• 3. Press into prepared baking dish. Cover and refrigerate for three hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.
• Chef's tip: The bars need at least three hours in the fridge to set, but you can make them up to two days ahead. Once bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.

CHOCOLATE-COCONUT LAYER BARS

Steps:

• Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.