Chocolate Coconut Toffee Bars Recipes

CHOCOLATE TOFFEE BARS

Steps:

• Heat oven to 350°F. In small bowl, mix crust ingredients until well blended. Press in bottom of ungreased 13x9-inch pan. Bake 8 to 10 minutes or until lightly browned. Cool slightly, about 5 minutes. Increase oven temperature to 375°F.
• Meanwhile, in medium bowl, mix 1 cup brown sugar, 2 tablespoons flour, the baking powder and eggs until well blended. Stir in chocolate chips and nuts. Pour topping evenly over crust, spreading slightly if necessary.
• Bake 13 to 18 minutes or until deep golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

COCONUT-NUT TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in Bisquick mix, scraping bowl occasionally, until blended. Evenly pat dough in pan.
• Bake 25 to 35 minutes or until golden brown.
• Remove from oven and immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate over bars. Sprinkle with coconut and pecans, pressing lightly to adhere to chocolate. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

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 FROSTED TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread coconut flakes onto an ungreased baking sheet.
• Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
• Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
• Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
• Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.

TOFFEE COCONUT BARS

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown; cool slightly. , In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CHOCOLATE COCONUT TOFFEE BARS

Steps:

• Preheat oven to 350 degrees. Spray 9X12 baking pan with release spray.
• Mix together topping ingredients until crumbly and gently press into prepared pan. Do not press too hard or they will be hard to remove from the pan. Bake 10 minutes.
• While the crust is baking mix the ingredients for thefilling stiring until ingredients are well mixed.
• Spread filling ingredients over hot crust and bake an additional 20 minutes.
• Remove from oven and sprinkle chocolate chips on top return pan to ove until chips are soft enough to spread.

CHOCOLATE TOFFEE DELIGHTS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well., Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set., Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.

EASY COCONUT TOFFEE BARS

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 pan with cooking spray,.
• Combine graham cracker crumbs, toffee bits, pecans and melted butter.
• Press into 13 x 9 pan.
• Sprinkle semi sweet morsels evenly over crust.
• Sprinkle with coconut.
• Pour condensed milk over coconut layer.
• Bake for 20 minutes or until golden brown.
• Cool completely.
• Cut into bars.

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.