Coconut Pecan Butter Bars Recipes

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COCONUT PECAN BARS



Coconut Pecan Bars image

With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT-PECAN BARS



Coconut-Pecan Bars image

Offer genuine southern hospitality with traditional rich nutty bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 11

6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 cup Gold Medal™ all-purpose flour
2 eggs
1 teaspoon vanilla
1 cup packed brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
  • Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
  • Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 80 mg

COCONUT-PECAN BAR COOKIES



Coconut-pecan Bar Cookies image

What a great treat. Very rich, creamy and easy to prepare. They are wonderful for an assortment of sweets during the holidays or a cookie exchange. Perfect for the chocoholic!

Provided by PaulaG

Categories     Bar Cookie

Time 37m

Yield 36 bars

Number Of Ingredients 11

1 1/4 cups unsifted flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2/3 cup unsalted butter
2 eggs, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 1/3 cups flaked coconut
1 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1 teaspoon unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, sugar, cocoa powder and baking powder.
  • Cut in the butter until crumbly.
  • Press mixture on bottom of ungreased 13x9 inch baking pan.
  • Bake for 12 minutes, remove from oven and cool slightly.
  • In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
  • Pour over the crust.
  • Bake for 18 to 20 minutes or until set in center.
  • Cool and cut into bars.
  • In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.

BUTTERY COCONUT BARS



Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTER PECAN BARS



Butter Pecan Bars image

A friend of mine, who picks pecans every year, brought me some of these yummy bars along with a sack of pecans. They are incredibly rich and gooey, and freeze like a dream. Easy and perfect for the holiday season.

Provided by Franci

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 7

¾ cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
  • Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

Nutrition Facts : Calories 537.7 calories, Carbohydrate 68.9 g, Cholesterol 92.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 12.2 g, Sodium 148.2 mg, Sugar 52.4 g

MARTHA'S PECAN BARS



Martha's Pecan Bars image

Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 12

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature plus more for the pan
3/4 cup packed light brown sugar
1/2 teaspoon salt
3 cups all-purpose flour
1/2 cup (1 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside.
  • Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
  • Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
  • Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
  • Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.

COCONUT PECAN RAISIN BUTTER TARTS



Coconut Pecan Raisin Butter Tarts image

Yummy, gooey but not runny. Great-tasting. Everyone loves these. They also freeze well. Perfect for any occasion.

Provided by Amie Smith

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 30m

Yield 12

Number Of Ingredients 10

12 (3 inch) unbaked tart shells
½ cup packed brown sugar
½ cup corn syrup
3 tablespoons butter, softened
1 large egg
⅓ cup chopped pecans
¼ cup raisins
2 tablespoons coconut
1 ½ teaspoons vinegar
1 pinch salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
  • Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
  • Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.9 g, Cholesterol 23.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 141 mg, Sugar 17.8 g

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