Coconut Chocolate Bars Recipes Recipe Cards Recipe For Zucchini

COCONUT CHOCOLATE BARS

Steps:

• In a medium size bowl, beat eggs and add sugar. Blend in melted butter and vanilla.
• Mix flour, baking powder and salt. Blend into mixture.
• Pour one-half of batter into another bowl. In one batter add cocoa and the one tablespoon of melted butter. In the second batter add coconut.
• Pour the chocolate batter into a greased 8 x 8 baking pan. Spread the coconut batter on top.
• Bake in a 325 degree oven for 25 minutes. Do not overbake. Cool.
• Topping: Melt chocolate chips in microwave for 1 minute. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. Cut small--they are rich. (I have placed pan in fridg for 30 minutes to cool quickly.).
• Enjoy!

CHOCOLATE ZUCCHINI BARS

Steps:

• Heat oven to 325 degrees. coat 13x9x2 inch baking pan with nonstick cooking spray.
• in a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. set aside.
• in another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. beat in sour cream and vanilla, then flour mixture. beat on medium for 2 minutes.fold in zucchini and chocolate.
• spread into pan. sprinkle nuts on top. bake 325 for 30 to 35 min or until toothpick inserted in center comes out clean. cool in pan on wire rack. to serve, cut into 16 bars.

CHOCOLATE-CRUSTED COCONUT BARS

Steps:

• Set a rack in the middle of the oven and preheat to 375 degrees F.
• Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.
• Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.
• Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.
• Mix the 4 cups coconut, the egg whites, confectioners¿ sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate.

CHOCO-COCONUT BARS

Steps:

• Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
• Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
• Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!

CHOCOLATE ALMOND COCONUT BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
• Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

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!

CHOCOLATE COCONUT CANDY BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
• Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
• Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.

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.

CHOCOLATE WALNUT COCONUT BARS

Steps:

• Preheat oven to 350°F.
• Line 13x9" baking pan with foil, leaving 3" of foil extending over short sides of pan.
• Create handles by crunching up extended foil; butter foil lining.
• Mix crushed grahams and butter or margarine.
• Press evenly onto bottom of prepared pan.
• Sprinkle chocolate, coconut, walnuts and raisins over crust.
• Pour sweetened condensed milk over mixture in pan.
• Bake 25-30 minutes or until lightly browned.
• Cool in pan.
• Lift out of pan onto cutting board, using foil handles.
• Cut into squares and serve.

COCONUT - CHOCOLATE BARS

Steps:

• Preheat over to 350°F Grease 9-inch square baking pan.
• Combine all ingredients. Stir until well blended. Press mixture into pan.
• Bake for 30 minutes until set. Let cool before cutting into pieces.

CHOCOLATE CHIP ZUCCHINI BARS

Steps:

• Pre heat oven to 350 degrees F.
• Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
• Cream together the butter, brown sugar, eggs, and vanilla.
• Add in dry ingredients.
• Then fold in the 2 cups shredded zucchini and chocolate chips.
• Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan.
• Bake for 30-35 minutes or until it starts to turn golden brown.
• Cool slightly and then slice and serve.

COCONUT CHOCOLATE BARS - LOW CARB

Steps:

• Mix coconut with coconut cream, 1/2 t vanilla and 1/2 packet of stevia.
• Place on cooike sheet lined with parchment paper and form into 4 x 6 inch rectangle.
• Place in freezer 2 hours, until frozen solid.
• Meanwhile, melt coconut oil until liquid. Add cocoa, 1/2 packet of Stevia, 1/2 t vanilla. Mix well on low heat for about 2 minutes. Let cool to room temperature, but still liquid.
• Cut frozen coconut into 5 bars.
• Dip bars into cocoa mixture and place back on parchment paper lined cookie sheet.
• Allow to harden in refrigerator.