Coconut Chocolate Nut Bars Recipes

CHOCOLATE COCONUT DESSERT BARS

Steps:

• Unroll crescent roll dough into one long rectangle on an ungreased baking sheet; seal seams and perforations. Roll out into a 13-in. x 9-in. rectangle, building up dough around edges. , In a small bowl, beat the cream cheese, confectioners' sugar and egg until smooth; stir in coconut. Spread over crust., Bake at 375° for 10-15 minutes or until cream cheese mixture is set. Immediately sprinkle with chips. Let stand for 5 minutes; spread melted chips over the top. Sprinkle with nuts. Cool completely before cutting.

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.

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

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 NUT BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.

COCONUT CHIP NUT BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13x9-in. baking pan. Bake 10 minutes., Meanwhile, in a small saucepan, combine milk and 1 cup chocolate chips; cook and stir over low heat until smooth and chips are melted. Stir in vanilla. , Pour over crust. Sprinkle with walnuts and remaining chocolate chips. Top with coconut and toffee bits. Gently press down into chocolate layer. Bake 18-20 minutes longer or until firm. Cool on a wire rack. Cut into bars.

CHOCOLATE COCONUT NUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In the bowl of a food processor, pulse together All-Purpose Flour (1 1/2 cup), Granulated Sugar (1/2 cup), Unsweetened Cocoa Powder (1/2 cup), Espresso Powder (1 1/2 teaspoon), and Salt (1/2 teaspoon).
• Add Unsalted Butter (3/4 cup) and pulse until butter has broken down into small bits, about 10 seconds.
• Add Heavy Cream (4 tablespoon) and pulse until just combined. The mixture will seem dry.
• Spray a 9 by 13-inch pan with nonstick spray. Line the bottom and two sides of the pan with parchment. Press mixture evenly into pan.
• Bake in preheated oven for 15 minutes.
• Remove from oven and sprinkle base with the Semi-Sweet Chocolate Chips (1 cup). Allow to sit for 1-2 minutes, then spread melted chips evenly over base. Allow to cool to room temperature.
• While the base is cooling, roast your Assorted Nuts (2 1/2 cup) by placing in a single layer on a baking sheet in the preheated oven. Bake for 12 minutes, turning once halfway through.
• In a medium heavy-bottom pot, combine Brown Sugar (1 1/4 cup), Heavy Cream (1 1/4 cup), and Corn Syrup (1/2 cup). Heat over medium-high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225 degrees F (107 degrees C) on a candy thermometer, stirring occasionally, about 10 minutes.
• Remove from heat and add Pure Vanilla Extract (1 teaspoon), Roasted Nuts, and Unsweetened Coconut Flakes (1 1/2 cup). Allow to cool and thicken slightly, about 30 minutes.
• Pour nut mixture over base and spread evenly. Bake for 30-35 minutes, until the entire pan is bubbling. Remove from oven and allow to cool to room temperature.
• Drizzle Semi-Sweet Baking Chocolate (3 ounce) over bars. Allow chocolate to set before cutting.
• Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired. Serve and enjoy!

COCONUT-NUT BARS

Steps:

• Toast the walnuts or pecans. Allow to cool, then coarsely chop.
• Preheat the oven to 350°F Grease a 9x13 baking pan.
• Whisk together flour, baking soda, and salt.
• Melt butter over low heat, stirring until smooth. Remove butter from heat and allow to cool slightly.
• Whisk the brown sugar and vanilla into the melted butter.
• Add one egg and whisk until smooth. Add the other egg and whisk again until smooth.
• Fold the flour mixture into the butter mixture.
• Stir in the pecans and 1 1/2 c coconut.
• Pour the mixture into the pan and spread evenly. Top with the remaining 1/2 c coconut.
• Bake for approximately 35 minutes, until a toothpick inserted into the center comes out clean. Cool completely and cut into bars.