Coconut Chocolate Oatmeal Bars Recipe Recipe For Stuffed

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DARK CHOCOLATE OATMEAL



Dark Chocolate Oatmeal image

Provided by Damaris Phillips

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups old-fashioned oats
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup honey
1/2 cup chopped toasted walnuts
2 bananas, sliced into coins
1/2 cup dried cherries, plumped in warm water

Steps:

  • Bring 3 cups water to a boil in a large saucepan over medium heat. Add the oats, cocoa powder, vanilla and salt and cook, stirring regularly, until thickened, 5 to 7 minutes. Turn off the heat and stir in the honey. Cover and let stand for 2 minutes.
  • Top each serving with 2 tablespoons chopped walnuts, half of a sliced banana and 2 tablespoons cherries. Serve immediately.

NO-BAKE COCONUT OATMEAL CHOCOLATE BARS



No-bake Coconut Oatmeal Chocolate Bars image

Provided by Naomi Robinson | Bakers Royale

Categories     Bars and Cookie Bars

Number Of Ingredients 10

3/4 cup butter
1/3 cup brown sugar
1/4 cup brown rice syrup
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
21/2 cups rolled oats
2/3 cup toasted sweetened coconut**
1 cup dark chocolate chips
3/4 cup almond butter (make sure to drain all the oil on top - do not mix it in)
1 Cup chopped pecan

Steps:

  • Preparation: Line an 8x8 pan with a parchment sling. Set aside.
  • In a medium saucepan, combine the butter, brown sugar and brown rice syrup. Heat over low-heat, until the butter has melted and the sugar has dissolved. Remove from heat and stir in vanilla extract and salt.
  • Add the oats and coconut. Cook, stirring constantly, for 4 to 5 minutes. Evenly divide mixture in half and set aside.
  • In a microwave-safe bowl, combine chocolate chips and almond butter (make sure that the almond butter the oil on top of the almond butter is drained and not stirred in). Heat on high in 30-second bursts, stirring in between each burst, until mixture is melted and fully combined.
  • To assemble: Press one half oat mixture into bottom of prepared pan. Pour chocolate mixture over oats, press pecans into chocolate layer, then top with remaining oats.
  • Refrigerate for at least 3-4 hours, or until set. Time will vary according to refrigerator setting and how full refrigerator is.

OATMEAL CHOCOLATE CHIP COCONUT COOKIE BARS



Oatmeal Chocolate Chip Coconut Cookie Bars image

Provided by Mel

Time 40m

Number Of Ingredients 11

3/4 cup old-fashioned rolled oats
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup salted butter, melted (see note)
1 1/3 cups packed light or dark brown sugar (or a combo)
1 large egg
1 large egg yolk
1 teaspoon vanilla
3/4 cup sweetened or unsweetened coconut flakes
1 1/2 to 2 cups semisweet or bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with parchment and lightly grease with cooking spray (see note for other types of pans).
  • Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Set aside.
  • To a large bowl, add the melted butter, brown sugar, egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
  • Add the dry ingredients, coconut, and chocolate chips and mix.
  • Press the batter evenly into the prepared pan. Bake for 20 minutes until set around the edges but still slightly soft in the center. It's ok if you need to add additional baking time, just keep an eye on the bars - they are better just slightly under baked.

Nutrition Facts : ServingSize 1 Bar, Calories 221 kcal, Carbohydrate 28 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 160 mg, Fiber 2 g, Sugar 17 g

CHOCOLATE OATMEAL BARS



Chocolate Oatmeal Bars image

Rich bars that are easy to make and a hit with everyone.

Provided by Laria Tabul

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 18

Number Of Ingredients 12

1 ½ cups butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
2 cups quick cooking oats
2 tablespoons butter
1 cup semisweet chocolate chips
⅔ cup evaporated milk
¼ cup white sugar
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
  • To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool.
  • To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy.
  • Add the flour, baking soda, and 1 3/4 cups of the oats and blend well.
  • Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust.
  • Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.

Nutrition Facts : Calories 353 calories, Carbohydrate 34.8 g, Cholesterol 57.1 mg, Fat 23.2 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 13 g, Sodium 172 mg, Sugar 20.9 g

OATMEAL CHOCOLATE COCONUT CHEWY



Oatmeal Chocolate Coconut Chewy image

A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.

Provided by Woody Broadhurst

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup butter, softened
1 ¼ cups packed brown sugar
½ cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
  • Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
  • Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 32.4 g, Cholesterol 28.7 mg, Fat 13.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 140.9 mg, Sugar 19.6 g

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)



Chocolate Drops (Coconut & Oatmeal No Bake) image

Quick & simple "cookie" recipe that requires no baking. Mom used to make these often, and I would always steal cookies before they had fully cooled and set (you know what I'm talking about!)

Provided by Kat2355

Categories     Drop Cookies

Time 5m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 7

2 cups white sugar
1/2 cup milk
1 teaspoon vanilla (optional)
1/2 cup butter or 1/2 cup margarine
1/2 cup cocoa
1 cup coconut
3 cups oatmeal

Steps:

  • Heat sugar, milk, vanilla, cocoa and butter to boil.
  • Boil for 3 minutes only (use a timer).
  • Take pot off stove.
  • Mix in remaining ingredients.
  • Drop by spoonful onto ungreased waxed paper.
  • Let cool before eating.
  • Makes 4 dozen.

CHOCOLATE OATMEAL BARS



Chocolate Oatmeal Bars image

Provided by Vera Z.

Categories     Dessert

Time 55m

Yield 8

Number Of Ingredients 12

1 1/3 cups oatmeal
1 cup all-purpose flour
1 1/3 cups light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
10 1/2 tablespoons unsalted butter- melted
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
4 tablespoons butter
3 large eggs

Steps:

  • Preheat the oven to 325 degrees and line a 8×8-inch baking pan with aluminum foil and spray the foil with cooking spray ( overhangs the edges of the foil to lift the bars easier from the pan) .
  • Combine flour, oats, 11/3 cups light brown sugar, baking powder and salt in a medium bowl, add 101/2 tablespoons melted butter and stir to combine.
  • Press half of mixture firmly into the pan and bake about 8 minutes, cool it.
  • To make the filling, melt the butter and chocolate chips together and stir until it's smooth.
  • Whisk together flour, sugar and salt in a bowl.
  • Whisk eggs into cooled chocolate mixture, then stir in flour mixture.
  • Pour chocolate filling over cooled crust and top with remaining oatmeal mixture.
  • Bake 35 to 40 minutes.
  • Cool completely before serving

CHOCOLATE-STUFFED OATMEAL COOKIES



Chocolate-Stuffed Oatmeal Cookies image

These big, chewy oatmeal cookies filled with soft chocolate ganache are perfect for sharing. To make the process a little simpler, you can prep and refrigerate the dough and the filling up to three days in advance. (You could also freeze them for even longer; just let them warm up a bit at room temperature to make them easier to work with.) The assembly is easy: Simply enrobe the truffled filling by stacking it between two pieces of dough and pressing the edges to seal. The stuffed cookie balls can be frozen for up to a month. Bake off a few at a time for warm, gooey cookies whenever the mood strikes.

Provided by Samantha Seneviratne

Categories     snack, cookies and bars

Time 3h

Yield 12 cookies

Number Of Ingredients 14

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/165 grams dark brown sugar
1/2 cup/100 grams granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups/150 grams quick-cooking or old-fashioned oats
1 cup/130 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons heavy cream
3/4 cup/115 grams finely chopped semisweet or bittersweet chocolate
1/2 teaspoon pure vanilla extract
A generous pinch kosher salt

Steps:

  • Prepare the cookie dough: In the bowl of a food processor, combine the butter and both sugars and process until combined. Add the egg and vanilla and pulse to combine, scraping down the sides of the bowl with a rubber spatula as needed.
  • Add the oats, flour, baking powder, cinnamon and salt, and process until combined and the oats have broken down a bit, scraping down the sides of the bowl occasionally.
  • Transfer the dough to a large piece of plastic wrap and use the sides of the plastic to shape it into a flat, 8-inch square that is about 1/2-inch thick. Chill until firm, at least 2 hours.
  • Prepare the filling: Heat the cream in a small saucepan or in a bowl in the microwave until hot. (Be careful: Cream loves to boil over.) Add the chocolate, vanilla and salt to the hot cream and let stand 2 minutes, then stir until smooth and uniform. (If not fully smooth, carefully heat a bit longer on the stovetop, stirring until smooth, or heat in the microwave in 5-second spurts, stirring after each blast, until smooth.) Transfer the filling to a large piece of plastic wrap and use the sides of the plastic to shape it into a 4- to 6-inch square. Chill until firm, at least 2 hours.
  • Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
  • Cut the cookie dough into 24 equal pieces. Cut the chocolate filling into 12 equal pieces. (It's OK if the chocolate breaks a bit; just make sure you have 12 equal piles.) Flatten one piece of cookie dough slightly. Set a piece of chocolate filling into the center. Flatten another piece of cookie dough and set it on top of the chocolate filling. Use your hands to shape the cookie dough around the filling and then roll it into a neat ball. Repeat with the rest of the dough and filling.
  • Set 6 dough balls onto one of the prepared sheets. Bake until set and relatively flat, with just-golden edges, 14 to 16 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining cookies on the other baking sheet. Serve cookies warm or at room temperature.

OATMEAL COCONUT SQUARES WITH CHOCOLATE CHIPS



Oatmeal Coconut Squares with Chocolate Chips image

Categories     Cookies     Chocolate     Dessert     Bake     Coconut     Oat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 bars

Number Of Ingredients 10

1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup chocolate chips (milk or semisweet)
1/2 cup sweetened flaked coconut
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
1 large egg
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
  • Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
  • Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.

GRANDMA'S OATMEAL COCONUT SQUARES



Grandma's Oatmeal Coconut Squares image

Make and share this Grandma's Oatmeal Coconut Squares recipe from Food.com.

Provided by dandelionleaf

Categories     Bar Cookie

Time 50m

Yield 16 squares, 16 serving(s)

Number Of Ingredients 6

1 cup brown sugar
1/2 cup butter
2 cups rolled oats
1/2 cup unsweetened dried shredded coconut
1/2 teaspoon vanilla
1 teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F. In a medium saucepan, melt butter, add brown sugar, and bring to a boil, stirring occasionally. Remove from heat and stir in vanilla. Add oatmeal and coconut, mix. Let mixture cool then mix in baking powder. Press into greased square baking pan. Bake 1/2 hour. Cut into squares while still hot.

Nutrition Facts : Calories 159.6, Fat 8.1, SaturatedFat 5.3, Cholesterol 15.2, Sodium 78.8, Carbohydrate 21.1, Fiber 1.5, Sugar 13.7, Protein 1.6

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