Coconut Crack Bars Recipes

COCONUT CRACK BARS

Steps:

• Either a) Combine all the ingredients in a food processor and pulse a few times until you have a coarse batter. Or b) Just combine all the ingredients in a bowl and stir together until you have a coarse batter. TIP: you'll have more control over the consistency by using a bowl
• Work the batter, making sure it's moist enough to stick together but not runny. If it's too dry, add a few drops of filtered water. Don't add more syrup or you'll have overly sweet crack bars
• Line an 8 X 8 pan with parchment paper and pour in the batter. Press it down with your hands until you have an even surface and thickness. Cover with another piece of parchment paper and freeze or refrigerate until firm and compact. TIP: wet your fingers if the batter is sticky
• Remove from your refrigerator and cut into bars. The size is entirely up to you
• Enjoy and store your bars in the freezer or fridge well covered (I keep them wrapped in the parchment paper)

COCONUT CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color. Stir in coconut.
• Pour mixture over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle chocolate chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers. Cool.
• Place in refrigerator (or freezer) for about an hour or until chocolate sets. Break or cut into pieces.

NO-BAKE COCONUT BARS

Steps:

• Combine all ingredients in a food processor. (Mixing by hand will still taste good, but the bars will crumble.) Squish into any small container--I used a 7x5--and refrigerate for an hour before trying to cut. Or freeze for 15 minutes. Can be stored in the fridge or freezer, for at least a few weeks.View Nutrition Facts

COWBOY COCONUT BARS

Steps:

• Crust: Preheat oven to 375 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on long sides. Whisk together flour, oats, and salt.
• Beat butter with brown sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Reduce speed to low and add flour mixture, 1 cup at a time, until dough comes together in large clumps.
• Firmly press dough into bottom of prepared pan. Pierce all over with a fork. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 325 degrees.
• Filling: Combine butter, sugars, cream, and salt in a medium saucepan; bring to a boil over medium-high. Cook, stirring constantly, until mixture coats the back of a spoon, about 2 minutes. Remove from heat; stir in vanilla.
• Scatter chocolate chips and pecans on top of crust. Drizzle with caramel and sprinkle with coconut. Bake until coconut is golden and caramel is bubbling, about 20 minutes. Let cool completely in pan on a wire rack before cutting into bars. Bars can be stored up to 2 days in an airtight container at room temperature.

COOKIE DOUGH CRACK BARS RECIPE BY TASTY

Steps:

• In a medium bowl, add almond flour, coconut flour, and coconut sugar. Stir to combine.
• Add the nut butter and coconut oil. Combine until the mixture resembles cookie dough.
• Fold in dark chocolate chunks.
• Transfer the "cookie dough" into an 8x8-inch (20x20-cm) parchment paper-lined baking dish and mold it with your hands to fit the dish.
• Transfer to freezer while making the chocolate layer.
• In a microwave safe bowl or measuring cup, melt chocolate and coconut oil and then pour on top of the cookie dough, making sure to spread it evenly across.
• Sprinkle with sea salt and freeze.
• When ready, slice into squares, and serve.
• Try with different combinations.
• Enjoy!

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.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting 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.

COCONUT GRAHAM BARS

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned. , Combine coconut and milk; spread over warm crust. Bake for 12-15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat; stir in chocolate chips until melted. Spread over coconut layer. Cool before cutting.

COCONUT CRANBERRY BARS

Steps:

• Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust., Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.