Coconut Mud Bars Recipes

BUTTERY COCONUT BARS

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.

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:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

MRS. FIELDS COCONUT MUD BARS

Steps:

• Preheat oven to 350°F.
• Lightly butter a 9x13-inch baking pan.
• To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
• Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
• Press into the bottom of the baking pan.
• Bake at 350°F for 10 minutes, then place pan on rack to cool.
• Leave oven on.
• Next prepare the chocolate ganache.
• After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
• Pour the cream over the ganache, and wait 5 minutes before stirring.
• The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
• To prepare the topping, cream the remaining butter in a bowl.
• Add the granulated sugar, and extracts.
• Beat until blended, then beat in the eggs; then stir in coconut and nuts.
• Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
• Bake at 350°F for 25-30 minutes, until golden brown.
• Set pan on rack to cool before cutting into bars.

VANILLA COCONUT SUPER BARS

Steps:

• Preheat oven to 310 degrees F (154 degrees C). Grease a 9-inch square baking pan.
• Pulse walnuts, almonds, coconut, cacao beans, hemp seed hearts, goji berries, coconut flour, cinnamon, ginger, and vanilla bean paste together in a food processor until combined.
• Stir honey and coconut oil together in a small bowl; pour over nut mixture and pulse to combine. With food processor running, add yogurt slowly until a moist dough forms. Transfer dough to the greased pan and spread evenly to 1/2-inch thickness.
• Bake in the preheated oven until edges start to come away from the sides of the pan, 30 to 40 minutes. Increase oven temperature to 425 degrees F (218 degrees C) and bake until top is toasted and golden brown, about 10 minutes more. Cut into 1x3-inch bars while still warm.

MISSISSIPPI MUD BARS

Steps:

• 1. Preheat oven to 350 degrees,.
• 2. Place pecans on a baking sheet.
• 3. Place in a 350 degree oven for 4 minutes. Stir and bake another 4 minutes. Remove from oven and set aside.
• 4. In a microwave safe dish, microwave butter and chocolate chips in a large on HIGH 30 seconds. Stir and microwave another 30 seconds. Stir until smooth.
• 5. Combine the chocolate mixture with the sugar, flour, cocoa, eggs, vanilla, and salt. Stir until well combined.
• 6. Pour batter into a greased or parchment lined 15- x 10- x 1-inch jelly-roll pan.
• 7. Bake at 350° for 20 minutes.
• 8. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 4 to 6 minutes or until nice and puffy.
• 9. Remove from oven and sprinkle with pecans.
• 10. In a sauce pan, combine the butter, cocoa, and milk until combined.
• 11. Then cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.
• 12. Beat in powdered sugar and vanilla with an electric mixer until smooth.
• 13. Place frosting in a quart sized freezer bag. Snip the corner with a pair of scissors and pipe over the bars.
• 14. Cut into bars and enjoy. Makes 15 bars.