Coconut Peach Bars Recipes

COCONUT-PEACH BARS

Steps:

• Heat oven to 350°F.
• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, coconut, milk and remaining sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spread over crust. Top with peaches, overlapping slices as necessary to form even layer on crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour over peaches. Refrigerate 3 hours or until firm.

COCONUT-PECAN SWEET AND SALTY BARS

Steps:

• Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

PEACH CRUMBLE BARS

Steps:

• Preheat oven to 350°. Beat butter, brown sugar and salt until blended; beat in flour until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 8-in. square baking pan. Bake until lightly browned, 12-15 minutes. Cool on a wire rack., For filling, mix flour, brown sugar and cinnamon; toss with peaches. Spread over crust; sprinkle with pecans. Top with reserved topping., Bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Cut into bars.

PINEAPPLE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
• Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

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!

PEACHY COCONUT BARS

Steps:

• In a large bowl, combine flour and baking powder. Using a pastry blender or your fingers, cut the butter into the flour till mixture is coarse and crumbly. Using a wooden spoon, add eggs one at a time, then the milk, stirring to make a soft dough.
• Spread dough into a greased 8x8-inch or 9x9-inch pan (depending on how thick you want your bars).
• Spread preserves over dough and set pan aside.
• To prepare topping: mix the sugar and the butter in a bowl. Add the coconut and toss to coat. Spread over the preserves and bake at 350° for 30 minutes. Cool and cut into bars. Pack airtight.