Coconut Peanut Butter Crack Bars Recipes

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 CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

PEANUT BUTTER MAGIC BARS

Steps:

• Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
• Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
• Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
• Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

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.

GRANDMA TRUMBETAS' COCONUT PEANUT BUTTER FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat cake mix, peanut butter, eggs, and 2 2/3 tablespoons softened butter together in a large bowl until you have a smooth batter. Spread about 2/3 of the batter into the prepared baking dish; press remainder into small balls and set aside.
• Stir frosting, sweetened condensed milk, chocolate chips, and 2 teaspoons softened butter together in a bowl until smooth; spread atop the layer of batter in the baking dish. Lightly flatten balls of batter with your fingers and spread atop the frosting mixture.
• Bake in preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 24 squares to serve.

EASY PEANUT BUTTER, CHOCOLATE, COCONUT & GRAHAM BARS

Steps:

• Preheat oven to 350 degrees (325 for glass pan).
• In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
• Top evenly with the coconut, then sweetened condensed milk.
• Bake for 25 to 30 minutes or until lightly browned.
• In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
• Cool 30 minutes, then chill. Cut into bars.
• Store cookie bars loosely covered at room temperature.

PEANUT BUTTER COCONUT BARS

Steps:

• In a bowl with an electric mixer cream the butter with the sugar and beat the mixture until it is light and fluffy. Add the peanut butter, beat the mixture until it is combined well, and beat in the egg, the vanilla, and the salt. Add the flour, beat the mixture until it is just combined, and stir in the coconut. Spread the mixture evenly in a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, sprinkle the peanuts over it, pressing them into the mixture lightly, and bake the mixture in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the mixture cool completely in the pan on a rack, cut it into 24 bars, and cut each bar in half diagonally to form 2 triangles.

COCONUT GRAHAM CRACKER SQUARES

Steps:

• In a heavy saucepan, melt butter. Stir in sugar, milk and eggs. Bring to a boil; cook and stir for 10 minutes. Remove from the heat. Stir in coconut, nuts and cracker crumbs. , Line a greased 15x10x1-in. pan with 12 whole crackers. Spread with the coconut mixture. Top with remaining crackers; press down gently. Cover with plastic wrap and refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine frosting ingredients; beat until smooth. Break each cracker into four portions; spread with frosting.