Coconut Pecan No Bake Chocolate Bars Recipes

NO BAKE CHOCOLATE PECAN BARS - GLUTEN FREE & VEGAN

Steps:

• Line a 9x9 with parchment paper and set aside
• Add the 2 cups of pecans and the oats to a food processor and pulse until the nuts are pulverized ant the oats are like flour. Add the dates, peanut butter and maple syrup to the food processor and buzz it again until it starts to form a dough. It should stick together when you pinch it between your fingers
• Press it into the lined 9x9 and place in the freezer while you make the chocolate topping
• In a small saucepan over medium low heat, add the chocolate chips and coconut oil. Stir until the chips have melted and the mixture is smooth. Take the base out of the freezer and pour the melted chocolate evenly over the top. Spread it with a knife to make it even if you need to. Sprinkle the top with the 1/2 cup of crushed pecans
• Put back into the freezer to set. This should take about 30 minutes to an hour
• Slice into bars
• Keep in the fridge or freezer

COCONUT PECAN NO-BAKE CHOCOLATE BARS

Steps:

• Place the chocolate, peanut butter, honey, and butter in a large glass mixing bowl.
• Microwave for 2 minutes at full power.
• Remove from the microwave and stir until the chocolate has fully melted and well combined.
• Add the oatmeal, coconut, and pecans to the melted chocolate. Stir to combine.
• Line an 8-inch pan with parchment paper.
• Scoop the chocolate mixture into the pan and spread across the pan with a spatula.
• Refrigerate until firm, at least 3-4 hours.
• Use the parchment to lift the cold chocolate from the pan.
• Use a sharp knife to slice into bars or small squares.
• Store in an airtight container in the refrigerator for up to 2 weeks.
• Enjoy!

COCONUT-PECAN CEREAL BARS

Steps:

• Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
• Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
• In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
• Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.

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.

COCONUT-PECAN BARS

Steps:

• Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
• Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
• Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

COCONUT-PECAN BAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, sugar, cocoa powder and baking powder.
• Cut in the butter until crumbly.
• Press mixture on bottom of ungreased 13x9 inch baking pan.
• Bake for 12 minutes, remove from oven and cool slightly.
• In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
• Pour over the crust.
• Bake for 18 to 20 minutes or until set in center.
• Cool and cut into bars.
• In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.