Coconut Pecan Squares No Bake Recipes

NO-BAKE PECAN COCONUT CLUSTERS

Steps:

• Combine white chocolate and condensed milk in microwave safe bowl and microwave for one minute. Stir it up good, which will help melt some of the remaining chocolate. Return to the microwave and heat for an additional 30 seconds. Stir again.
• Add coconut and pecans and stir to combine ingredients.
• Drop by spoonfuls (or form balls) and place onto parchment paper. Let sit for 30 minutes to an hour to harden up.
• Store in a sealed container.

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 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 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.

MOTHER'S PECAN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
• Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.

COCONUT PECAN SQUARES

Steps:

• cream butter, 1/2 cup brown sugar, 1 cup flour.pat into a 11x7" pan.
• bake in 375* oven for 10 minutes.
• combine nuts, coconut, 2 tbls flour, and salt and set aside.
• combine beaten eggs, 1 cup brown sugar, and vanilla.slowly add coconut/nut mixture and spread on top of partially baked crust.
• bake 20 minutes.
• cool and cut into squares.

COCONUT-PECAN TART

Steps:

• For the Crust: Spray a 9-by-1-inch round tart pan with a removable bottom with cooking spray (or brush with oil). In a bowl, combine coconut, flour, and kosher salt. Stir in butter and syrup until mixture has the texture of wet sand and no dry flour remains (it should be crumbly but hold together when pinched between your fingers).
• Sprinkle evenly over bottom of prepared pan, with slightly more of mixture at edges, then press evenly into bottom and up sides of pan (since crust is thin, it's important to distribute evenly before packing down). Refrigerate until ready to use or, covered, up to 1 day.
• For the Filling: Preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, cream, and kosher salt. Bring to a boil over medium-high heat; cook until thickened slightly, about 2 minutes. Let cool 10 minutes. Transfer tart pan to a rimmed baking sheet. Pour cooled butterscotch into crust, smoothing to edges with an offset spatula. Sprinkle chocolate and pecans into crust. In a bowl, whisk together condensed milk, eggs, and vanilla. Pour over chocolate-pecan mixture.
• Bake until crust is golden brown and filling is bubbly in places, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove sides from pan and let cool completely (if crust is sticking anywhere along sides of pan, loosen by running a paring knife up and down in sticky spots before removing). To serve, sprinkle with flaky salt and cut into fingers.

COCONUT PECAN SQUARES-NO BAKE

Steps:

• In a small saucepan melt butter over low heat.
• Mix in the corn syrup and mix well.
• Remove from heat and set aside.
• In a large bowl combine the Chex cereal, pecans and coconut.
• Mix and drizzle the butter mixture over the cereal mixture, tossing as you pour.
• Line a 13x9x2 inch pan with aluminum foil.
• Press the cereal mixture into the pan.
• Cover and chill in the refrigerator for 1 hour.
• Dust with powdered/confectioners sugar.
• Cut into small squares.