Coconut Pecan Squares Recipes

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COCONUT PECAN BARS



Coconut Pecan Bars image

With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Confectioners' sugar

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.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT-PECAN BARS



Coconut-Pecan Bars image

Offer genuine southern hospitality with traditional rich nutty bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 11

6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 cup Gold Medal™ all-purpose flour
2 eggs
1 teaspoon vanilla
1 cup packed brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 80 mg

PECAN SQUARES



Pecan Squares image

We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 20 large squares

Number Of Ingredients 14

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
  • For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

COCONUT-PECAN SWEET AND SALTY BARS



Coconut-Pecan Sweet and Salty Bars image

Provided by Silvana Nardone

Time 1h15m

Yield 10 bars

Number Of Ingredients 9

Gluten-free cooking spray
3/4 cup sliced raw almonds
3/4 cup unsweetened shredded coconut
1/2 cup coarsely chopped raw pecans
1/3 cup gluten-free rice cereal
1/4 cup brown rice syrup (see Cook's Note)
2 tablespoons molasses
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 159 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 42 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams

BUTTERY COCONUT BARS



Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

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.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT SQUARES



Coconut Squares image

This recipe is from my girlfriends mom. She used to make these when we were kids. I have had this recipe for a long time and just recently ran across it. If you like coconut, you will like these.

Provided by KTs Mom

Categories     Bar Cookie

Time 1h

Yield 16 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, softened
1 cup flour
1 tablespoon brown sugar
2 eggs, beaten
1 1/2 cups brown sugar, firmly packed
1/2 teaspoon vanilla
1 cup coconut
1/2 cup chopped nuts
1/2 teaspoon baking powder

Steps:

  • Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan.
  • Bake at 350 degrees for 15 minutes.
  • Combine ALL remaining ingredients and pour over baked layer.
  • Return to oven and bake 30 minutes longer.
  • Cool completely and cut into squares.

Nutrition Facts : Calories 230.5, Fat 12.1, SaturatedFat 7.2, Cholesterol 41.7, Sodium 100.1, Carbohydrate 29.3, Fiber 1.5, Sugar 21.4, Protein 2.8

CHOCOLATE COCONUT PECAN SQUARES



Chocolate Coconut Pecan Squares image

A buttery crust holds layers of coconut, chocolate and a creamy pecan mixture in these luscious baked bar cookies.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield Makes 24 servings, 1 square each.

Number Of Ingredients 7

3/4 cup (1-1/2 sticks) margarine or butter, softened, divided
3/4 cup sugar, divided
1-1/4 cups flour
2 Tbsp. whipping cream
1-3/4 cups coarsely chopped pecans
1 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped

Steps:

  • Preheat oven to 350°F. Beat 1/2 cup of the margarine and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until creamy. Add flour; beat until well blended. Press dough firmly onto bottom of ungreased 9-inch square baking pan. Bake 18 to 20 minutes or until edges are lightly browned.
  • Place remaining 1/2 cup sugar, remaining 1/4 cup margarine and the cream in medium saucepan; cook until margarine is melted and mixture is well blended, stirring frequently. Stir in pecans; set aside.
  • Sprinkle coconut and chocolate evenly over crust. Top with the pecan mixture; spread to evenly cover chocolate layer. Bake an additional 20 to 25 minutes or until golden brown; cool completely. Cut into 24 squares to serve. Store in airtight container at room temperature.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

COCONUT-PECAN CEREAL BARS



Coconut-Pecan Cereal Bars image

These nutty-sweet bars could be dessert, a quick breakfast, or after-school treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 6

1 package (7 ounces) sweetened shredded coconut
1 1/2 cups pecan halves
Nonstick cooking spray
1 package (10 ounces) marshmallows
4 tablespoons unsalted butter
4 cups cornflakes

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-CRANBERRY BARS WITH PECANS



Coconut-Cranberry Bars with Pecans image

Easy and delicious! Family and friends truly enjoy these wonderful bars. I hope you do as well!

Provided by NancyLou

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
½ cup butter, melted
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (14 ounce) can sweetened condensed milk
1 ¼ cups pecan halves
1 cup flaked coconut
¾ cup white chocolate chips
¾ cup bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
  • Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
  • Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
  • Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

Nutrition Facts : Calories 162 calories, Carbohydrate 18.9 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 63.9 mg, Sugar 13.9 g

COCONUT-PECAN BARS



Coconut-Pecan Bars image

These bars have two of my favorite things - coconut and pecans. The topping reminds me of the frosting for German chocolate cake.

Provided by Patty Mae

Categories     Bar Cookie

Time 1h15m

Yield 24 bars

Number Of Ingredients 15

1 cup unsalted butter, softened
2 cups flour
1 cup powdered sugar
1 cup granulated sugar
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 dash salt
4 large eggs
1/4 cup unsalted butter, melted
1/2 cup Coco Lopez
1 teaspoon vanilla extract
1 tablespoon Bourbon or 1 tablespoon brandy
3/4 cup shredded coconut
2 cups chopped pecans

Steps:

  • Preheat oven to 350ºF.
  • Crust: Put flour and powdered sugar in a medium mixing bowl. Cut in butter with a pastry blender until crumbly.
  • Press evenly into the bottom of a buttered 9 x 13-inch baking pan. Bake for about 15 minutes.
  • While the crust is baking make the topping.
  • In a mixing bowl combine the granulated sugar, flour, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together the eggs, Coco Lopez, melted butter, vanilla extract, and bourbon.
  • Pour over the sugar mixture and stir until well blended.
  • Stir in the coconut and pecans and pour over baked crust.
  • Bake for 25 minutes longer.
  • Cool and cut into 24 pieces.

Nutrition Facts : Calories 282.9, Fat 19.2, SaturatedFat 8.8, Cholesterol 60.7, Sodium 38, Carbohydrate 25.6, Fiber 1.5, Sugar 15.3, Protein 3.4

MOTHER'S PECAN SQUARES



Mother's Pecan Squares image

Like a slice of pecan pie in bar form, delicious.

Provided by Millin Moscoso

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter, softened
2 cups dark brown sugar
2 eggs, beaten
1 pinch salt
2 cups sifted cake flour
1 cup chopped pecans

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.

Nutrition Facts : Calories 218 calories, Carbohydrate 28 g, Cholesterol 35.8 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.3 g, Sodium 65.7 mg, Sugar 18 g

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