Cold Nose Coco Loco Bark Bars Recipes

QUICK AND EASY COCONUT BARK ("COCADA")

Steps:

• Preheat the oven to 350 degrees F.
• Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.

COCADA: EASY COCONUT BARK

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
• Cool slightly, then cut into squares. Serve warm or at room temperature.

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

CRISPY COOKIE BARK RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
• Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
• Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
• Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
• Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
• Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
• Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
• Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
• Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
• Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
• Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
• Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
• Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
• Serve the pieces immediately or store in the refrigerator until desired.
• Enjoy!

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
• Pour the caramel over the crackers, spreading evenly with a spatula.
• Bake for 5 minutes.
• Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
• Remove the foil and spread the softened chocolate over the top evenly.
• Sprinkle with pecans, cover with foil, and freeze for 1 hour.
• Break the bark up into pieces.
• Enjoy!

CHOCOLATE-COCONUT BARS

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

COLD NOSE COCO LOCO BARK BARS

Steps:

• Preheat oven to 350*.
• Drain fruit cocktail and set aside.
• In a large bowl, combine honey and eggs. Add fruit cocktail and vanilla and mix thoroughly.
• Combine the flour and baking soda in a seperate bowl, then add this to the wet mixture and stir well.
• Pour into a 8x8 inch greased baking pan and sprinkle the top with coconut and walnuts.
• Bake for 20-25 minutes, then cool and cut into bars. Store in a sealed container.