Condensed Milk Coconut Recipe Bars

COCONUT BARS

Steps:

• Coat a rimmed baking sheet with cooking spray. Stir together remaining ingredients in a large saucepan. Cook over medium-low heat, stirring almost constantly, until mixture thickens and forms a cohesive mass, about 30 minutes.
• Pour mixture onto prepared sheet. With an offset spatula, spread 1/2 inch thick; shape into a 12-by-13-inch rectangle. Let cool completely, then cut into 1 1/2-by-2-inch rectangles.

EASY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

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.

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.

EASY COCONUT TOFFEE BARS

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 pan with cooking spray,.
• Combine graham cracker crumbs, toffee bits, pecans and melted butter.
• Press into 13 x 9 pan.
• Sprinkle semi sweet morsels evenly over crust.
• Sprinkle with coconut.
• Pour condensed milk over coconut layer.
• Bake for 20 minutes or until golden brown.
• Cool completely.
• Cut into bars.

SEVEN LAYER MAGIC BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray and set aside.
• Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9x13 inch baking pan to form the crust.
• Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it's evenly distributed.
• Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.
• Allow to cool completely before slicing. Enjoy!

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.