GOOEY COCONUT DREAM BARS
This delicious recipe is courtesy of Amy Scherber and Toy Kim Dupree and can be found in "The Sweeter Side of Amy's Bread."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
- To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
- To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
- Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
- Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
GOOEY COCONUT PIE BARS
These Gooey Coconut Pie Bars are an easy dessert recipe! They have a shortbread crust and a gooey coconut filling. Perfect for coconut lovers!
Provided by Dorothy Kern
Time 1h
Number Of Ingredients 8
Steps:
- Line a 9x13" pan with foil and spray with cooking spray. Preheat oven to 350°F.
- Place butter, flour, salt and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix until smooth a cookie dough forms.
- Place shortbread in the prepared pan. Spray your hands with cooking spray and press to a thin layer in the pan. Bake shortbread layer for 15 minutes.
- While the crust is baking, stir together sweetened condensed milk, egg, and coconut extract. Stir in coconut. After 15 minutes of baking, pour the milk mixture carefully over the hot crust. Continue baking for about 17-19 minutes until the sides start to look golden brown.
- Cool completely before cutting into bars. Store in an airtight container for up to 3 days or freeze for up to one month.
Nutrition Facts : ServingSize 1 Bar, Calories 245 kcal, Carbohydrate 28 g, Protein 3 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 874 mg, Fiber 1 g, Sugar 20 g
GOOEY COCONUT BARS
Coconut is my new favorite flavor for anything. I found this recipe that I cut out from an old magazine, but never tried until today. I wish I had never tried it. It is so easy and so good and fattening. I did use egg substitute and low fat cream cheese, but.....
Provided by mandabears
Categories Bar Cookie
Time 50m
Yield 48 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray a 13 x 9 pan with cooking spray or butter generously.
- Mix cake mix, melted butter and 2 eggs until crumbly.
- Press into bottom of pan and up about 1 inch around the edge.
- In a large bowl mix: cream cheese, the other 2 egtgs, vanilla and almond extracts, confectioners sugar and coconut.
- Pour over crust.
- Bake for 45 minutes or until top is golden brown.
- Cool completely in pan.
- Cut into small squares.
Nutrition Facts : Calories 140.8, Fat 7, SaturatedFat 4.1, Cholesterol 28.1, Sodium 105.3, Carbohydrate 18.6, Fiber 0.6, Sugar 14.2, Protein 1.6
GOOEY BLACKBERRY COCONUT MAGIC BARS
Magic bars - that iconic recipe on the back of the condensed milk can - has been a longtime favorite for holidays and gatherings. This recipe swaps out the traditional graham cracker crust for salty pretzels, ups the coconut and adds plump, seasonal blackberries to bring in some summer flare. These bars will leave you with sticky fingers, so be sure to pack napkins!
Provided by Food Network
Categories dessert
Time 5h30m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Spray an 8-inch square flameproof pan with nonstick cooking spray. Layer over one slip of parchment paper with edges hanging over. Spray with additional nonstick cooking spray. Set aside.
- Combine 2 cups of the pretzels, the melted butter and sugar in a food processor and pulse until combined. Transfer to the prepared pan. Using your hands or a spatula, press the crust into the pan.
- Sprinkle over the butterscotch chips, 1 cup of the coconut flakes and 1/2 cup of the almonds. Gently but firmly press in with clean hands or a spatula. Pour over the condensed milk and spread evenly. Gently but firmly press in the blackberries until they are partially submerged. Top with the remaining 1/4 cup pretzels. Sprinkle over the remaining 1/2 cup coconut flakes and 1/4 cup almonds. Press in the filling with a spatula.
- Bake until golden brown around the edges, 30 to 35 minutes (see Cook's Note). Turn the oven to broil and broil until the coconut is just toasted, 1 to 2 minutes. Let cool completely in the pan. Once cool, transfer the pan to the refrigerator and chill until fully set, at least 4 hours and up to overnight.
- Using the parchment paper, remove the bars from the pan and slice into 16 pieces.
GOOEY CARAMEL COCONUT BARS
These chocolate-, caramel-, and coconut-topped Pop-Tarts® Unfrosted Brown Sugar Cinnamon toaster pastries are easy to love with all your tummy. Courtesy of Kellogg's™ Pop-Tarts™ Sprinklings™
Provided by KELLOGGSreg POP-TAR
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line baking sheet with foil. Set aside.
- Spread ice cream topping on top of KELLOGG'S® POP-TARTS® Unfrosted Brown Sugar Cinnamon toaster pastries. Place on prepared baking sheet.
- Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes.
- Cut each toaster pastry into thirds.
- Nutrition Information per serving: Serving Size 2 Cookies (61g), Calories 260, Calories from Fat 100, Total Fat 11g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Dietary Fiber 1g, Sugars 23g, Protein 3g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 8%.
Nutrition Facts : Calories 53.9, Fat 2.7, SaturatedFat 1, Cholesterol 0.1, Sodium 39.7, Carbohydrate 7.8, Fiber 0.4, Sugar 1.4, Protein 0.5
COCONUT-CHOCOLATE GOOEY BARS
Coconut and chocolate come together in these delicious bars made using Betty Crocker™ Super Moist™ cake mix - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
- Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, egg and 1/2 cup butter with electric mixer on medium speed until blended. Add toasted coconut; stir well. Press mixture in bottom of pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, coconut extract and 1/2 cup butter; beat until smooth. Gradually add powdered sugar, beating until blended. Spread cream cheese mixture over batter. Sprinkle with almonds.
- Bake 40 minutes or until set. (Center should still be a little gooey.) Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg
GOOEY BARS
A gooey bar for the chocolate and the cake lover combined!
Provided by SKIMOREH20
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
- Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 39 g, Cholesterol 44.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 206.1 mg, Sugar 30.4 g
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COCONUT CREAM PIE GOOEY BARS | THE DOMESTIC REBEL
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5/5 (5)Category Bars, DessertCuisine American, DessertTotal Time 50 mins
- Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
- In a large bowl, combine the cake mix, melted butter, egg and dry coconut creme pudding mix until combined. Press the mixture onto the bottom of the pan in an even layer. Set aside.
- In the bowl of a stand mixer, cream the cream cheese until soft, about 1 minute. Add in the eggs, one at a time, then add in the coconut extract. Beat in the powdered sugar and melted butter until completely combined. Fold in the shredded coconut.
- Pour the mixture evenly over the crust in the pan and bake for approximately 30-40 minutes or until golden brown and just about set. The center may be slightly gooey still - this is okay and you do not want to over-bake! Cool completely, then refrigerate for about 2 hours or until set. Dust with additional powdered sugar just before serving.
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