No Bake Coconut Oatmeal Chocolate Bars Recipes

NO-BAKE COCONUT OATMEAL CHOCOLATE BARS

Steps:

• Preparation: Line an 8x8 pan with a parchment sling. Set aside.
• In a medium saucepan, combine the butter, brown sugar and brown rice syrup. Heat over low-heat, until the butter has melted and the sugar has dissolved. Remove from heat and stir in vanilla extract and salt.
• Add the oats and coconut. Cook, stirring constantly, for 4 to 5 minutes. Evenly divide mixture in half and set aside.
• In a microwave-safe bowl, combine chocolate chips and almond butter (make sure that the almond butter the oil on top of the almond butter is drained and not stirred in). Heat on high in 30-second bursts, stirring in between each burst, until mixture is melted and fully combined.
• To assemble: Press one half oat mixture into bottom of prepared pan. Pour chocolate mixture over oats, press pecans into chocolate layer, then top with remaining oats.
• Refrigerate for at least 3-4 hours, or until set. Time will vary according to refrigerator setting and how full refrigerator is.

NO BAKE CHOCOLATE OAT BARS

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

NO-BAKE CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.