CHOCOLATE-COVERED STRAWBERRY BARS
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper, leaving an overhang on all sides. Melt the butter with the cocoa powder, sugar and espresso powder in a medium saucepan over medium heat.
- Whisk the heavy cream and egg in a small bowl. Whisk in a few tablespoons of the butter-cocoa mixture, then pour into the saucepan. Cook, whisking, until combined and thickened, about 1 minute. Remove from the heat and stir in the graham cracker crumbs, coconut, almonds and vanilla bean paste. Press the mixture into the prepared baking dish. Bake until set, about 8 minutes. Transfer to a rack and let cool completely in the pan.
- Make the filling: Pulse half of the freeze-dried strawberries (about 1 cup) in a food processor until slightly powdery with a few pieces remaining. Set aside the remaining strawberries for topping.
- Put the white chocolate chips in a medium bowl. Bring the heavy cream to a simmer in a small saucepan, then pour over the white chocolate chips. Let sit until softened, 3 to 5 minutes; stir until smooth. (If the chips are not fully melted, microwave in 20-second intervals until smooth.) Stir in the strawberry powder. Spread over the cooled crust. Cover and refrigerate until set, about 30 minutes.
- Make the topping: Microwave the semisweet chocolate chips with the shortening in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Let cool slightly, about 5 minutes. Spread evenly over the filling. Gently crush the reserved freeze-dried strawberries and sprinkle over the top. Cover and refrigerate until set. Lift out of the pan using the parchment overhang and cut into bars.
- Freeze-dried strawberries have a ton of flavor. You just have to make sure you don?t pulverize them into too fine a powder; you want to be able to see the nice red flecks.
STRAWBERRY OATMEAL BARS
A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. , Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
BUTTERY COCONUT BARS
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
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.
STRAWBERRY KISSED COCONUT BARS
Make and share this Strawberry Kissed Coconut Bars recipe from Food.com.
Provided by Zaney1
Categories Dessert
Time 38m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- SHORTBREAD CRUST:.
- Cut the crust ingredients together in a food processor or with a pastry blender.
- Avoid touching the crust and warming up the butter.
- Press the crust in the bottom of a foil lined 9 inch square baking dish.
- Combine coconut, sugar and flour in a large bowl.
- Stir in egg whites and almond extract til well blended.
- Carefully spread over crust.
- Drop small spoonfuls of jam over coconut mixture.
- Swirl with knife to marbleize.
- Bake at 325 for 28-30 minutes til center is almost set and edges are golden.
- Cool completely.
- Use foil to remove from pan and cut into bars.
Nutrition Facts : Calories 386, Fat 23.9, SaturatedFat 18.1, Cholesterol 30.5, Sodium 130.1, Carbohydrate 40.3, Fiber 3.7, Sugar 20.4, Protein 4.7
RASPBERRY-KISSED COCONUT BARS
Shortbread cookies are your ticket to these delectably delicious, super-easy coconut treats.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies, in single layer, on bottom of prepared pan.
- Combine coconut, sugar and flour in large bowl. Add egg whites and extract; mix well. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture; swirl gently with knife to marbleize.
- Bake 28 to 30 min. or until center is almost set and edges are golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
More about "strawberry kissed coconut bars recipes"
COCONUT STRAWBERRY CRUMBLE BARS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (4)Total Time 40 minsCategory Baking, DessertCalories 269 per serving
- Line a 24cm x 13cm x 8cm (9in x 5in x 3in) rectangular baking dish (any dish suitable for brownies or cookie bars will be fine) with parchment paper and pre-heat the oven to 180ºC/350ºF.
- Combine all the ingredients for the filling in a saucepan and bring to a simmer over medium-low heat. Allow to simmer, stirring occasionally. Squish the strawberries with the back of a wooden spoon, breaking them up. Simmer until the filling has thickened and is jammy.
- To make the base and crumble, combine the flour, coconut, sugar, butter and egg in the bowl of a food processor and mix until the dough comes together.
- Press three quarters of the dough into the bottom of the prepared baking dish then top with the strawberry filling.
STRAWBERRY COCONUT CRISP BARS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (1)Total Time 45 minsCategory DessertCalories 432 per serving
- Preheat the oven to 400 degrees. Line a 10" square baking pan with parchment paper. (an 8x10 dish will work as well.) Place the strawberries in a large bowl and sprinkle with the sugar, cinnamon, salt and cornstarch. Stir to thoroughly coat and then let them sit on the counter for a few minutes while assembling the crust and topping.
- Stir together the oats, coconut, flour, sugar and butter. Spread half of the oat mixture over the parchment in the bottom of the pan. Pour the berries over the crust and then use your hands to sprinkle/spread the rest of the oat mixture on top of the berries.
- Bake on the middle oven rack for 30 minutes, until the crust has browned and the fruit mixture is bubbling. Let cool completely before slicing into bars, or use a spoon to scoop the warm crisp into bowls. Serve with vanilla ice cream or vanilla bean whipped cream. Enjoy!
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