Best 11 Easy Chocolate Coconut Bars Recipes

COCONUT CHOCOLATE BARS

Steps:

• In a medium size bowl, beat eggs and add sugar. Blend in melted butter and vanilla.
• Mix flour, baking powder and salt. Blend into mixture.
• Pour one-half of batter into another bowl. In one batter add cocoa and the one tablespoon of melted butter. In the second batter add coconut.
• Pour the chocolate batter into a greased 8 x 8 baking pan. Spread the coconut batter on top.
• Bake in a 325 degree oven for 25 minutes. Do not overbake. Cool.
• Topping: Melt chocolate chips in microwave for 1 minute. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. Cut small--they are rich. (I have placed pan in fridg for 30 minutes to cool quickly.).
• 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.

CHOCOLATE COCONUT BARS

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
• For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
• For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
• Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

CHOCOLATE-COCONUT LAYER BARS

Steps:

• Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY

Steps:

• Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
• Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
• Freeze for 30 minutes.
• Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
• Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
• Sprinkle shredded coconut on top.
• Freeze for 1 hour, or until chocolate layer has set.
• Cut into 16 squares.
• Enjoy!

EASY CHOCOLATE COCONUT BARS

Steps:

• Combine all of the ingredients (except the icing ingredients) in a bowl and mix well.
• Press mixture firmly into a greased 19cmx29cm (or thereabouts) rectangular slice pan.
• Bake in a 350 degree F (180 degree C) oven for 20 minutes.
• Whilst baking make the icing by sifting together the icing sugar and cocoa.
• Stir in the butter and enough milk to make it spreadable.
• Remove the slice from the oven and spread with the icing while still hot.
• Cool in pan.
• Cut into bars or squares to serve.

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

CHOCOLATE-CRUSTED COCONUT BARS

Steps:

• Set a rack in the middle of the oven and preheat to 375 degrees F.
• Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.
• Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.
• Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.
• Mix the 4 cups coconut, the egg whites, confectioners¿ sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate.

EASY COCONUT BARS

Steps:

• Combine box cake in a bowl with butter and egg and mix until crumbly.
• Press mixture into a 13" x 9" glass baking pan.
• Whisk together cream cheese, eggs, vanilla and powdered sugar.
• Pour over cake mixture.
• Sprinkle top with coconut and pecans.
• Preheat oven to 350 degrees; bake for 35 minutes or until just brown on top.
• Refridgerate before cutting into bars.