Best Coconut Chocolate Gooey Bars Recipes

Coconut-Chocolate Gooey Bars image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 24

Number Of Ingredients 10

1 cup flaked coconut
1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
1 egg
1/2 cup butter, melted
1 package (8 oz) cream cheese, softened
2 eggs
1/4 teaspoon coconut extract
1/2 cup butter, melted
1 box (1 lb) powdered sugar
1/3 cup unblanched whole almonds, chopped

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

Coconut Gooey Chocolate Crunch Bars Recipe - (4.6/5) image

Provided by CandyH

Number Of Ingredients 12

16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/4 teaspoon salt
3 teaspoons vanilla extract, divided
2 1/2 cups all-purpose flour
1 teaspoon water
1 (13.5 ounce) can sweetened condensed milk
4 tablespoons (1/4 cup or 1/2 a stick) salted butter
1/3 cup maple syrup
1 1/2 cups roughly chopped walnuts (or pecans)
1 1/2 cup shredded coconut (sweetened or unsweetened, whatever you prefer)
2 cups semi-sweet chocolate chips

Steps:

1.Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish* with parchment paper allowing the side to hang over the dish. 2.In a large mixing bowl or bowl of a stand mixer, combine the butter, brown sugar, salt, and 2 teaspoons vanilla. Using a mixer beat the mixture until it is smooth, scraping down the sides a few times. Add the flour and water, beat until combined. 3.Press the dough into the prepared baking pan. Bake for 15 minutes or until the crust is lightly golden. Remove from the oven. The bars will seem buttery, this is fine. 4.Meanwhile, make the "caramel". Add the butter to a medium sauce pan. Cook butter over medium heat until lightly toasted, about 3 minutes. Add the sweetened condensed milk and maple syrup. Cook the sauce over low heat for 8-10 minute, stirring often to prevent the caramel from burning and sticking to the pan*. Cook until it thickens slightly and turns light golden in color. Remove from the heat and stir in 1 teaspoon vanilla. 5.Once the cookie base is out of the oven, sprinkle the top of the cookies with chopped chocolate or chocolate chips. Next, sprinkle on the walnuts and 1 cup shredded coconut. Pour the "caramel" over top of everything in an even layer. If needed, use a spoon to gently spread the caramel into an even layer. Sprinkle the top with the remaining coconut. Bake for 20-25 minutes or until the top is beginning to brown and caramelize. 6.Allow the bars to cool about 20 minutes and then slice and serve warm.