Best Coconut Pecan Bars Recipes

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

COCONUT-PECAN BARS

Steps:

• Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
• Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
• Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

COCONUT-PECAN CEREAL BARS

Steps:

• Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
• Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
• In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
• Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.

EASY FREEZER RECIPES: PALEO COCONUT PECAN BREAKFAST BARS

Steps:

• Instructions Preheat oven to 350 degrees. Use the coconut oil to grease an 8x8 pan. Crack your eggs into a medium sized bowl and quickly whisk them up. Mash your banana - I like to just do this quickly on a plate - add to the bowl with the eggs along with the honey and vanilla. Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps. Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined. Spoon the batter into your pan and smooth it out. Sprinkle the chopped pecans over top. Bake your bars in the pre-heated oven for 20-25 minutes. Keep an eye on them - when the edges are golden brown and the center is firm, they're done! Freezing these is a cinch too! Simply wait for them to cool, cut them to the desired size and store them in a freezer container or freezer bag. I tend to try to do this as soon as I can - if they stay on the kitchen counter, they tend to disappear quickly! You can defrost them quickly by popping them in the microwave for about 30 seconds. If you're like my hubby and are not a fan of the microwave, you can pull out a few the night before and just leave them in the fridge and they'll be defrosted by breakfast the next morning.

CRANBERRY, PECAN / MACADAMIA, COCONUT BARS WITH ORANGE GLAZE

Steps:

• Heat oven to 350°F Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press into ungreased 8" square baking pan. Bake for 15-17 minutes or until lightly browned.
• Combine all filling ingredients in medium bowl until well mixed. Carefully spread filling over hot, partially baked crust. Bake 22-27 minutes or until golden brown.
• Combine powdered sugar, orange pee and enough orange juice for desired glazing consistency in small bowl. Drizzle glaze over warm bars. Cool completely.

CHOCOLATE PECAN COCONUT COOKIE BARS

Steps:

• 1. Preheat oven to 350. In work bowl of processor, mix baking mix and sugar; Pulse until blended.
• 2. Add butter; pulse until mixture is crumbly. Pat mixture into bottom of a 13 x 9 inch baking pan, Bake for 15 minutes or until edges of crust are lightly browned.
• 3. Sprinkle evenly with chocolate morsels. Bake for 5 minutes or until chocolate begins to melt.
• 4. Remove pan from oven.
• 5. Using a small metal spatula, spread chocolate over warm crust. Top with pecans and coconut; gently press into chocolate, using spatula.
• 6. Cool completely on wire rack, about 1 hour. Chill for 30 minutes or until chocolate sets. cut into 16 bars. For best results, use a small offset metal spatula to spread chocolate and remove bars from pan.

COCONUT-PECAN SWEET AND SALTY BARS

Steps:

• Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

COCONUT PECAN PIE BARS

Steps:

• Sift together the flour and the powdered sugar. Cut in butter with two forks or a pastry cutter until mixture is crumbly. Press dough into an 8 x 8 in baking dish. Bake at 350 for 12-15 minutes or until the edges are slightly browned. Combine all the filling ingredients, up to pecans, in a bowl. Stir well. Mix in pecans. Pour filling over hot crust. Return bars to oven and bake for an additional 30 minutes or until bars are set and knife inserted 1 inch from the edge comes out clean. Cool. Cut into bars.

COCONUT-PECAN BARS

Steps:

• Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
• Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
• Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

COCONUT PECAN NO-BAKE CHOCOLATE BARS

Steps:

• Place the chocolate, peanut butter, honey, and butter in a large glass mixing bowl.
• Microwave for 2 minutes at full power.
• Remove from the microwave and stir until the chocolate has fully melted and well combined.
• Add the oatmeal, coconut, and pecans to the melted chocolate. Stir to combine.
• Line an 8-inch pan with parchment paper.
• Scoop the chocolate mixture into the pan and spread across the pan with a spatula.
• Refrigerate until firm, at least 3-4 hours.
• Use the parchment to lift the cold chocolate from the pan.
• Use a sharp knife to slice into bars or small squares.
• Store in an airtight container in the refrigerator for up to 2 weeks.
• Enjoy!