Best Gooey Coconut Bars Recipes

GOOEY COCONUT DREAM BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
• To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
• To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
• Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

COCONUT-CHOCOLATE GOOEY BARS

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.

LEMON COCONUT OEEY GOOEY BARS RECIPE - (4.2/5)

Steps:

• 1.Preheat oven to 350 Degrees and spray a 9X13 rectangular pan with baking spray and set aside. 2. In a large bowl, pour in the cake mix, add the egg, and the melted butter and stir together with a wooden spoon. Once well mixed, pat into the bottom of the 9X13 rectangular pan. Set aside. 3. In a large bowl, cream the cream cheese until smooth and add in the eggs one at a time creaming into the cream cheese after adding into the bowl. Add the vanilla and coconut extract, lemon juice, powdered sugar, and melted butter. Pour the filling on top of the cake mix. 4. For the topping: Mix in the brown and white sugar, sweetened coconut, and stir in the butter. Add the flour to the mix and stir. The topping will become very crumbly. Turn to wax or parchment paper and let it sit for about 10­-15 minutes so the crumbs can dry out a bit. Sprinkle the crumbs on top of the filling ( I didn't use all the crumbs for my personal taste). Bake in the oven for 35-­40 minutes. Make sure not to over bake as the center won't be as gooey. Allow to cool and cut into squares.

GOOEY COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with cooking spray or butter generously.
• Mix cake mix, melted butter and 2 eggs until crumbly.
• Press into bottom of pan and up about 1 inch around the edge.
• In a large bowl mix: cream cheese, the other 2 egtgs, vanilla and almond extracts, confectioners sugar and coconut.
• Pour over crust.
• Bake for 45 minutes or until top is golden brown.
• Cool completely in pan.
• Cut into small squares.

GOOEY CARAMEL COCONUT BARS

Steps:

• Line baking sheet with foil. Set aside.
• Spread ice cream topping on top of KELLOGG'S® POP-TARTS® Unfrosted Brown Sugar Cinnamon toaster pastries. Place on prepared baking sheet.
• Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes.
• Cut each toaster pastry into thirds.
• Nutrition Information per serving: Serving Size 2 Cookies (61g), Calories 260, Calories from Fat 100, Total Fat 11g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Dietary Fiber 1g, Sugars 23g, Protein 3g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 8%.

GOOEY BLACKBERRY COCONUT MAGIC BARS

Steps:

• Preheat the oven to 325 degrees F.
• Spray an 8-inch square flameproof pan with nonstick cooking spray. Layer over one slip of parchment paper with edges hanging over. Spray with additional nonstick cooking spray. Set aside.
• Combine 2 cups of the pretzels, the melted butter and sugar in a food processor and pulse until combined. Transfer to the prepared pan. Using your hands or a spatula, press the crust into the pan.
• Sprinkle over the butterscotch chips, 1 cup of the coconut flakes and 1/2 cup of the almonds. Gently but firmly press in with clean hands or a spatula. Pour over the condensed milk and spread evenly. Gently but firmly press in the blackberries until they are partially submerged. Top with the remaining 1/4 cup pretzels. Sprinkle over the remaining 1/2 cup coconut flakes and 1/4 cup almonds. Press in the filling with a spatula.
• Bake until golden brown around the edges, 30 to 35 minutes (see Cook's Note). Turn the oven to broil and broil until the coconut is just toasted, 1 to 2 minutes. Let cool completely in the pan. Once cool, transfer the pan to the refrigerator and chill until fully set, at least 4 hours and up to overnight.
• Using the parchment paper, remove the bars from the pan and slice into 16 pieces.

GOOEY CARAMEL COCONUT BARS

Steps:

• 1. Line baking sheet with foil. Set aside.
• 2. Spread ice cream topping on top of Kellogg's® Pop-Tarts® Brown Sugar Cinnamon Unfrosted toaster pastries. Place on prepared baking sheet.
• 3. Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes.
• 4. Cut each toaster pastry into thirds.

COCONUT GOOEY CHOCOLATE CRUNCH BARS RECIPE - (4.6/5)

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.

COCONUT CREAM PIE GOOEY BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• In a large bowl, combine the cake mix, melted butter, egg and dry coconut creme pudding mix until combined. Press the mixture onto the bottom of the pan in an even layer. Set aside.
• In the bowl of a stand mixer, cream the cream cheese until soft, about 1 minute. Add in the eggs, one at a time, then add in the coconut extract. Beat in the powdered sugar and melted butter until completely combined. Fold in the shredded coconut.
• Pour the mixture evenly over the crust in the pan and bake for approximately 30-40 minutes or until golden brown and just about set. The center may be slightly gooey still - this is okay and you do not want to over-bake! Cool completely, then refrigerate for about 2 hours or until set. Dust with additional powdered sugar just before serving.