Best Mrs Kolberts Coconut Bars Recipes

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MRS. FIELDS COCONUT MUD BARS



Mrs. Fields Coconut Mud Bars image

Make and share this Mrs. Fields Coconut Mud Bars recipe from Food.com.

Provided by PalatablePastime

Categories     Bar Cookie

Time 25m

Yield 24 bars

Number Of Ingredients 14

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, slightly softened and cut into small pieces
10 ounces semisweet chocolate pieces, finely chopped
3/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract (optional)
2 large eggs
3 1/2 ounces flaked coconut (about 1 1/2 cups)
1 1/2 cups chopped pecans

Steps:

  • Preheat oven to 350°F.
  • Lightly butter a 9x13-inch baking pan.
  • To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
  • Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
  • Press into the bottom of the baking pan.
  • Bake at 350°F for 10 minutes, then place pan on rack to cool.
  • Leave oven on.
  • Next prepare the chocolate ganache.
  • After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
  • Pour the cream over the ganache, and wait 5 minutes before stirring.
  • The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
  • To prepare the topping, cream the remaining butter in a bowl.
  • Add the granulated sugar, and extracts.
  • Beat until blended, then beat in the eggs; then stir in coconut and nuts.
  • Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
  • Bake at 350°F for 25-30 minutes, until golden brown.
  • Set pan on rack to cool before cutting into bars.

Nutrition Facts : Calories 268.6, Fat 18.1, SaturatedFat 8.8, Cholesterol 41.3, Sodium 37.1, Carbohydrate 25.1, Fiber 2, Sugar 16.7, Protein 2.7

BUTTERY COCONUT BARS



Buttery Coconut Bars image

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

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

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.

MRS. KOLBERT'S COCONUT BARS



Mrs. Kolbert's Coconut Bars image

Categories     Cookies     Dessert     Bake     Coconut     Almond     Winter     Gourmet

Yield Makes 48 cookies

Number Of Ingredients 8

1 1/2 cups firmly packed light brown sugar
1 cup plus 3 tablespoons all-purpose flour
1 stick (1/2 cup) unsalted butter, melted and cooled
1 1/2 cups sweetened flaked coconut
1 cup chopped blanched almonds
2 large eggs, beaten lightly
1 teaspoon vanilla
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350°F. In a bowl with a fork stir together 1/2 cup of the brown sugar, 1 cup of the flour, and the butter until the mixture is combined well, press the mixture evenly onto the bottom of a 13-by 9-inch baking pan, and bake it in the middle of the oven for 10 minutes. In the bowl with the fork combine the remaining 1 cup brown sugar, the remaining 3 tablespoons flour, the coconut, the almonds, the eggs, the vanilla, and the salt and blend the mixture well. Spread the coconut mixture evenly over the crust and bake the mixture for 20 minutes, or until it is pale golden. Cut the mixture into 48 bars and let the bar cool completely in the pan on a rack. The coconut bars may be made 1 month in advance and kept frozen in airtight containers.

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