Coconut Chocolate Chip Bars

I LOVE THESE BARS!!! My mom, my husband, Matt, Matt’s friend, Adam, and my in-laws would agree as well! My mom and I made these last night for the men in our family who went to a Texas Rangers baseball game (6-0 Go Rangers!) While at the game, my husband and dad texted me, “What are ya’ll making for dessert?” My mom and I felt obligated at this point, thus we tore out the cookbooks to find something sweet to bake.

Here is what we found: Coconut Chocolate Chip Bars from The Sono Baking Company Cookbook by John Barricelli. This recipe is a take on the traditional magic cookie bar. It features two distinct layers: the base, which consists of a brown sugar shortbread cookie-like crust, and the top layer, a rich, chewy oatmeal-coconut-chocolate-chip cookie. Yummy!

This is the “real” way to make magic bars. I almost feel like now I’d be cheating if I made magic bars with sweetened condensed milk. These coconut chocolate chip bars were sweet, and had a caramel flavor to it since there is only brown sugar, not white (granulated) sugar.

Enjoy these tonight! They are sure to waste your “weight watchers” points for the day. I know I had one for breakfast, one for an afternoon snack, and one for dinner for dessert. My sister-in-law had one for breakfast too! My husband’s friend, Adam, said these were some of the best bars he put in his mouth. Don’t worry Adam, now your wife can have the recipe and make you these!

To Make the Crust: Cream the butter, brown sugar, and salt on medium speed until fluffy.

Add the vanilla extract and flour, and mix on low until the flour is absorbed.

Press the crumbs into a buttered 9 x 13-inch baking pan. Bake in a 350 degree F oven for 10 to 12 minutes, rotating the pan halfway through baking time.

To Make Filling: Meanwhile, whisk together the light brown sugar, salt, eggs, and vanilla. Whisk in the flour. Fold in the oats, coconut, nuts and chocolate chips.

Pour filling over crust, and bake in a 350 degree F oven for 20 to 25 minutes, rotating the pan two-thirds of the way through baking time.

Remove from oven and let cool completely before cutting into bars.

Serve and try and see if you can just eat one!

Coconut Chocolate Chip Bars
Ingredients
Crust:
10 Tbsp (1 stick plus 2 Tbsp) unsalted butter, at room temperature
1/2 cup plus 2 Tbsp light brown sugar
1/4 tsp coarse salt
2 tsp pure vanilla extract
1 3/4 cup all-purpose flour

Filling:
1 1/2 cups light brown sugar
1/2 tsp coarse salt
3 large eggs, at room temperature
1 Tbsp pure vanilla extract
2 Tbsp all-purpose flour
1 1/2 cups sweetened shredded coconut
6 Tbsp old-fashioned rolled oats (not instant)
1 1/2 cups macadamia nuts, coarsely chopped (we used pecans)
1 cup semisweet chocolate chips (we used chocolate chunks)

Directions
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Butter a 9 x 13-inch baking dish; set aside.
2. To make the crust: In a bowl of a standing mixer fitted with the paddle attachment, beat the butter with the brown sugar and salt on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Beat in the vanilla. With the mixer on low speed, beat in the flour until absorbed.
3. Press the dough over the bottom of the prepared baking dish. Set on a baking sheet and bake, rotating the sheet about halfway through the cooking time, until the crust turns an even blond color and is cooked through and crisp, 10 to 12 minutes. Remove the baking dish from the oven. Do not turn off the oven.
4. To make the filling: In a large bowl, whisk the brown sugar with the salt. Add the eggs and vanilla and whisk to blend. Whisk in the flour. Fold in the coconut, oats, and nuts. Spread the filling over the crust. Sprinkle with the chocolate chips (we mixed the chocolate chunks in with the batter instead).
5. Bake, rotating the pan about two-thirds of the way through the baking time, until the filling is set to a soft, chewy, cookie-like texture, 20 to 25 minutes. Let cool completely in the pan on a wire rack. Cut into bars approximately 2 1/4 by 2 1/2 inches.

Yield: about 20 bars
The Sono Baking Company Cookbook by John Barricelli

Pecan Squares

Every month, each team(s) from our elementary school hosts a “snack day”. Ours (second and third grade) happened to be the Friday before Thanksgiving Break, so I thought it was only appropriate that I make some type of Thanksgiving dessert with apples, pumpkin, or pecans. After much debate, I decided to try Ina Garten’s Pecan Squares, and let me tell you… they were to die for! I went over to my mom’s house Thursday night and we thoroughly enjoyed an evening of baking!

These pecan squares are buttery, rich, flavorful, and sweet. I’m not sure if you want to know this, but this recipe calls for 9 sticks, or 2 1/4 pounds of butter, 3 1/4 cups of sugar, and 2 pounds of pecans!! Yikes! Like I said, these are very rich and buttery, but they are completely worth it, especially for the holiday season. Plus, I didn’t have to eat the whole pan. I took two boxes of bars to school and came home with only a 1/2 of box left. I gave the leftovers to my in-laws and my husband’s grandmother said, “This was the best thing I’ve ever put in my mouth!” Enjoy!!!

Beat the butter and granulated sugar in an electric mixer for 3 minutes. Add eggs and vanilla; mix well. Mix dry ingredients (flour, baking powder, and salt) into batter with mixer on low speed until just combined.

Press dough evenly into ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside.

Bake for 15 minutes at 350 degrees, or until crust is set, but not browned. Allow to cool.

Melt butter, honey, brown sugar, and zests on low in a heavy-bottomed saucepan.

Raise heat and boil for 3 minutes.

Remove from heat and stir in heavy cream and pecans.

Pour onto crust. Bake for 25-30 minutes at 350 degrees, until the filling is set. Remove from oven and allow to cool.

Wrap in plastic wrap and refrigerate until cold.

Cut into bars and serve.

Pecan Squares
Ingredients
CRUST:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 tsp pure vanilla extract
4 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

TOPPING:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Directions
1. Preheat the oven to 350 degrees F.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well.
3. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
4. Press the dough evenly into an ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
5. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan (we used a Le Creuset Dutch Oven). Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from heat. Stir in the heavy cream and pecans.
6. Pour over the crust, trying no to get the filling between the crust and the pan. Bake for 25 to 20 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Yield: 20 large squares
Ina Garten’s “The Barefoot Contessa Cookbook”

Chewy Granola Bars

These are my favorite “bar” cookie when I’m not in the chocolate-brownie mood. The name is deceptive…they are nothing like a “granola” bar that you would buy at the store. Instead they are more like a sweet blondie with granola instead of chocolate chips. The flavor from the brown sugar is excellent and the taste and sweetness depends on the different type of granola you use. By the way, the batter in these granola bars are delicious…maybe even better than cookie dough! This recipe is from the Peach Tree Family Cookbook in Fredericksburg, TX. I also have to give credit to my sister, Brittany, who made these yesterday. Enjoy!

Combine the butter, brown sugar, eggs, and vanilla.

Beat in mixer until light.

Stir in the flours, baking powder, and salt.

Add the granola and nuts last.

Pour the batter into a greased 9 x 13 inch baking pan.

Bake for about 25 minutes or until a toothpick comes out clean.

Cool and cut into bars.

Chewy Granola Bars
Ingredients
1/2 cup soft butter
1 3/4 cup brown sugar, packed
2 eggs
1 tsp vanilla
3/4 cup white flour
3/4 cup whole wheat flour
2 tsp baking powder
1 tsp salt
*1 1/2 cups granola (We used Kashi Go Lean Crunch).
1/2 cup nuts, coarsely chopped

Directions
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine the butter, brown sugar, eggs, and vanilla. Beat with a spoon or whisk until light. Stir in the flours, baking powder, and salt. Add the granola and nuts last.
3. Pour the batter into a greased 9 x 13 inch baking pan. Bake for about 25 minutes or until a toothpick comes out clean.

*The sweetness of the granola in these bars will change the taste. If using a sweet granola, you may cut the sugar down to 1 1/4 cups.

Makes 32

Homemade Protein Bars

I have never made protein bars before but they were very easy and very good. These are much better for you than many of the brands you buy in the store. The only “fats” in these bars come from healthy fats from the nuts and peanut butter. There is only natural sugar such as the dried fruits and honey to add to the sweetness of the bar. My one complaint, though, was the protein powder. The recipe calls for 2 “scoops”, but I think my “scoop” was bigger than average. Because of this, my bars were a little crumbly and needed more liquid ingredients to hold them together. Next time I make them, I’m only using 1 “scoop”, or measuring out 1/4 cup. This recipe comes for the Tasty Kitchen blog. Enjoy!

In a large bowl, combine the rolled oats, oat flour, cinnamon, protein powder, dry milk, and seeds.

In a small bowl, whisk together the peanut butter, vanilla, water, and honey. Microwave for about 45 seconds.

Add the liquid ingredients to the dry ingredients and stir to combine.

Add the nuts and dried fruit and stir to combine.

Pour batter into foil-lined 8 x 8″ pan. Place plastic wrap directly on top of the “dough” and compress the mixture evenly in the dish.

Refrigerate for 1 hour, then cut block into 8-12 bars.

Wrap each bar individually and store in a sealable container. I recommend keeping them refrigerated.

Protein Bars
Ingredients
3/4 cup rolled oats
1/2 cup oat flour
1 1/2 tsp cinnamon
2 scoops vanilla protein powder (1/4 cup=1 scoop)
1/2 cup nonfat dry milk
2 tbsp flaxseeds
2 tbsp sunflower seeds
1/3 cup natural peanut butter
2 tsp vanilla
1/4 cup water
1/4 cup honey
1/2 cup nuts
1/2 cup dried fruit

Directions
1. Line an 8 x 8″ dish with foil, leaving a few inches of extra foil extending over the edges of the dish. Very lightly spray the foil with cooking spray.
2. In a medium bowl, combine the rolled oats, oat flour, cinnamon, protein powder, dry milk powder, and seeds.
3. In a small bowl, whisk together the peanut peanut butter, vanilla, water, and honey. Microwave for about 45 seconds. Whisk, then combine. The mixture will be quite thick.
4. Add the nuts and dried fruit and stir to combine.
5. Roughly spread the mixture into the foil-lined dish. Place a piece of plastic wrap directly on top of the “dough” and compress the mixture evenly in the dish. Leave the plastic wrap on and place in the fridge for an hour or until firm.
6. After an hour, remove and discard the plastic wrap. Use the foil to lift the mixture out of the dish. Slide the mixture off of the foil and cut the block into 8 bars. Place the bars in a sealable container. Since this mixture contains no preservatives, I recommend keeping them refrigerated.

Seven-Layer Bars

Seven-Layer Bars aka Magic Bars or Hello Dolly Bars are one of my all-time favorite desserts. Ever since a friend made them for me in high school, I have fallen in love with them. I love the graham cracker crust, the mix of coconut, chocolate chips and butterscotch chips, topped off with the sweetened condensed milk. This time I was short of butterscotch chips, so I added white chocolate chips and some milk chocolate pieces. These always turn out amazing, are impossible to mess up. This recipe came from “The Gathering of Friends” cookbook by Michelle Huxtable and Alyse Christensen. Enjoy!

Melt the butter in a 9 x 13 inch pan.

Sprinkle the graham cracker crumbs over the butter and press into pan.

Layer chocolate chips and butterscotch chips over crumbs.

Sprinkle coconut and nuts over chips.

Pour milk over the mixture and bake at 350 degrees for 25 minutes.

Cool and cut into squares.

Seven-Layer Bars
Ingredients
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (6 oz) package butterscotch chips
1 (6 oz) package chocolate chips
1 (7 oz) package shredded coconut
1 cup chopped nuts (I used pecans)
1 (14 oz) can Eagle Brand milk

Directions
1. Preheat oven to 350 degrees.
2. Melt butter in 9 x 13 inch pan.
3. Sprinkle graham cracker crumbs over butter and press into pan.
4. Layer butterscotch chips and chocolate chips over the crumbs.
5. Sprinkle coconut and nuts over chips.
6. Pour milk over mixture.
7. Bake for 25 minutes.
8. Let cool, then cut into squares.

Lemon Bars

I love tart and fruity desserts, so here is one of my recipe’s for lemon bars. I’m not sure where this recipe came from, all I know is that they are super easy and very good. Enjoy!

Beat 2 sticks of butter with powdered sugar and flour. Then press in pan and bake for 25 minutes.

Meanwhile beat eggs and sugar.

Combine flour and baking powder and add to egg mixture.

Pour filling onto baked crust and return to oven for 25 minutes.

Cool and sprinkle with powdered sugar and cut into squares.

Lemon Bars
Ingredients
Crust:
2 cups sifted flour
1 cup butter, softened
1/2 cup powdered sugar, plus more for dusting

1. Preheat oven to 350 degrees.
2. Mix the three ingredients together in an electric mixer. Shape into a ball, and refrigerate for 30 minutes.
3. Butter a 9 x 13 inch pan.
4. Press dough in pan, and bake at 350 degrees for 25 minutes.

Filling:
4 eggs, beaten lightly
2 cups sugar
dash of salt
6 tbsp lemon juice
4 tbsp flour
1 tsp baking powder

1. Beat eggs, sugar, salt, and lemon juice in an electric mixer.
2. Combine flour and powder and add to egg mixture.
3. Pour filling over baked crust, return to oven and bake for 25 minutes or until craters form.
4. Cool, sprinkle with powdered sugar, and cut into bars.