Baked Cherry Coconut Bars Recipes

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

CHERRY COCONUT BARS

Steps:

• Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
• To a large mixing bowl add the butter, graham cracker crumbs, and brown sugar.
• Stir until well combined, then add in the flour, baking powder, and salt until just combined.
• Press mixture into the bottom of the baking dish.
• To the mixing bowl add the coconut, condensed milk, vanilla, and almond extract and mix well.
• Chop the maraschino cherries and pat dry with paper towels.
• Mix gently into coconut topping and spread mixture over graham cracker crust.
• Bake for 30-40 minutes until slightly browned.
• Cool completely then refrigerate for at least 3 hours before serving.

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

CHOCOLATE-CHERRY-COCONUT GRANOLA BARS

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

CHERRY, CHOC & COCONUT TRAY BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.

BAKED CHERRY COCONUT BARS

Steps:

• In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Cool on a wire rack., For filling, combine the eggs, sugar and vanilla in a bowl. Combine the flour, baking powder and salt; add the egg mixture. Stir in nuts, coconut and cherries. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

CHEWY COCONUT CHERRY BARS

Steps:

• Preheat oven to 350*.
• Combine flour, baking soda, oats and brown sugar.
• Cut in shortening until crumbly.
• Press into a 9 x 13 pan, and bake for 10 minutes.
• Beat eggs, brown sugar and almond extract thoroughly.
• In a separate cup, mix together the flour, baking powder and salt.
• Add to the egg/sugar mixture and blend well.
• Stir in the coconut, cherries and pecans.
• Spread evenly over crust.
• Bake for 25 minutes or until lightly brown.
• Cool completely before icing.
• Beat all icing ingredients together until smooth and creamy.
• Spread or over the baked mixture.
• Cut into squares.

CHERRY COCONUT BARS

Steps:

• In food processor, mix flour and confectioners' sugar.
• Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs.
• Press in to a 9 inch square baking dish that has been sprayed with oil.
• Bake on 350°F for 12-15 minutes, or until lightly browned.
• Cool on wire rack.
• While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well.
• Combine flour, baking powder and salt and add to egg mixture and blend until smooth.
• Add cherries, nuts and coconut and pulse until just blended.
• Spread over crust and bake on 350°F for 20-25 minutes or until firm.
• Refrigerate left overs-- if you have any.