Coconut Candy Bar Brownies Recipes

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COCONUT-CANDY BAR BROWNIES



Coconut-Candy Bar Brownies image

Give candy bar brownies big flavor with tasty coconut. When the occasion calls for scrumptiousness, Coconut-Candy Bar Brownies are ready to do the job!

Provided by My Food and Family

Categories     Bars & Squares

Time 2h15m

Yield 36 servings

Number Of Ingredients 11

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped walnuts
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1/2 cup canned sweetened condensed milk
1 cup whipping cream
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
  • Combine coconut and milk; spread over dessert. Bring cream just to boil in small saucepan on low heat. Pour over semi-sweet chocolate in medium bowl; let stand 1 min. Beat with whisk until chocolate is completely melted and mixture is well blended. Cool to room temperature, stirring frequently.
  • Spread semi-sweet chocolate mixture over coconut layer on brownie. Refrigerate 45 min. or until chocolate layer is firm. Use foil handles to remove brownie from pan before cutting to serve.

Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CANDY BAR BROWNIES



Candy Bar Brownies image

The two kinds of candy bars baked into these brownies make them an extra-special treat. -Sharon Evans, Clear Lake, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, melted
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped

Steps:

  • In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 73mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE COCONUT MOUNDS BAR BROWNIES



Chocolate Coconut Mounds Bar Brownies image

These coconut brownies are like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

Provided by Averie Sunshine

Categories     Brownies

Time 2h43m

Number Of Ingredients 12

6 ounces dark chocolate, coarsely chopped (I used TJ's 72% Pound Plus bar)
1/2 cup unsalted butter, softened
2 large eggs
3/4 cup granulated sugar
1/4 light brown sugar, packed
1 tablespoon vanilla extract
1 tablespoon coffee (leftover from the morning brew is fine), optional but recommended
1 teaspoon instant espresso granules, optional but recommended
3/4 cup all-purpose flour
2 1/2 cups sweetened shredded coconut flakes, loosely packed
one 12-ounce can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. It's mandatory to line your pan or you'll never get the brownies out.
  • In a large microwave-safe bowl, combine the dark chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Reheat in 15-second bursts until mixture can be stirred smooth.
  • Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. Coffee and espresso don't make the brownies taste like coffee; they enhance the chocolate flavor.
  • Add the flour and stir until just combined; don't overmix.
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula and bake until brownies are just set and done, about 28 minutes in my oven. Start checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don't overbake because brownies go back into the oven after they're topped with coconut.
  • While brownies are baking, in a large bowl (the same one you used for the brownies is fine, just wipe it clean with a paper towel) combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
  • When brownies are done and removed from the oven, evenly top with the coconut mixture. Smooth the top lightly with a spatula, pushing mixture gentle into all corners.
  • Evenly sprinkle with chocolate chips.
  • Return pan to oven and bake for 5 minutes.
  • Remove pan from oven and using a spatula, lightly smooth the chocolate chips. They will be have softened enough to smooth out when pressed lightly with a spatula.
  • Place pan on a wire rack and allow to cool, undisturbed, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
  • When ready to serve, lift brownies of pan using foil overhang, place on a large cutting board, and slice with your biggest and sharpest knife. Slicing is messy, but the longer brownies cool, the easier and less messy it is.

Nutrition Facts : Calories 415 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 89 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

COCONUT CANDY BAR BROWNIES



Coconut Candy Bar Brownies image

Thank goodness these chocolate brownies, packed with coconut candy bars, are easy to make because they are irresistible!

Provided by Land O'Lakes

Categories     Brownie     Coconut     Fruit     Bar     Dessert

Yield 25 bars

Number Of Ingredients 10

1/2 cup Land O Lakes® Butter cut into chunks
3 (1-ounce) squares unsweetened baking chocolate, chopped
1 1/4 cups sugar
1/4 teaspoon salt
3 large Land O Lakes® Eggs
1 1/4 cups all-purpose flour
2 teaspoons vanilla
4 (1.75-ounce) chocolate-covered coconut candy bars, * cut into 1/2-inch pieces
1/2 cup dark chocolate or bittersweet chocolate baking chips
2 teaspoons shortening

Steps:

  • Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Spray lightly with no-stick cooking spray; set aside.
  • Place butter and chopped chocolate into bowl. Microwave 45 seconds; stir. Continue microwaving, stirring every 15 seconds, 60-90 seconds or until mixture is melted and smooth. Set aside.
  • Combine sugar and salt in bowl; stir in chocolate mixture. Add 1 egg at a time, beating well after each addition. Add flour and vanilla; beat at low speed until well mixed. Stir in candy bar pieces.
  • Spread batter evenly into prepared pan. Bake 23-28 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.
  • Place chocolate chips and shortening into bowl. Microwave 45 seconds; stir. Continue microwaving, stirring every 15 seconds, 15-20 seconds or until mixture is melted and smooth. Drizzle over cooled brownies.

Nutrition Facts : Calories 190 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 75 milligrams, Carbohydrate 23 grams, Fiber 1 grams, Sugar grams, Protein 3 grams

COCONUT MACAROON BROWNIES



Coconut Macaroon Brownies image

Chocolate and coconut are a perfect combination, one that can be reimagined in myriad ways, be it a coconut-filled candy bar or macaroons drizzled with bittersweet chocolate. Here, the two star in a pan of chewy brownies, with mounds of sweetened condensed milk-bathed coconut crowning the top. Half cookie, half candy, they're over the top in the very best way. This recipe calls for an 8-inch square pan, but, if you only have a 9-inch square pan, shave a few minutes off the baking time.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 16 brownies

Number Of Ingredients 15

1/2 cup/115 grams unsalted butter (1 stick), plus more for greasing the pan
4 ounces/115 grams unsweetened chocolate, coarsely chopped or broken up
1 1/4 cups/250 grams granulated sugar
2 large eggs, at room temperature
1/2 cup/65 grams all-purpose flour
2 tablespoons Dutch-processed cocoa powder
2 teaspoons vanilla extract
3/4 teaspoon fine sea salt
1/4 cup/45 grams mini or regular chocolate chips (optional)
2 cups/170 grams sweetened shredded coconut
1/2 cup/120 milliliters sweetened condensed milk
1 egg white
1 teaspoon vanilla extract
Pinch of fine sea salt
Flaky sea salt, such as Maldon

Steps:

  • Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
  • Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
  • Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
  • Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
  • Sprinkle top lightly with flaky sea salt. Bake until the coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

COCONUT-CANDY BAR BROWNIES



Coconut-Candy Bar Brownies image

Provided by My Food and Family

Categories     Bars & Squares

Number Of Ingredients 11

4 squares baking chocolate
0.75 cups butter
2 cups sugar
3 units eggs
1 teaspoons vanilla
1 cups flour
1 cups walnuts
7 ounces flake coconut
0.5 cups sweetened condensed milk
1 cups whipping cream
1 packages baking chocolate

Steps:

  • PREHEAT oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and walnuts until well blended. Spread into greased foil-lined 13x9-inch baking pan.
  • BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely in pan on wire rack.
  • MIX coconut and milk until well blended. Spread over top of dessert; set aside. Heat cream in small saucepan on low heat until simmering. Pour over chopped semi-sweet chocolate; let stand 1 min. Beat with wire whisk until chocolate is completely melted. Cool to room temperature, stirring frequently. Spread over coconut layer; cover. Refrigerate 45 min. or until chocolate layer is set. Cut into 36 brownies to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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