Coconut Nut Toffee Bars Recipes

COCONUT-PECAN BARS

Steps:

• Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
• Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
• Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

COCONUT-NUT TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in Bisquick mix, scraping bowl occasionally, until blended. Evenly pat dough in pan.
• Bake 25 to 35 minutes or until golden brown.
• Remove from oven and immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate over bars. Sprinkle with coconut and pecans, pressing lightly to adhere to chocolate. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

COCONUT CHIP NUT BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13x9-in. baking pan. Bake 10 minutes., Meanwhile, in a small saucepan, combine milk and 1 cup chocolate chips; cook and stir over low heat until smooth and chips are melted. Stir in vanilla. , Pour over crust. Sprinkle with walnuts and remaining chocolate chips. Top with coconut and toffee bits. Gently press down into chocolate layer. Bake 18-20 minutes longer or until firm. Cool on a wire rack. Cut into bars.

TOFFEE COCONUT BARS

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown; cool slightly. , In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars.

COCONUT CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color. Stir in coconut.
• Pour mixture over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle chocolate chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers. Cool.
• Place in refrigerator (or freezer) for about an hour or until chocolate sets. Break or cut into pieces.

TOFFEE BARS WITH COCONUT AND ALMONDS

Steps:

• Mix crust ingredients thoroughly.
• Press into bottom of ungreased 9x13 inch pan.
• Bake 10 minutes at 350°.
• Topping: Stir eggs into brown sugar and vanilla.
• Mix flour, baking powder and salt and stir into egg mixture.
• Mix in coconut and nuts.
• Bake at 350° for 25 minutes until topping is golden brown.
• Cool, cut into bars.

CHOCOLATE-COVERED ALMOND TOFFEE BARS

Steps:

• Position rack in center of oven and preheat oven to 375 degrees F.
• Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
• Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
• Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
• Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
• While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
• When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
• Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

EASY COCONUT TOFFEE BARS

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 pan with cooking spray,.
• Combine graham cracker crumbs, toffee bits, pecans and melted butter.
• Press into 13 x 9 pan.
• Sprinkle semi sweet morsels evenly over crust.
• Sprinkle with coconut.
• Pour condensed milk over coconut layer.
• Bake for 20 minutes or until golden brown.
• Cool completely.
• Cut into bars.

COCONUT-NUT TOFFEE BARS

Steps:

• 1. Heat oven to 350 degrees. Spray 8 or 9 inch square pan with cooking spray.
• 2. In a large bowl beat softened butter and brown sugar with an electric mixer for about 3 minutes or until light and fluffy.
• 3. Blend in Bisquick mix, scraping bowl occasionally until well blended. Evenly put dough in pan.
• 4. Bake 25 to 35 minutes or until golden brown.
• 5. Remove from oven and immediately sprinkle with the chocolate chips. Let stand 2 minutes. Spread chocolate over bars. Spread coconut and pecans over chocolate - pressing lightly to adhere to chocolate. Let cool completely - about 1 hour and 30 minutes. Cut into 4 x 4 squares.