Orange Coconut Cream Bars Recipes

ORANGE COCONUT CREAMS

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat on medium speed until smooth. Add the coconut and orange extract, mix well. Cover with plastic wrap and put mixture in fridge for an hour.
• Once chilled, roll into small balls (about one inch) and place on waxed paper-lined baking sheets. Put back in fridge for 30 minutes.
• In a microwave, melt the chips and chocolate in a small bowl for one minute on 100% power. Stir and continue cooking in 30 second increments at 50% power, until smooth.
• Using a fork, dip the chilled balls one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to let the excess drip off, scrape the bottom of the fork on the edge of the bowl and gently place the dipped balls on parchment-lined baking sheets using a butter knife or toothpick to gently slide the ball off the fork if needed. Put in fridge for about 30 minutes to set. Store in an air tight container in a cool, dry place. (I like to keep them in my cold storage room).

ORANGE COCONUT CREAMS

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

ORANGE COCONUT CREAM BARS

Steps:

• Preheat ovento 375 degrees. Lightly grease a 13x9x2 inch baking pan; set aside. In a large bowl combine cake mix, oats, nuts, butter and egg until ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 cup mixture.
• Firmly press remaining mixture onto bottom of prepared pan; bake 10 minutes.
• In a seperate bowl combine condensed milk and orange zest; spread over baked base. Combine the reserved crumb mixture, coconut and m&m's mini bits; sprinkle evenly over condensed milk mixture and press lightly. Continue baking 20 to 25 minutes or until golden brown. Cool completely. Cut into bars. Store in tightly covered container. Makes 26 bars.

BUTTERY COCONUT BARS

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.

EASY COCONUT CREAM BARS

Steps:

• Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust.
• Refrigerate 4 hours. Meanwhile, toast remaining coconut. (See tip.)
• Spread remaining COOL WHIP over dessert just before serving. Sprinkle with toasted coconut.

ORANGE COCONUT CREAM BARS

Steps:

• Preheat oven to 375 degrees. Lightly grease 13x9x2 baking pan.
• In large bowl, combine cake mix, oats, nuts, butter and egg until moistened and resembles coarse crumbs.
• Reserve 1 cup mixture. Firmly press remaining in bottom of pan. Bake 10 minutes.
• In separate bowl, combine milk and zest. Spread over base.
• Combine reserved crumb mixture, coconut and M&Ms (or chips). Sprinkle evenly over milk mixture and press lightly.
• Bake 20 - 25 minutes or until golden brown. Cool completely before cutting into bars.

COCONUT CREAM BARS

Steps:

• preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden.
• about 8-10 minutes.let cool completely.
• process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes.
• transfer mixture to a 9x13" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
• whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
• remove from heat and add butter.whisk till combined and thoroughly melted.
• stir in 1 1/2 cups coconut.spoon custard onto cooled crust --
• smooth.top with plastic wrap directly on custard surface.
• refrigerate 3 hours or till firm --
• beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars.
• cover bars with zig zag pattern with star tip.
• sprinkle with coconut.