Creamy Coconut Chocolate Chip Cookie Bars

A little twist for your chocolate chip cookie craving.

Creamy Coconut Chocolate Chip Cookie Bars

Chocolate Chip Dough:
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups chocolate chips

Cream Cheese Coconut Center:
1 (8oz) pkg cream cheese, room temp
1/2 cup sugar
1 egg
1 cup coconut

Preheat oven to 350°. Make chocolate chip cookie dough; with electric mixer cream butter, sugar, and brown sugar. Mix in egg and vanilla. Add flour, baking soda, and salt. Mix in chocolate chips. Make cream cheese coconut center; with electric mixer, mix cream cheese and sugar. Mix in egg. Stir in coconut. In a 9×13 pan, press 1/2 the chocolate chip cookie dough evenly in bottom. Spread cream cheese coconut mixture evenly over cookie dough. Pinch and sprinkle small pieces of remaining cookie dough evenly over cream cheese layer, gently spreading with finger tips to make top layer. Bake for 35-40 minutes (cover with tent of foil last 10 minutes if getting too brown). Cool then refrigerate until cold and set. Cut into bars.

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Graham Cracker Coconut Bars

Just five ingredients and you have Graham Cracker Coconut Bars, YUM!

Graham Cracker Coconut Bars

2 cups graham cracker crumbs
2 cups shredded coconut
1 (14 oz) can sweetened condensed milk
1/4 cup butter, melted
4 (1.55 oz) milk chocolate candy bars

Preheat oven to 400°. Line 8″x8″ or 9″x9″ baking pan with foil and spray with nonstick spray. In a bowl, stir together graham cracker crumbs and coconut. Pour in sweetened condensed milk and melted butter, stir until well combined. Press mixture evenly into prepared pan. Bake 12-15 minutes, just until edges are barely starting to turn golden. Remove and cool completely. Melt milk chocolate bars (can use  1 cup milk chocolate chips) slowly in microwave until just melted and smooth. Spread evenly over cooled bars. Sprinkle with mini chocolate chips and nuts if desired. Chill until chocolate is set. Holding edges of foil, remove bars from pan onto cutting board. Peel back foil from sides and cut into bars.

Chocolate Chip Coconut Fudge Bars

I combined a couple of my favorite recipes today, yummy!

Chocolate Chip Coconut Fudge Bars

Chocolate Chip Coconut Base & Topping
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¹/3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup shredded coconut

Fudge Filling
1 (14 oz) can sweetened condensed milk
2 cups semi sweet chocolate chips
2 tsp vanilla
1 cup chopped walnuts

Preheat oven to 350°. With electric mixer, in large bowl cream butter, sugar, and brown sugar. Add egg and vanilla; mix well. Add flour, baking soda, and salt. Stir in mini chocolate chips and coconut. Press 3/4 of dough into sprayed 15″x10″ baking sheet pan (I use my fingers sprayed with nonstick spray). Set aside and prepare the fudge filling.

In a small saucepan, stir together sweetened condensed milk and chocolate chips. Heat over low to medium-low heat just until chips are melted. Remove from heat and stir in vanilla and walnuts. Mixture will be thick. Drop by spoonfuls over dough in pan. Evenly spread fudge filling over entire dough surface. Using your hands sprayed with nonstick spray, drop remaining 1/4 chocolate chip coconut dough by little bits evenly over surface of the fudge filling. Press down just a little to flatten dough bits. Bake 25 minutes. Remove and cool completely to cut into clean squares. Oh course, cut and eat sooner if you can’t wait!

Peanut Butter Chocolate Chip Cake Bars

One bite and I was hooked! I love the consistency, it’s a chewy, dense feel as you bit into the bar. If you are a peanut butter and chocolate fan, this might be your favorite easy bar recipe too.

Peanut Butter Chocolate Chip Cake Bars

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil, leaving overhang, and spray with non-stick spray. In large bowl, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs one at a time. Beat in vanilla. Combine flour, baking powder, and salt; stir into the creamed mixture. Stir in chocolate chips. Spread evenly in prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Lay a piece of foil over top of baking pan after about 30 minutes if you think it might get too brown. Cool completely. Remove bars from pan lifting with foil overhang, peel foil away, and cut into bars.
Recipe from tasteofhome.com.

Other Bar Recipes:

Oatmeal Cranberry Cheesecake Bars

Chewy Peanut Payday Bars

Chocolate Chip Toffee Shortbread Bars

Caramel Nut Bars

Chocolate Cherry Bars

Milk Chocolate Peanut Bars

Healthy Peanut Butter Oatmeal Bars

When our daughter came for a visit she made these delicious healthy bars. The recipe is found at sallysbakingaddiction.com. I am thinking maybe the name Healthier Peanut Butter Oatmeal Bars would be better. They probably are healthier than many other dessert bars, but there are still a fair amount of calories in each bar. So, it’s all about portion control, or, do as my husband and I did and just have these bars for dinner! We are so happy…and healthy!

Healthy Peanut Butter Oatmeal Bars

1/2 cup brown sugar
1 cup peanut butter
2 tsp vanilla
1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1/2 cup milk (almond milk works)
1/2 cup chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts
Optional add-ins – chocolate chips, butterscotch chips, peanut butter chips, Craisins, pecans, sunflower seeds, etc.

Preheat oven to 350°. Line a 8×8 or 9×9 baking pan with foil and spray with nonstick spray. With electric mixer, cream brown sugar and peanut butter. Mix in vanilla. Add flour, oats, baking soda, and salt; mix just until combined. Stir in chocolate chips, raisins, and walnuts (or whatever add-ins you choose). Press dough into prepared baking pan. Bake 17-20 minutes, until bars are lightly golden and set in center. Allow to cool completely and cut into squares.
Makes 16 squares, approx 240 calories each.

One Year Ago: Chewy Granola Bars Chewy Granola Bars

Two Years Ago: Cinnamon Sugar Cookies Honey Buttercream Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

Three Years Ago: White Chocolate Blondies Raspberry Pecans White Chocolate Blondies with Raspberry & Pecans

Four Years Ago: Zucchini Oatmeal Sandwich Cookies Zucchini Oatmeal Sandwich Cookies

Raspberries & Cream Bars

This recipe uses pie filling and cream cheese to make a fabulous dessert bar.

Raspberries & Cream Bars

Batter:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour
1 tsp salt

Cream Cheese Layer:
1 (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla

1 (21 oz) can raspberry (peach, blueberry, apple) pie filling

Glaze:
1 cup powdered sugar
2 Tbl milk
1 tsp vanilla

Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla; beat well. Mix in flour and salt. Spread half the batter into the bottom of sprayed 13″x9″ baking pan.

Prepare Cream Cheese Layer: Beat cream cheese and sugar. Mix in vanilla and egg. Spread evenly over batter layer in pan. Spread raspberry pie filling gently over cheesecake layer. Drop remaining batter over the pie filling. (It will spread as it bakes, don’t worry if it doesn’t cover all the pie filling). Bake 30 to 35 minutes, or until top is light golden-brown. Cool completely. Once cooled, whisk together glaze ingredients and drizzle over top. Cut into bars when glaze is set.

One Year Ago: Orange Creamsicle Rice Krispie Treats Orange Creamsicle Rice Krispies Treats

Two Years Ago: Cinnamon Raisin Oatmeal Bread Cinnamon Raisin Oatmeal Bread

Three Years Ago: Coconut Cupcakes Coconut Cupcakes

Four Years Ago: Frosted Cinnamon Milk Chocolate Cookies Frosted Cinnamon Milk Chocolate Chip Cookies

Southern Praline Bars

Our son has been in South Carolina serving a mission for our church for two years. He comes home Thursday! In honor of him, I am posting a southern recipe. Southern Praline Bars, they taste like pecan pie in a graham cracker crust, so easy and delicious!

Southern Praline Bars

Whole graham crackers, enough to make a layer in a sheet pan
1½ cups butter
1½ cups brown sugar
2 cups chopped pecans
1 tsp vanilla

Preheat oven to 350°. Line a sheet pan with foil, leaving overhang on each end. Place graham crackers in a layer completely covering bottom of pan. You will have to cut some crackers to make them fit, a fun little puzzle. In a medium saucepan, melt butter and whisk in brown sugar. Bring mixture to rolling boil, stir in pecans and boil for 2 minutes; stirring constantly. Remove from heat and stir in vanilla (careful, it will bubble up when you stir in the vanilla). Pour mixture over the graham crackers, working quickly but gently to spread mixture evenly. Bake for 10 minutes. Entire surface will be bubbly. Remove from oven and cool 15 minutes. Using foil overhang, remove bars from pan to large cutting board. Gently peel foil down from sides of bars, cut into squares and cool completely. You can also drizzle them with melted chocolate!

One Year Ago: Breakfast Pizza Breakfast Pizza

Two Years Ago: Nutter Butter Chocolate Cake Nutter Butter Chocolate Cake

Three Years Ago: Peanut Butter Chocolate Sweet Rolls Peanut Butter Chocolate Chip Sweet Rolls

Four Years Ago: Dark Chocolate Cookies Dark Chocolate Cookies

Oatmeal Cranberry Cheesecake Bars

I ate way too many of these this afternoon. An oatmeal shortbread crust with creamy cheesecake and cranberry filling, yummy!

Oatmeal Cranberry Cheesecake Bars

2 cups flour
1¼ cups oats
3/4 cup brown sugar
1 cup butter, room temp
12 oz cream cheese, room temp
1/2 cup sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 (16 oz) can whole berry cranberry sauce
2 tsp cornstarch

Preheat oven to 350°. In large bowl, stir together flour, oats, and brown sugar. Add softened butter and with electric mixer, mix until mixture resembles coarse crumbs. Measure out 1½ cups of crumb mixture and set aside in separate bowl. Pour remaining crumbs into sprayed 9″x13″ baking pan and press evenly into bottom of pan. Bake 15 minutes.

While crust is baking, cream softened cream cheese and sugar together until light and fluffy. Add eggs, lemon juice and vanilla extract; mix well. Also while crust is baking, in small bowl, combine cranberry sauce and cornstarch; mix thoroughly.

When crust is done baking, remove from oven and pour cream cheese mixture evenly over the crust. Spoon cranberry mixture in small amounts evenly over cream cheese mixture. Sprinkle reserved oatmeal crumb mixture over top of cranberry mixture. Bake 40 minutes or until completely set and very lightly golden. Cool completely on wire rack. Cover and refrigerate for at least 3 hours until bars firm up. Cut into bars and serve. Recipe found on afamilyfeast.com.

One Year Ago: Swedish Cardamom Braid Swedish Cardamom Braid

Two Years Ago: Oatmeal Creme Pie Cupcakes Oatmeal Creme Pie Cupcakes

Three Years Ago: Orange Cranberry Scones Orange Cranberry Scones

Peanut Butter Milk Chocolate Tagalong Bars

Purchasing Girl Scout Cookies is a good way to support a great organization. But I have had six boxes of Girl Scout Cookies sitting in my kitchen for two weeks now. My husband and I don’t have any desire to eat them. I thought maybe the best use for a box of Tagalongs would be as an ingredient in homemade bars. Excellent! If you don’t have a box of Tagalongs, you still need to make these bars, I promise. Use 2 cups each of the peanut butter and milk chocolate chips, you will be so happy, peanut butter chocolate heaven!

Peanut Butter Milk Chocolate Tagalong Bars

2/3 cup butter, softened
2/3 cup peanut butter
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips
1 cup milk chocolate chips
1 box Tagalong Girl Scout Cookies, chopped

Preheat oven to 350°. In large bowl with electric mixer, cream butter, peanut butter, and sugar. Add eggs, one at a time, beating well after each addition. mix in vanilla. Add flour, baking powder, and salt. Mix just until combined. Stir in peanut butter chips, milk chocolate chips, and chopped Tagalongs. Spread batter in a well sprayed 9″x13″ baking pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. I lay a sheet of foil over bars in oven after 20 minutes of baking to keep their light color.

One Year Ago: Chocolate Mini Muffins Chocolate Mini Muffins

Two Years Ago: Cinnamon Swirl Cinnamon Chip Bread Cinnamon Swirl Cinnamon Chip Quick Bread

Three Years Ago: Whole Wheat Refrigerator Rolls Whole Wheat Refrigerator Rolls