Community Pick
Coconut Chocolate Bars
photo by Seasoned Cook
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
24 bars
ingredients
- 2 eggs
- 1 cup sugar
- 1⁄2 cup butter, melted
- 1 teaspoon vanilla
- 1⁄2 cup plain flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup shredded coconut
- 1⁄2 cup cocoa
- 1 tablespoon butter, melted
-
TOPPING
- 1 cup chocolate chips (milk chocolate best)
- 1 tablespoon butter, melted
directions
- In a medium size bowl, beat eggs and add sugar. Blend in melted butter and vanilla.
- Mix flour, baking powder and salt. Blend into mixture.
- Pour one-half of batter into another bowl. In one batter add cocoa and the one tablespoon of melted butter. In the second batter add coconut.
- Pour the chocolate batter into a greased 8 x 8 baking pan. Spread the coconut batter on top.
- Bake in a 325 degree oven for 25 minutes. Do not overbake. Cool.
- Topping: Melt chocolate chips in microwave for 1 minute. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. Cut small--they are rich. (I have placed pan in fridg for 30 minutes to cool quickly.).
- Enjoy!
Reviews
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Delicious!!!! These were sooo good and not to sweet. I was looking for something to satisfy my husbands chocolate craving and my coconut craving and my children don't like nuts! These were perfect, made them for a party and were enjoyed by everyone! I used Ghiradelli milk chocolate chips for the top and double the recipe and made them in a 9x13 pan. I baked them for 30 min. and they were perfect! I like this recipe because it didn't require a lot of specialty ingredients, I had everything I needed at home to make it, so it wasn't pricey. Definitely will make this again!
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I've been making these for years with only slight tweaks because I'm vegan, and they turn out perfect every time. I use vegan Becel and for the two eggs, I substitute six tbsp aquafaba, two flax eggs, or any ready-made egg replacer. I reduce the sugar just a bit, triple the vanilla, and add a bit of almond extract. I've used dark, semi-sweet, and vegan milk chocolate for the topping, and they all work well. Occasionally, I'll mix some coconut cream into the topping for a creamy ganache. Whatever you use, these are very forgiving and seriously decadent.
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I made these on 9/29/08. And I've got to tell you, "That these little suckers are nothing but pure evil". And I mean that in a good way.You have to be careful about eating too many at one time, they are very rich.They would be perfect with a glass of milk. These are going to be made again.Thank you for posting and, "Keep Smiling :)"
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RECIPE SUBMITTED BY
Seasoned Cook
Wilmington, 73
<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>