Best Coconut Candy Bar Brownies Recipes

CANDY BAR BROWNIES

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.

CHOCOLATE COCONUT MOUNDS BAR BROWNIES

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.

COCONUT CANDY BAR BROWNIES

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.

COCONUT-CANDY BAR BROWNIES

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.

COCONUT-CANDY BAR BROWNIES

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.

HOMEMADE COCONUT BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.