Best Coconut Mud Bars Recipes

Mrs. Fields Coconut Mud Bars image

Provided by PalatablePastime

Categories Bar Cookie

Time 25m

Yield 24 bars

Number Of Ingredients 14

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, slightly softened and cut into small pieces
10 ounces semisweet chocolate pieces, finely chopped
3/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract (optional)
2 large eggs
3 1/2 ounces flaked coconut (about 1 1/2 cups)
1 1/2 cups chopped pecans

Steps:

Preheat oven to 350°F.
Lightly butter a 9x13-inch baking pan.
To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
Press into the bottom of the baking pan.
Bake at 350°F for 10 minutes, then place pan on rack to cool.
Leave oven on.
Next prepare the chocolate ganache.
After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
Pour the cream over the ganache, and wait 5 minutes before stirring.
The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
To prepare the topping, cream the remaining butter in a bowl.
Add the granulated sugar, and extracts.
Beat until blended, then beat in the eggs; then stir in coconut and nuts.
Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
Bake at 350°F for 25-30 minutes, until golden brown.
Set pan on rack to cool before cutting into bars.

Nutrition Facts : Calories 268.6, Fat 18.1, SaturatedFat 8.8, Cholesterol 41.3, Sodium 37.1, Carbohydrate 25.1, Fiber 2, Sugar 16.7, Protein 2.7

Coconut Mud Bars image

Provided by Laura Spencer-Whitacre

Time 1h5m

Number Of Ingredients 16

1 1/3 c all purpose flour
1 pinch salt
1/2 c unsalted butter
1/2 tsp baking powder
1/2 c dark brown sugar
GANACHE
10 oz semi-sweet chocolate chips
3/4 c heavy cream
TOPPING
4 Tbsp butter, unsalted
2 tsp vanilla extract
1 1/2 c chopped pecans
1/2 c sugar
1/4 tsp coconut extract
1 1/2 c coconut, shredded
2 eggs

Steps:

1. For the Crust: Combine flour, baking powder, salt, & brown sugar. Cut in butter. Press in bottom of greased 9x13 pan. Bake 10 minutes at 350*. cool
2. Place chocolate in Medium bowl. Bring cream to simmer. pour over chocolate. Let set 5 minutes. Stir until smooth. pour over crust. Refrigerate 15 minutes to set Ganache.
3. Cream butter, sugar, vanilla & coconut extract. Beat in eggs. Stir in coconut and pecansDrop toppings evenly over ganache. Spread gently. Bake, 25-30 minutes. cool. Cut into bars ans enjoy.