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Cherry Coconut Bars Recipe

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Cherry Coconut Bars are a delightful dessert featuring a buttery graham cracker crust topped with a rich mixture of sweetened shredded coconut, sweetened condensed milk, and flavorful extracts, finished with chopped maraschino cherries for a vibrant and delicious treat. These bars are perfect for any occasion, combining classic American flavors in a simple no-fuss bar.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Graham Cracker Crust:

  • 1 cup unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 2/3 cup brown sugar, packed
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Cherry Coconut Topping:

  • 4 cups sweetened shredded coconut
  • 28 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups maraschino cherries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit and generously spray a 9×13 inch baking dish with baking spray to prevent sticking.
  2. Make the Graham Cracker Crust: In a large mixing bowl, combine the melted butter, graham cracker crumbs, and packed brown sugar. Stir until well blended. Add the flour, baking powder, and salt to the mixture and stir just until combined. Press this crust mixture firmly and evenly into the bottom of the prepared baking dish to form the base layer.
  3. Prepare the Cherry Coconut Topping: In the same mixing bowl, add the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Mix thoroughly to combine all ingredients into a cohesive topping mixture.
  4. Incorporate Chopped Cherries: Chop the maraschino cherries into smaller pieces and pat them dry using paper towels to remove excess moisture. Gently fold the chopped cherries into the coconut topping, ensuring even distribution without breaking the cherries down too much.
  5. Assemble and Bake: Spread the cherry coconut topping evenly over the pressed graham cracker crust in the baking dish. Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the top is slightly browned and set.
  6. Cool and Refrigerate: Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate the bars for at least 3 hours to let them firm up before slicing and serving.

Notes

  • Be sure to pat the maraschino cherries dry to avoid excess moisture in the topping, which can affect texture.
  • Press the crust firmly into the pan to ensure a solid base that holds together when sliced.
  • For best results, allow the bars to chill thoroughly before serving to enhance their texture and flavor.
  • This recipe can be stored refrigerated in an airtight container for up to 5 days.

Find it online: https://cheftinaskitchen.com/cherry-coconut-bars-recipe/