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6

Coconut-Chocolate Bars

Prep 20 min
Total 45 hr 0 min
Servings 32

Enjoy these simple yet delicious baked coconut and chocolate bars drizzled with caramel topping – a wonderful treat. MORE+ LESS-

By Betty Crocker Kitchens

September 21, 2010

Make with

Gold Medal Flour

Ingredients

1 1/2

cups butter or margarine, softened

cup sugar

teaspoon vanilla

cups Gold Medal™ all-purpose flour

cup unsweetened baking cocoa

cups flaked coconut

1/2

cup caramel topping

1/2

cup semisweet chocolate chips

1/2

teaspoon vegetable oil

Steps

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1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2

In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until smooth. On low speed, beat in flour and cocoa until soft dough forms. On low speed, beat in 1 cup of the coconut. Press mixture in pan.
3

Bake about 25 minutes or until center is set. Drizzle caramel over baked layer; sprinkle with remaining 1 cup coconut.
4

In resealable freezer plastic bag, mix chocolate chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing chocolate in bag every 15 seconds, until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over coconut. For bars, cut into 8 rows by 4 rows.

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar

Calories: 200
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 8g 39% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 95mg; 4%
Potassium: 85mg; 2%
Total Carbohydrate: 21g; 7%
Dietary Fiber 1g 6% Sugars 12g
Protein: 1g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;