Today, I have a very usual bar cookie for you. What is so unique about my Chocolate-Coconut Spice Bars is that the combination of chocolate chips, coconut flakes, nutmeg, and cinnamon adds a surprising, exotic raisin flavor to the mix that reminds me of those chocolate-covered raisins in Raisinets candy.
As you know, I love eating but hate laboring in the kitchen. This is another one of those no-work recipes that you can create without lots of steps, fancy ingredients, or even needing to take out your electric mixer, if you don’t want to and prefer using a whisk. Yes, there is no creaming involved, my friends. This recipe calls for oil instead of butter, shortening, or margarine.
I really hope you print this recipe out because it is delicious.
My Chocolate-Coconut Spice Bars
1 cup of sugar
½ cup of canola or corn oil
3/4 cup of flaked coconut
2 large eggs
1-1/2 cups of sifted flour
3 teaspoons of baking powder, leveled
3/4 teaspoon of salt
1 teaspoon of ground cinnamon
½ teaspoon of nutmeg
1 cup of semi-sweet chocolate chips
1 teaspoon of vanilla extract
Beat the sugar and oil with your whisk or electric mixer until creamy.
Stir in the eggs, one at a time, and beat to mix through again before adding the coconut flakes.
Add the sifted flour, baking powder, salt, spices and vanilla to the creamed mixture and combine to mix through.
Stir in the chocolate chips last.
Spread evenly and pour into a well-greased 12-3/4" x 9" x 2" pan.
Bake in a 375-degree oven for about 20 minutes or until a toothpick, cake tester or slender knife is inserted and comes out clean.
Cool in the pan for about five minutes before attempting to cut into bars.
|Some pieces are missing. You will get more in the batch when you make the Chocolate-Coconut Spice Bars recipe.|