These Tropical Bars Will Take You Straight To Paradise!

I was never a fan of coconut until I tried these.  And I promise you, even if you do not like coconut, give these a try.  They are the perfect treat whether as a dessert or breakfast.  It is so delicious! My favorite way of serving these is crumbled, on top of a big scoop of vanilla ice cream, accompanied with a cup of strong coffee. Check out what my friends over at Taste of Home have to say about this recipe,

“My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up liking.”

Isn’t that so cool?  It’s a Filipino version of a cake.  I think that warrants a try of this recipe!  Besides, check out the description: crispy and sweet.  That sounds pretty awesome to me!

 

Ingredients

2 cups Gold Medal all-purpose flour

1 cup packed Domino brown sugar

1/2 teaspoon salt

1 cup Land O’ Lakes butter, melted

FILLING:

3 large Eggland’s eggs

1 can (14 ounces) Carnation sweetened condensed milk

1/2 cup Gold Medal all-purpose flour

1/4 cup packed Domino brown sugar

1/4 cup Land O’ Lakes butter, melted

3 teaspoons McCormick vanilla extract

1/2 teaspoon salt

4 cups flaked coconut, divided

 

Instructions

Preheat oven to 350°. Line a 13×9-in. baking pan with parchment paper, letting ends extend up sides.

In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.

In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars.

 

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Quick Tip: To make sure they don’t overcook, invert them right after they come out of the oven

Thanks again to Taste of Home for this amazing recipe.