Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

blindspot

Now that I have my diploma in hand, I have a confession.

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I am not the best at staying on task–especially when it comes to school work.  Don’t get me wrong–I took very detailed notes in class, and I aced all of the tests.  However, at any given moment, I usually had 3-4 extra tabs open that had nothing to do with whatever assignment I was *supposedly* working on.

Although semi-attentiveness is not a skill that you should try to master, I was able to completely finish several assignments while listening to lectures in other classes.  I was also able to research a lot of recipe ideas while creating presentations.  This recipe was one of them.

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The original recipe from which this is adapted was called Coconut Bliss Bars, and it did not include nut butter.  Sadly, the website where I found this seems to have vanished. Thus, it is vital that I share this recipe with the world!  The recipe cannot be lost again!

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Ingredients:

  • 2 cups shredded coconut
  • 2 eggs
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup Coconut Macaroon Blended Nut Butter
  • 1 tsp. vanilla extract

Directions:

  • Preheat oven to 350 degrees Fahrenheit
  • Whisk eggs.  Stir coconut and vanilla into eggs.
  • Microwave chocolate chips and nut butter for 10 seconds.  Add to egg mixture.
  • Line a 8×8 baking dish with parchment paper.  Pour batter into baking dish.
  • Bake for 22 minutes.  Set oven to broil and finish cooking the bars for 5 minutes.
  • Remove from oven.  Let cool.
  • Eat and enjoy!

One thought on “Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

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