Praline Coconut Bars
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These praline coconut bars are one of my go to recipes when I need something impressive but don't have much time. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of irresistible treats ready to share. The coconut provides healthy fats that support heart health, while the combination of praline syrup, peanut butter, and pecans creates that perfect balance of sweet and nutty flavors. Best of all, you probably already have most of these pantry staples on hand, making this an affordable option that tastes anything but basic.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150unsweetened shredded coconut
- 100 gunsalted butter
- 100light brown sugar
- 2large eggs
- 5 gsalt
- 1½ mlpure vanilla extract
- 120 mlpraline syrup(store-bought or homemade)
- 50 gpeanut butter
- 50chopped pecans
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line an 18x20cm baking dish with parchment paper.
Tip: Non-stick spray or parchment paper helps with easy bar removal
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, unsweetened shredded coconut, and salt.
Tip: Make sure to whisk well to avoid lumps
- 3
In a separate mixing bowl, cream together the unsalted butter and light brown sugar.
Tip: Use a stand mixer or a hand mixer for an easier time
- 4
Add the large eggs one at a time, whisking well after each addition.
Tip: Don't overmix!
- 5
Whisk in the pure vanilla extract.
Tip: Use a high-quality vanilla extract for the best flavor
- 6
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Tip: Don't overmix!
- 7
Stir in the praline syrup, peanut butter, and chopped pecans.
Tip: Make sure to stir well to avoid lumps
- 8
Pour the batter into the prepared baking dish and smooth the top.
Tip: Use an offset spatula for a smooth finish
- 9
Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
Tip: Don't overbake!
- 10
Remove from the oven and let cool completely in the pan.
Tip: Don't disturb the bars!
- 11
Once cooled, melt the confectioners' sugar in a saucepan over low heat.
Tip: Use a candy thermometer for the best results
- 12
Pour the melted confectioners' sugar over the cooled bars and let set.
Tip: Let the sugar set before slicing the bars
- 13
Cut into bars and serve.
Tip: Store in an airtight container in the fridge for up to 5 days
Recipe Variations
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