Ingredients for Yummiest Chewy Coconut Cranberry Bars
- 2 1/2 cups all-purpose flour
- 2 cups shredded sweetened coconut
- 2 1/4 cups packed brown sugar, 1 cup powdered sugar
- 1/4 cup plus 2 tablespoons molasses
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 3 teaspoons lemon juice (plus more for consistency, optional)
- Milk (optional, for frosting consistency)
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How to Make Yummiest Chewy Coconut Cranberry Bars
- **Base:**
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup shredded sweetened coconut, ¾ cup packed brown sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in ¼ cup molasses.
- Press the mixture firmly into a greased 9x13 inch baking pan.
- Bake for 10 minutes.
- **Topping:**
- In a medium bowl, whisk together 2 large eggs, ¾ cup packed brown sugar, 2 tablespoons molasses, and 1 teaspoon almond extract.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup shredded sweetened coconut and ½ cup dried cranberries.
- Pour the topping evenly over the baked crust.
- Sprinkle with ½ cup sliced almonds.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before icing.
- **Lemon Frosting:**
- In a small bowl, whisk together 1 cup powdered sugar with 3 teaspoons lemon juice.
- Add milk or more lemon juice, a teaspoon at a time, until you reach your desired consistency.
- Frost the cooled bars.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
224g
Fat
59g
Carbs
28g
