Peanut Butter Coconut Bars

March 29, 2009


I saw this Peanut Butter Coconut Bar recipe on Cookie Madness recently and I thought it sounded interesting. I love coconut and I love peanut butter, so why not put them together? It’s a combination that I haven’t seen in too many recipes.

I’m not always successful at my baking attempts, but I’m not ready to give up on trying to become a better baker (yet) !  I do, however, try to find recipes that aren’t too complicated. This one seemed pretty easy so I decided to give it a try.

Anna said that she felt the bars were a little dry so I asked her what she would change if she were to make them again. She made a few suggestions. First of all, I did take her advice to start off by making a half batch to make sure everyone liked them.

I cut the recipe in half, but still used the one egg that was in the original recipe. Anna had suggested possibly adding an extra egg yolk to help moisten the bars, so I didn’t think it could hurt to use the whole egg. (I got lucky and it worked out fine.) I also added 1 T. of Coconut Milk and used chopped pecans on top of the bars instead of peanuts.

These really did turn out good! They were rich and moist and almost a cross between a blondie and a peanut butter cookie, with a little surprise of coconut.


Peanut Butter Coconut Bars
(adapted from Gourmet via Cookie Madness)

6 T. unsalted butter, softened
1/2 c. sugar
1/2 c. smooth peanut butter
1 large egg
1/2 t. vanilla
1 T. coconut milk
1/4 t. salt
1 c. all-purpose flour
1 c. sweetened flaked coconut
1/4 c. chopped pecans

In a bowl with an electric mixer, cream the butter with the sugar and beat until the mixture is light and fluffy. Add the peanut butter, beat the mixture until it is combined well, and beat in the egg, the vanilla, the coconut milk, and the salt. Add the flour, beat the mixture until it is just combined, and stir in the coconut. Spread the mixture evenly into a buttered pan (for this half batch, I used an 8 x 8 pan). Sprinkle the pecans over it, pressing them into the mixture lightly, and bake in the middle rack of a preheated 350 degree oven for 20 minutes, or until a tester comes out clean. Let the mixture cool completely in the pan on a rack, then cut into bars.

Thanks for the recipe and the suggestions, Anna! Now, does anyone have any ideas on what to do with an entire can of coconut milk?


13 Comments so far

  1. Posted by Anna

    March 29, 20096:39 am

    Yours look a little moister than mine, so the extra white and coconut milk must have done the trick. About the coconut milk, have you thought about using it in a cake? I have a crazy spinach dip recipe you could have. It’s a twist on regular spinach dip, where you use coconut milk for some of the mayo and add in cumin, green curry paste, cilantro and Swiss cheese. Let me know if you want it and I’ll send it to you.

  2. Posted by LilSis

    March 29, 20099:55 am

    Anna – The bars really did turn out nice and moist. I’ll definitely make them again. I don’t bake too many cakes, but my family would definitely like it if I did.

    I would love the spinach dip recipe! That sounds really interesting.

  3. Posted by BigSis

    March 29, 200912:19 pm

    These do look delicious! How about using that coconut milk to make that scrumptious vegan pumpkin bread?

  4. Posted by noble pig

    March 29, 20095:01 pm

    Oh geez they look and sound so good. Wow…filling and yummy!

  5. Posted by Melissa

    March 30, 20098:44 am

    Those do look great, even for a non-sweets person like me. The moisture really shows.

    Coconut milk? Make curry! I can’t help but say that since I am a huge Thai curry fan.

  6. Posted by LilSis

    March 30, 200910:06 am

    Noble Pig – They were really yummy!

  7. Posted by LilSis

    March 31, 20098:02 pm

    Melissa, I’m definitely not a sweet eater, either. I made these because the recipe sounded interesting and it didn’t contain chocolate, which I can’t eat!

    I should learn more about Thai food. I’ve been hearing alot more about it recently.

  8. Posted by krysta

    April 1, 20095:06 pm

    these look so good. who would have thought coconut and peanut butter would go well together?

  9. Posted by LilSis

    April 1, 20097:57 pm

    Hi Krysta!
    They were very good. And it surprised me, but they were really rich. I don’t eat alot of sweets, but even my teenager could only eat a half of one. I think these would be perfect cut into smaller squares and served at a party.

    The PB & coconut were an awesome combo!

  10. Posted by Tracy

    May 5, 201010:20 am

    Looks wonderful!

  11. Posted by Cookin' Canuck

    May 5, 20103:07 pm

    Well done on the changes. Sometimes the slightest changes in baking can make all the difference.

  12. Posted by Maggy

    May 5, 201010:40 pm

    Oh man! These look incredible! I am a huge fan of both peanut butter and coconut.

  13. Posted by Jen @ How To: Simplify

    May 13, 201010:51 am

    Peanut butter and coconut…what a great combo!
    .-= Jen @ How To: Simplify´s last blog post … Insalata Caprese =-.

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