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Old 08-13-2007, 04:30 PM   #1
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Chocolate Pecan Coconut Bars

Chocolate Pecan Coconut Bars

This is a HC recipe I used to make for many years at Christmas time and with Christmas fast approching....lol I thought it warranted a low carb try.

It took several steps to make but the results were always well worth the time involved.

The first thing needed is 3 cups of chocolate cookie crumbs and in the HC world we would just buy chocolate cookies and crumble 3 cups worth. Unfortunately we have to make our own.
It is a simple recipe were you combine the following ingredients in an electric mixer to bring together a cookie batter.

1/2 cup butter, softened
1 teaspoon splenda quick pack
4 T. granular erythritol
2 egg
1 teaspoon vanilla
1 1/2 cup cake and cookie flour mix
6 T. dutch proccessed cocoa
1 teaspoon baking powder
1 teaspoon baking soda


Then in a 350 degree oven on a parchment lined cookie sheet bake a dozen large size cookies for 20 minutes and let cool completely.

When cool, crumble cookies into fine cookie crumbs. All 12 cookies should yeild you from 4 to 5 cup of crumbs, so there should be a few cookies left over to eat later.

Next combine the following in the electric mixer to bring together.

3 cups cookie crumbs
1/2 cup butter, melted
1/4 cup powdered erythritol


Press into the bottom of a ungreased 11 x 13 glass baking dish and bake in a 350 oven for 10 minutes to set.
Let cool completely.


When crust is cooled, heat the following in a non stick saucepan over low to medium heat until it starts to thicken.

2 cups unsweetened Vanilla Almond Breeze
1 teaspoon splenda quick pack
1/4 cup powdered erythritol
2 T. not/Sugar


When the above mixture is thickened, mix with the coconut and pecans and spread on top of the cooled crust.

3 cups unsweetened coconut
1/2 cup pecans, chopped


Then bake in a 350 oven for 20 minutes or the edges of the coconut layer is golden brown.
Then let cool completely.

Chop or shred the baking chocolate into a glass mixing bowl and set aside.

4 oz unsweetened baking chocolate

Then bring the following to to a boil and pour over the chocolate and let sit for 5 minutes.

1/2 cup full fat coconut milk
1/4 cup powdered erythritol
3/4 teaspoon splenda quick pack


Stir chocolate mixture until creamy smooth ganache forms and spread over coconut layer.

Refrigerate to chill completely cut and enjoy.

Makes 18 to 24 bars from 3 to 4 carbs each.
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Old 08-13-2007, 04:52 PM   #2
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Looks like a great holiday recipe.
Thanks,
Bette
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Old 08-13-2007, 04:53 PM   #3
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Kevin is the crumb "crust" an update of your choc crumb crust with your cake and cookie flour mix used? Just trying to stay updated!!!

Looks yummers.

And you have your ganache!!!
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Old 08-13-2007, 05:01 PM   #4
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Quote:
Originally Posted by magnamater View Post
Kevin is the crumb "crust" an update of your choc crumb crust with your cake and cookie flour mix used? Just trying to stay updated!!!

Looks yummers.

And you have your ganache!!!
Yes janie, the crumb crust is my moc graham cracker crumbs using the flour mix. And the ganache is my basic lc truffle recipe.
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Old 08-13-2007, 06:08 PM   #5
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Wow that looks like it could be a almond joy bar . So yummy looking.
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Old 08-13-2007, 06:16 PM   #6
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Kevin, another winner for holiday low carbing. You have made a difference to all of us in our search for special treats. Thank you so much.
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Old 08-13-2007, 06:38 PM   #7
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Quote:
Originally Posted by Kevinpa View Post
When crust is cooled, heat the following in a non stick saucepan over low to medium heat until it starts to thicken.

2 cups unsweetened Vanilla Almond Breeze
1 teaspoon splenda quick pack
1/4 cup powdered erythritol
2 T. not/Sugar


When the above mixture is thickened, mix with the coconut and pecans and spread on top of the cooled crust.
I thought I should mention that although the Almond Breeze in this recipe lends a nice almond taste to these bars, I used it to keep the recipe dairy free and you could very easily use heavy cream or calorie countdown milk in its place with just as good of results. Keep in mind if you do, you need to keep the temperature low making sure not to scorch the cream while it is thickening.

Last edited by Kevinpa; 08-13-2007 at 06:39 PM..
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Old 08-13-2007, 09:43 PM   #8
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WOW - I know what I'm going to be making for our weekend "indulgence" - Thanks AGAIN Kevin for adding so much "joy" to my life.
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Old 08-13-2007, 09:52 PM   #9
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Quote:
Originally Posted by Kevinpa View Post
Chocolate Pecan Coconut Bars

This is a HC recipe I used to make for many years at Christmas time and with Christmas fast approching....lol I thought it warranted a low carb try.

It took several steps to make but the results were always well worth the time involved.

The first thing needed is 3 cups of chocolate cookie crumbs and in the HC world we would just buy chocolate cookies and crumble 3 cups worth. Unfortunately we have to make our own.
It is a simple recipe were you combine the following ingredients in an electric mixer to bring together a cookie batter.

1/2 cup butter, softened
1 teaspoon splenda quick pack
4 T. granular erythritol
2 egg
1 teaspoon vanilla
1 1/2 cup cake and cookie flour mix
6 T. dutch proccessed cocoa
1 teaspoon baking powder
1 teaspoon baking soda


Then in a 350 degree oven on a parchment lined cookie sheet bake a dozen large size cookies for 20 minutes and let cool completely.

When cool, crumble cookies into fine cookie crumbs. All 12 cookies should yeild you from 4 to 5 cup of crumbs, so there should be a few cookies left over to eat later.

Next combine the following in the electric mixer to bring together.

3 cups cookie crumbs
1/2 cup butter, melted
1/4 cup powdered erythritol


Press into the bottom of a ungreased 11 x 13 glass baking dish and bake in a 350 oven for 10 minutes to set.
Let cool completely.


When crust is cooled, heat the following in a non stick saucepan over low to medium heat until it starts to thicken.

2 cups unsweetened Vanilla Almond Breeze
1 teaspoon splenda quick pack
1/4 cup powdered erythritol
2 T. not/Sugar


When the above mixture is thickened, mix with the coconut and pecans and spread on top of the cooled crust.

3 cups unsweetened coconut
1/2 cup pecans, chopped


Then bake in a 350 oven for 20 minutes or the edges of the coconut layer is golden brown.
Then let cool completely.

Chop or shred the baking chocolate into a glass mixing bowl and set aside.

4 oz unsweetened baking chocolate

Then bring the following to to a boil and pour over the chocolate and let sit for 5 minutes.

1/2 cup full fat coconut milk
1/4 cup powdered erythritol
3/4 teaspoon splenda quick pack


Stir chocolate mixture until creamy smooth ganache forms and spread over coconut layer.

Refrigerate to chill completely cut and enjoy.

Makes 18 to 24 bars from 3 to 4 carbs each.
Hi Kevin,

I just noticed that you call for an 11 x 13 glass baking dish to bake these in. Did you mean a 9 x 13??? I ask because what with ALL the new "gadgets" they have on the market these days - there may well be an 11 x 13 pan.

Thanks again!
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Old 08-13-2007, 10:13 PM   #10
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Yes, I'm sorry you are right it is a 9 X 13.
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