OOEY GOOEY COCONUT BARS RECIPES

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 inch pan and set aside.
• In a Large mixing bowl add the cake mix, egg, and melted butter and stir together until incorporated. Press into the bottom of your 9x13 inch pan. Set aside.
• To make the filling: In a Large mixing bowl beat the cream cheese until smooth. Add the eggs one at a time and continue to beat until smooth. Add the vanilla, lemon juice, powdered sugar, and melted butter. Pour over the cake mix.
• For the topping: In a medium sized bowl combine the brown sugar and white sugar. Mix in the coconut and stir in the butte and flour. Sprinkle on top of the filling.
• Bake in preheated oven for 35-40 minutes. You want the center to be gooey but set and the top is lightly brown. Allow to cool before cutting into squares.

Steps:

• Preheat the oven to 350F degrees.
• Line a 13x9 inch baking pan with parchment paper so that the paper extends up the sides of the pan.
• In a medium mixing bowl, whisk together 2 cups of the flour and 1 cup of the brown sugar. In a small microwave safe bowl, melt the butter in the microwave. Stir the melted butter into the flour mixture until well combined.
• Press the crust mixture into the bottom of the parchment paper lined baking pan. Bake at 350F for 12-15 minutes until lightly browned. Remove from the oven and cool for 10 minutes.
• Reduce the oven temperature to 325F degrees.
• In a large bowl whisk together the remaining ½ cup of flour, ¼ cup of the brown sugar, 3 eggs, 1 can of sweetened condensed milk, and the vanilla extract. Melt the remaining ¼ cup of butter in the microwave in a microwave safe bowl, then stir into the filling mixture.
• Add the semisweet chocolate chips and 3 cups of the shredded coconut; stir well.
• Pour the filling mixture over the baked crust. Sprinkle the top with the remaining 1 cup of coconut.
• Bake the coconut bars as 325F for 30 minutes, until golden brown on top.
• Cool the bars in the pan for 10 minutes, then carefully remove from the pan by lifting the sides of the parchment paper and moving the bars to a cooling rack. Cool completely to room temperature, then cut into bars and serve.