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Preheat oven to 350F. Combine the graham cracker crumbs, 1 egg and butter together until well combined. Press the mixture into a greased 8″ x 8″ casserole pan. In a bowl, combine the milk, 1 egg and vanilla extract. Gently stir in the pecans and chocolate chips and then fold out over the graham crust.
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Bake the crust for 20 to 25 minutes or until the edges are golden brown. Remove the pan from the oven and allow it to cool for 15 minutes. Mix the filling. In a large mixing bowl, stir together the condensed milk, brown sugar, eggs, and vanilla until well combined. Fold in the pecans. Bake bars.
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Sprinkle over the coconut in an even (ish) layer, then sprinkle over the chocolate chips, followed by the nuts. Finally, pour over the condensed milk. Bake for 30 to 35 minutes, until the top is starting to go golden brown. Cool in the pan, then lift out and cut into small (ish) squares. Store in an airtight container.
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Prepare the Pecan Layer. In a medium bowl, add the toasted pecans, brown sugar and butter. Stir well to ensure the pecans are nicely coated with the butter and brown sugar. After the bars have cooked for 30 minutes, carefully remove from the oven and sprinkle the prepared pecan mixture in an even layer on the top.
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Press the dough into the bottom of the prepared baking dish. Place in preheated 350 degree oven and bake for 10 minutes. Remove from oven and scoop both cans of coconut pecan frosting directly onto the partially cooked dough. As it begins to warm, the frosting can be smoothed out. Get it as level as you can.
Chocolate Coconut Bars Recipe The Anthony Kitchen
Preheat oven to 350°F and grease a 9×13-inch pan. Mix together cake mix, softened butter and the egg. The mixture may be a little bit crumbly. 1 box yellow cake mix, ⅓ cup butter, 1 large egg. Press the crust into the bottom of the greased pan. Stir together the condensed milk, pecans and toffee bits.
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Instructions. Preparation: Begin by setting your oven to preheat at a temperature of 350°F (175°C). Crust Formation: In a sizeable mixing bowl, amalgamate the cake mix with one of the eggs and the specified amount of butter. Utilize a fork to integrate until the mixture reaches a crumbly texture.
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Lower the oven temperature to 325 F. In a mixing bowl, whisk together the sweetened condensed milk, eggs, vanilla, brown sugar, and salt until smooth. Stir in the chopped pecans. Pour the filling over the cooled crust. Bake for 50-55 minutes, until the edges are puffed but the middle is still slightly jiggly.
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Directions. Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan. In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack.
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MIX in a stand mixer (or by hand) beat together flour, butter, sugar and ½ cup coconut flakes for 5 minutes on high until light and fluffy. PRESS the dough into a parchment lined 9X9 baking dish. Bake for 30 minutes. COMBINE in a small bowl combine one 14 oz. can sweetened condensed milk along with pecans and remaining coconut flakes.
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Preheat the oven to 350°F / 180°C / gas mark 4. Grease a 9 in x 13 in / 23 cm x 33 cm baking dish with melted butter or cooking spray. Set aside. Mix pumpkin filling. Add the canned pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice to a large mixing bowl.
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Add soft margarine. ⅓ c. soft margarine. Add sweetened condensed milk. 1 can (s) sweetened condensed milk. Add toffee chips. 1 packet (s) toffee chips. Add chopped pecans. ½ packet (s) chopped pecans. Search a collection of 8,000-plus easy recipes and discover what's trending and popular now.
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Preheat oven to 350 degrees. Line a 9x13" pan with foil and spray well with cooking spray. Mix cake mix, egg, and butter in a bowl with an electric mixer, until combined. Press into the bottom of the prepared pan. Sprinkle butterscotch chips and nuts over the top of the crust.
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In a bowl mix together the cake mix, margarine and egg until it forms a dough. Press this dough into the bottom of the greased pan. Next evenly spread the sweetened condensed milk, over the dough layer. Sprinkle chopped pecans and brickle baking chips on top. Bake in the preheated oven, for 25 to 30 minutes. Until the edges turn golden brown.
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Pour the flour/butter mixture into the prepared dish and press firmly down, being sure to get corners and edges. Bake the crust 15 minutes and transfer from the oven. While the crust is baking, prepare the pecan pie topping. In a medium bowl, whisk the sweetened condensed milk, egg, and vanilla together.
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Stir in the pecans and pour the filling over the crust. Bake the pecan bars for 25 to 30 minutes. Let cool completely, then cover, and chill for at least 6 hours. Serve. Slice as desired, then serve at room temperature or slightly warmed in the microwave (try with a scoop of vanilla ice cream).
