Makeover Coconut Rice Krispie Treats

Here is a quick and easy recipe for you. It is made a little healthier by using coconut oil in place of the butter. Try it in your regular rice krispie treats too...Landon didn't even know the difference. These are easy to throw together for a yummy treat!

Ingredients:

Cooking spray for greasing the pan

3 tablespoons coconut (or butter)

1 bag (1o oz) of regular-sized marshmallows or 4 cups miniature marshmallows

1/2 cup shredded sweetened coconut

1 t coconut extract (i didn't have any so I used some vanilla instead)

5 cups Rice Krispies cereal

1 cup toasted shredded coconut

3 ounces (about 1/2 cup) dark or semi-sweet chocolate chips, melted

Directions:

Spread 1 cup shredded coconut in an even layer on a cookie sheet (lined with parchment) and bake at 300, stirring every few minutes for 10-15 minutes until coconut is golden brown. Set aside to cool.

Grease a 9x13 pan with cooking spray or line with foil or parchment paper.

In a large saucepan, melt down your coconut oil or butter. Add marshmallows and heat over medium-low heat, stirring until melted. Stir in 1/2 cup shredded coconut and coconut extract. Remove from heat. Add Rice Krispies and stir until thoroughly coated.

Spread Rice Krispie mixture into prepared pan. Press mixture firmly into an even layer using a greased spatula or piece of wax paper. Sprinkle with toasted coconut and press lightly to adhere to the top of the treats.

Melt the chocolate chips in the microwave on medium power stirring every 15 seconds until melted and smooth. Drizzle on top of the treats.

Cool at room temperature until chocolate hardens. Cut into squares and enjoy every bite! :O)

Brownies with Crunchy Coconut Pecan Topping

I just have to say that these brownies were DANGEROUS. I loved the topping a little too much...crunchy and flavorful! I love any kind of brownies...cake-like or fudgy. These were definitely a little more on the cake-like side. Landon really prefers fudge brownies, so next time I will make them that way. To make this a quick semi-homemade dessert....use your favorite brownie mix and just make the topping!

Ingredients:

topping
3/4 cup sweetened flaked coconut
3/4 cup pecans, chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted

brownie:
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 350°F. Grease a 9-inch pan.

For the topping:
Stir together topping ingredients until combine.

For the brownies:

In a saucepan melt the butter on low heat. Remove the pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 35 to 45 minutes, or until a tester comes out with crumbs adhering to it. You may have to add a piece of foil over the top for the last half of cooking to keep the topping from getting overdone.

Cool brownies...or immediately top with ice cream and ENJOY!

Paula Deen's French Coconut Pie

Coconut Pie...Oh My!

The birthday boy and his special dinner

Chicken Fried Steak - GO HERE to make this now! Thank you PW!

French Coconut Pie (paula deen)

Ingredients:

4 T butter, melted

2 eggs beaten

1 T flour

3/4 c sugar

1 c shredded sweetened coconut

1 c milk

1 unbaked pie crust

Directions:

Preheat oven to 350. Combine all the ingredients and pour into the pie crust. Bake until firm, about 45-60 minutes.