Delicious Coconut Cream Crumb Bars to Satisfy Your Cravings

Indulge in these Coconut Cream Crumb Bars, featuring a buttery shortbread crust and rich coconut filling—a delightful crowd-pleaser!

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Prep Time 30

Cook Time 40

Chilling Time 4

Total Time 5 10

Servings: 9 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coconut Pastry Cream

1 cup Coconut Pastry Cream Prepare ahead for best results.

For the Crust

1/2 cup Softened Butter Use unsalted for better control over salt levels.
1/2 cup Superfine White Sugar Granulated sugar can be substituted if needed.
1 teaspoon Pure Vanilla Extract Opt for pure rather than imitation for best results.
1 cup All-Purpose Flour For gluten-free, substitute with a gluten-free blend.
1/4 teaspoon Salt Balances sweetness and enhances overall flavors.

For the Topping

1/2 cup Packed Brown Sugar Can be replaced with more white sugar for lighter flavor.
1 cup Sweetened Shredded Coconut Unsweetened shredded coconut is a great alternative.
1/4 cup Melted Coconut Oil Melted butter works as a substitute.

Equipment

9-inch square baking pan
Mixing Bowls
Hand Mixer
Whisk
parchment paper

Method

Step-by-Step Instructions for Coconut Cream Crumb Bars

Prepare the coconut pastry cream first and chill it while you work on the other components of the bars.
Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
Cream softened butter, superfine white sugar, and pure vanilla extract until smooth and creamy.
In a separate bowl, whisk together all-purpose flour and salt, then add to the creamed mixture until just combined.
Divide the dough, reserving one-third for the topping, and press the remaining dough into the bottom of the prepared pan.
Chill the crust in the refrigerator for about 15 minutes before baking.
Bake the crust for 20 minutes until light golden brown; allow to cool in the pan.
For the topping, mix the reserved dough, packed brown sugar, shredded coconut, and melted coconut oil until crumbly.
Spread the topping on a baking sheet and bake for about 20 minutes until golden brown.
Pour the chilled coconut pastry cream over the cooled crust, sprinkle the crumb topping, and chill for at least 2-4 hours.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, allow the bars to chill overnight after assembly. Customize toppings with chocolate chips or nuts if desired.

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