The school bake sale is this weekend, and I’ve put out a casting call for big batch recipes — specifically, bar cookies made in a 15×10 inch pan. Today’s audition was Coconut Cherry White Chocolate Bars.
They passed their screen test, which for auditioning purposes, was in a 9 inch square metal pan. The recipe halves easily.
Coconut Cherry White Chocolate Bars are perfect for the part. They are moist, chewy and won’t melt in the hot Texas sun. Plus, they are SAG – Sweet And Good. Still, I may need a body double — cherry flavored Craisins instead of actual dried cherries. They are easy to work with and don’t cost as much.
Here’s the 15×10 inch recipe. The original version appeared on How Stuff Works, but they moved the link.
If you like the idea of a white chocolate filled bar cookie but these aren’t doing it for you, here are some other good recipes are White Chocolate Almond Peanut Blondies, Katy’s Favorite Blondies and one of my personal old favorites, Razz Ma Tazz Bars.
Coconut Cherry White Chocolate Bars
- 2 cups all-purpose flour (260 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened — salted** (230 grams)
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup firmly packed light brown sugar (150 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup uncooked quick oats
- 2 cups white chocolate chips, divided use
- 1 cup sweetened flaked coconut
- 3/4 cup dried cherries or cherry-flavored dried cranberries
- Preheat oven to 375°F. Grease a 15×10 inch pan and line with parchment paper. The original recipe called for an ungreased pan, but I recommend lining the pan with something anyway.
- In a medium size bowl, mix together the flour, baking soda and salt in small bowl; set aside.
- In the bowl of a stand mixer or in a large mixing bowl, beat butter and both sugars until creamy. Add eggs one at a time and beat until blended, then beat in vanilla.
- By hand (or using lowest speed of mixer), gradually add flour mixture until blended. Add oats, coconut and cherries and stir until blended, then stir in 1 1/2 cups of the white chocolate chips. Reserve 1/2 cup.
- Press dough evenly into the pan and sprinkle with chips.
- Bake 16 to 18 minutes or until edges are golden brown and center is almost set. Cool completely on wire rack. Remove from pan and cut into squares or diamonds.