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    Food » Bars 'n Barks » Pear Apple Coconut Bars

    Pear Apple Coconut Bars

    Posted: 04/30/2012 | Last updated: 03/15/2021 by Erin K. Browne 1 Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Pear Apple Coconut Bars

    This was one of those recipes I tried to use up some ingredients in my kitchen.  I made these on a Sunday afternoon, but I imagine they'd be lovely in the morning with a cup of hot coffee.

    Making bar treats is really enjoyable - mainly because they bake up so quickly!  No switching out batches, and the flavor possibilities are endless.

    Pear Apple Coconut Bars
    Despite the amount of sugar in the recipe, I found that these weren't overly sweet.

    Your miles may vary, of course, especially considering the fact that I have a huge sweet tooth!

    Pear Apple Coconut Bars

    Give these a try and let me know what you think!

    Print
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    Pear Apple Coconut Bars

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4 from 1 review

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    • Yield: 16 bars 1x

    Ingredients

    Scale
    • FOR THE CRUST
    • 1 and ¼ cups all-purpose flour
    • ½ cup sugar
    • ½ cup butter, cold and cubed
    • FOR THE TOPPING
    • 2 large eggs
    • ½ cup dark brown sugar, packed
    • ½ teaspoon pure vanilla extract
    • ⅓ cup all-purpose flour
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ teaspoon ground ginger
    • 1 medium pear, peeled and diced
    • 1 sweet apple, peeled and diced
    • ½ cup flaked coconut, plus extra for topping

    Instructions

    1. FOR THE CRUST:
    2. Grease a 9-inch square baking pan.
    3. Pre-heat oven to 350F
    4. Combine the flour and sugar.
    5. Cut in butter with knife and fork until mixture resembles coarse crumbs.
    6. Press into pan.
    7. Bake for 25-28 minutes or until golden brown. Remove from oven and let cool slightly.
    8. FOR THE TOPPING:
    9. Beat together eggs, brown sugar and vanilla.
    10. In another bowl, combine the flour, baking powder, salt and ginger.
    11. Stir dry ingredients into wet mixture just until moistened.
    12. Fold in fruit and coconut.
    13. Pour over warm crust. Bake an additional 22-24 minutes or until golden brown.
    14. Switch oven to a low broil. Top pan with additional coconut and toast until tips of coconut are brown.

    Did you make this recipe?

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Arezoo

      May 01, 2012 at 5:53 am

      oh

      this is very good

      I love it






      Reply

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    Erin K. Browne, Cookbook author  (Simon & Schuster/Adams Media) and recipe developer, shares simple approachable dishes and treats.

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