1 - 10 of about 850 for graham cracker coconut bars
Preheat oven to ... or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Makes 24 bars. Serving Size: 12.
Preheat oven to ... butter. Sprinkle the graham cracker crumbs over the ... lightly browned. Let cool thoroughly before cutting. Store at room temperature.
Mix butter, sugar, ... tablespoon milk and coconut. Spread over ... the 1/2 chocolate bar both kinds of ... spread on warm bars. Let cool and cut in bars.
Heat butter, sugar ... from heat. Add graham crackers, coconut and nuts. Spread ... tablespoon butter and dribble on top. Cut into bars when firm and refrigerate.
Combine crackers and butter. Press ... Mix milk and coconut. Put on top of graham crackers. Bake 10 minutes. Melt bars and spread on top. Refrigerate until hardened.
Grease 9 x ... cup powdered sugar, coconut and nuts; mix ... crumbs. Refrigerate 10 - 15 minutes to set the chocolate. Cut into bars. Store in refrigerator.
Mix first 3 ... 1 cup shredded coconut. Pour over ... 10 to 15 minutes. Break up Hershey's candy bar on top. Cover with foil to melt. Spread with knife.
Layer jelly roll pan with crackers. Cook brown sugar, coconut, butter, graham cracker crumbs and ... layer of crackers on top. Melt Hershey bars on top.
Mix graham crackers, melted butter ... milk, vanilla and coconut together and pour ... minutes at 350 degrees. Frost with large Hershey bar melted over top.
Mix cracker crumbs, sugar and ... sprinkle 2 cups coconut over crust. Pour ... cool. Melt Hershey bars and spread over ... completely firm. Keep in refrigerator.
top of page