Coconutty Bars Recipe -
Coconutty Bars Recipe
  • READY IN 50 mins

Coconutty Bars

Recipe by  

"A rich, buttery crust is topped with a divine coconut-pecan topping to make these reduced-sugar cookie bars."

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Original recipe makes 18 bars Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F.
  2. Combine the butter, 1/4 cup SPLENDA® Brown Sugar Blend and flour until a dough forms. Press into a 13X9 baking pan.
  3. Bake for 10 minutes.
  4. Blend the eggs, remaining 1/4 cup SPLENDA® Brown Sugar Blend, vanilla, flour and baking powder. Stir in the coconut and the pecans.
  5. Spread the filling onto the par-baked crust.
  6. Return to the oven for 20 minutes.
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  • Note
  • Serving Size: 1 (2 1/4 x 2 1/2 inch) bar
  • Contest submission by: Phoebe L. from Camdenton, MO.

Reviews More Reviews

Oct 24, 2008

I used walnuts and a few chocolate chips and it turned out great.thank you for this recipe Ladonna

Jan 03, 2009

This was great! I used 1/2 cup of pecans instead of the full cup (because I didn't get enough) and it was delicious. My husband didn't like the look of it, but he loves the taste now! I've had gastric bypass, so I can't eat sugar. Good news for other bypass patients, the amount of real sugar in the brown sugar blend was minimal enough that it doesn't make me sick if I have a small bar (1"x2"). Keep these great recipes coming!


11 Ratings

Nov 22, 2008

YUMMM... the perfect snack bar for a "nuts about nuts" kind of guy like me. VERSATILE TOO! i liked the idea of using whole wheat flour instead. try adding sesame seeds and a hint of ginger to perk up the flavor. IN ANSWER TO a reviewer's question (fsnodderly): to my knowlede, there is no straightahead brown splenda yet. just the blend. the only SF brown sugar subs i've seen are "brown sugar twin," and "sweet 'n low brown." but may leave aftertaste. SUBS make your own by adding 2-3 tbs molasses to 1c splenda. remember none of the above can caramelize in baking; not enough sugar crystals. OR use turbinado sugar, which is raw sugar. BETTER YET try the only SF sugar sub that caramelizes successfully is "xylitol" to which you can add molasses to get brown sugar. perfect for making sugar-free creme brulee! good luck!

Nov 06, 2008

This recipe was splendid! No kidding. I made it for a church fundraiser, wrapped the plate in colored Saranwrap, used pretty autumn ribbon and attached a small pumpkin ornament and a copy of the recipe to it. It sold right away and the couple who took them home told me they really loved the bars, especially because he was diabetic. And she really appreciated having the recipe. I'm making it again this weekend for a Bible class picnic to share it with everybody. The "over 50" crowd needs all the help we can get to keep our weight down. Please continue coming up with more great recipes for those of us who love sweets but not all the calories.

Jun 04, 2008

These bars are absolutely yummy! It does fit 9/13 pan. My first time to use Splenda Brown Sugar. I think I'll add chocolate chips next time. These are great!

May 13, 2008

these are excellent!Rich and satisfying. I am wondering why I can't find the brown sugar splenda straight instead of just a sugar/splenda blend.

Aug 04, 2007

These bars are absolutely scrumptious!!!!Mmmmmmm so good!!!.

Aug 04, 2007

I replaced the flour with whole wheat flour. Turned out GREAT! These bars are fantastic.


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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