Here's what you'll need:
Preheat the Oven to 350 degrees.
Preheat the Oven to 350 degrees.
1 - 8" X 8" Baking Pan lined with Parchment Paper, cut to hang over all 4 sides by 2". I cut 2 separate pieces.
The recipe calls for Unrefined Coconut Oil and it's an important ingredient. I've added some information about the difference between Refined and Unrefined. Just make sure you use Virgin, Unrefined Coconut Oil for a stronger Coconut Flavor.
"Refined coconut oil refers to coconut oil that has been bleached, and deodorized. The oil is derived from dried coconut meat known as copra. Traditional Tropics notes that oil obtained from copra has to be purified with bleaching clays because contaminants arise during the drying process."
1 C Creamy Peanut Butter
1/2 C Honey
1/2 C Unrefined Coconut Oil
2 C Rolled Oats, don't use Instant.
1 1/4 C Toasted Unsweetened Shredded Coconut, divided.
( Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and cool.)
1/2 C Toasted, Chopped Pecans.
( Spread Pecans on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 5 minutes. Remove from oven, and cool.)
1 1/4 C Dark Chocolate Chips (I use Hershey's Special Dark)
1 tsp Vanilla
Make sure you have the Coconut and Pecans Toasted before preparing these Squares.
The recipe calls for Unrefined Coconut Oil and it's an important ingredient. I've added some information about the difference between Refined and Unrefined. Just make sure you use Virgin, Unrefined Coconut Oil for a stronger Coconut Flavor.
"Refined coconut oil refers to coconut oil that has been bleached, and deodorized. The oil is derived from dried coconut meat known as copra. Traditional Tropics notes that oil obtained from copra has to be purified with bleaching clays because contaminants arise during the drying process."
1 C Creamy Peanut Butter
1/2 C Honey
1/2 C Unrefined Coconut Oil
2 C Rolled Oats, don't use Instant.
1 1/4 C Toasted Unsweetened Shredded Coconut, divided.
( Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and cool.)
1/2 C Toasted, Chopped Pecans.
( Spread Pecans on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 5 minutes. Remove from oven, and cool.)
1 1/4 C Dark Chocolate Chips (I use Hershey's Special Dark)
1 tsp Vanilla
Make sure you have the Coconut and Pecans Toasted before preparing these Squares.
Preparation.
In a Saucepan on Medium Low Heat:
Peanut Butter
Honey
Coconut Oil
Stir to mix until well combined and creamy smooth.
Remove from Heat.
Add:
Oats
1 C Toasted Coconut
Pecans
Chocolate Chips
Vanilla
Stir to mix until Chocolate Chips are melted and the mixture is combined well.
Spoon evenly into the Pan.
Immediately sprinkle with remaining Toasted Coconut.
Refrigerate at least 3 hours.
Chocolate should be hardened and set.
Remove to a flat surface using the Parchment Paper to pull it out of the Pan.
Cut into Squares.
Transfer to a serving Platter.
Enjoy!
Peace in the Kitchen!
Honey
Coconut Oil
Stir to mix until well combined and creamy smooth.
Remove from Heat.
Add:
Oats
1 C Toasted Coconut
Pecans
Chocolate Chips
Vanilla
Stir to mix until Chocolate Chips are melted and the mixture is combined well.
Spoon evenly into the Pan.
Immediately sprinkle with remaining Toasted Coconut.
Refrigerate at least 3 hours.
Chocolate should be hardened and set.
Remove to a flat surface using the Parchment Paper to pull it out of the Pan.
Cut into Squares.
Transfer to a serving Platter.
Enjoy!
Peace in the Kitchen!
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