Coconut Chocolate Candy Bars
Indulge in the delightful combination of rich chocolate and sweet coconut with this Coconut Chocolate Candy Bars recipe, perfect for satisfying your sweet tooth or impressing guests at your next gathering. This delectable treat, featuring a luscious coconut filling enveloped in smooth chocolate, is sure to become a favorite among dessert lovers. With a prep time of 2 hours and a cook time of just 1 hour, you’ll find that the effort is well worth it when you share these delightful bars with family and friends.
Ingredients
| Ingredient Quantity | Ingredient Description |
|---|---|
| 1 1/2 cups | unsweetened dried shredded coconut |
| 1 cup | unsweetened coconut milk |
| 1/2 cup | sugar |
| 2 tablespoons | light corn syrup |
| 6 tablespoons | unsalted butter |
| 11 ounces | bittersweet chocolate, chopped |
Nutritional Information (per bar)
| Nutritional Component | Amount |
|---|---|
| Calories | 69.4 kcal |
| Total Fat | 6 g |
| Saturated Fat | 4.9 g |
| Cholesterol | 4.6 mg |
| Sodium | 3.4 mg |
| Carbohydrates | 4.4 g |
| Fiber | 0.5 g |
| Sugars | 3 g |
| Protein | 0.5 g |
Instructions
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Preheat the Oven: Begin your candy-making adventure by preheating your oven to 350°F (175°C). This step is crucial for toasting the coconut, which will enhance its flavor and texture.
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Toast the Coconut: Spread the unsweetened dried shredded coconut evenly across a baking sheet. Place the sheet in the preheated oven and toast the coconut for about 4 minutes, or until it turns lightly golden. Keep a close eye on it, as coconut can quickly go from toasted to burnt. Once done, remove the baking sheet from the oven and let the coconut cool completely.
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Prepare the Filling: In a medium-sized saucepan, combine the unsweetened coconut milk, sugar, light corn syrup, and 4 tablespoons of the unsalted butter. Cook the mixture over moderately low heat, stirring frequently to prevent it from sticking or burning. Continue cooking until the mixture thickens to a jam-like consistency, which should take approximately 40 minutes.
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Incorporate Toasted Coconut: After the mixture has thickened, remove the saucepan from the heat. Whisk in the remaining 2 tablespoons of butter and add the cooled toasted coconut. Stir well to combine all the ingredients, creating a deliciously thick and creamy filling.
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Cool the Filling: Transfer the coconut mixture to a bowl and allow it to cool at room temperature. This step is essential for achieving the right texture when layering the bars.
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Prepare the Baking Sheet: While the filling cools, cover a baking sheet with wax paper. This will create a non-stick surface for assembling the bars.
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Melt the Chocolate: Melt the bittersweet chocolate in a microwave or using a double boiler. If using a microwave, heat the chocolate in short bursts of 15-30 seconds, stirring in between until it’s completely melted and smooth.
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Layer the Chocolate: Using an offset spatula, spread half of the melted chocolate onto the wax paper in a rectangle measuring approximately 10 by 7 inches. Make sure the layer is even and covers the entire area.
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Chill the Chocolate Layer: Place the baking sheet in the refrigerator for about 10 minutes, allowing the chocolate to firm up.
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Add the Coconut Filling: Once the first layer of chocolate is set, spread the cooled coconut mixture evenly over the chilled chocolate layer. Smooth it out to ensure even distribution.
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Refrigerate Again: Return the baking sheet to the refrigerator and allow the coconut layer to set for another 10 minutes.
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Top with Remaining Chocolate: Spread the remaining melted chocolate over the coconut layer, ensuring it covers all the filling completely.
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Final Chill: Refrigerate the assembled bars for approximately 20 minutes, or until the chocolate topping has set firmly.
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Cut and Serve: Once the chocolate is firm, carefully trim the edges of the rectangle for a neat appearance. Using a sharp knife, cut the chocolate and coconut slab into 40 squares, or adjust the size according to your preference.
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Store and Enjoy: Cover the squares and store them in the refrigerator until ready to serve. These delightful Coconut Chocolate Candy Bars can be made ahead of time and stored for up to a week, making them perfect for gatherings or as a sweet treat for yourself.
Tips for Success
- Melting Chocolate: For best results, avoid overheating the chocolate. It’s better to melt it slowly to prevent it from seizing.
- Variations: Consider adding nuts, such as chopped almonds or walnuts, to the coconut mixture for an added crunch.
- Serving Suggestions: These bars pair wonderfully with a hot cup of coffee or tea, making them an excellent addition to afternoon gatherings or dessert trays.
These Coconut Chocolate Candy Bars are not only a delicious treat but also a wonderful way to showcase your baking skills. Enjoy the delightful combination of flavors, and share the joy of homemade candy with your loved ones!
