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These chilled bars have a pressed biscuit base, a chewy coconut and condensed-milk centre, and a thin dark-chocolate topping. No oven is needed, but the layers need time in the refrigerator to become firm enough for clean slices.
Ingredients
- 200 g digestive biscuits
- 90 g unsalted butter
- 200 g sweetened condensed milk
- 120 g unsweetened desiccated coconut
- 150 g dark chocolate
- 10 g coconut oil
Method
- Line a 20 cm square pan with baking paper, leaving an overhang. Crush the biscuits into fine crumbs using a food processor or a sealed bag and rolling pin.
- Melt the butter gently and stir into the biscuit crumbs until evenly moistened. Press firmly into the lined pan in one even layer. Refrigerate while making the filling.
- Mix condensed milk with desiccated coconut until thick and evenly combined. Spoon small amounts across the biscuit base, then press gently into an even layer without lifting the crumbs.
- Break chocolate into small pieces and melt with coconut oil in a heatproof bowl over a pan of gently simmering water, keeping the bowl clear of the water. Stir until smooth, then remove from heat.
- Spread the chocolate evenly over the coconut layer. Refrigerate for at least two hours until the filling is firm and the chocolate has set.
- Lift out using the paper. Let stand at room temperature for 10 minutes, then cut into 16 small squares with a warm, dry knife. Wipe the knife between cuts to keep the layers neat.
- Keep covered in the refrigerator for up to five days. Serve cool. Freeze individually wrapped bars for up to one month and thaw in the refrigerator.
Press the base firmly
Fine crumbs bind more evenly than large pieces. Press across the corners as well as the centre so the base holds together.
Spread the coconut gently
Drop the thick coconut filling over the base in small portions before smoothing it. This avoids pulling up the crumb layer.
Slice after a short rest
Chocolate can crack if cut straight from a very cold fridge. Ten minutes at room temperature and a warm dry knife make cutting easier.
FAQs
- How many servings does this make?
Makes 16 servings using the pan or equipment listed.
- What should I check before serving?
Lift out using the paper. Let stand at room temperature for 10 minutes, then cut into 16 small squares with a warm, dry knife. Wipe the knife between cuts to keep the layers neat.
- How should I store leftovers?
Keep covered in the refrigerator for up to five days. Serve cool. Freeze individually wrapped bars for up to one month and thaw in the refrigerator.
