No-Bake Chocolate Coconut Bars (Print version)
These chilled bars have a pressed biscuit base, a chewy coconut and condensed-milk centre, and a thin dark-chocolate topping.
# Ingredients:
Ingredients
01 -
200 g digestive biscuits
02 -
90 g unsalted butter
03 -
200 g sweetened condensed milk
04 -
120 g unsweetened desiccated coconut
05 -
150 g dark chocolate
06 -
10 g coconut oil
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
Spread the chocolate evenly over the coconut layer. Refrigerate for at least two hours until the filling is firm and the chocolate has set.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 120 minutes resting or cooling time.