Toasted Coconut Chocolate Bars.
These Toasted Coconut Chocolate Bars are irresistibly delicious! A buttery base, creamy coconut filling, and rich chocolate topping make a perfect treat for any occasion.
Equipment
- Mixing Bowls
- 9x9-inch baking pan
- Whisk
- Spatula
- Oven mitts
- Measuring cups and spoons
- Double boiler or microwave-safe bowl
Ingredients
- 1 stick (8 tablespoons) salted butter room temperature
- 1.5 cups all-purpose flour
- 1-2 tablespoons maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- 0.75 cup maple syrup
- 0.33 cup coconut cream or heavy cream
- 1 tablespoon vanilla extract
- sea salt optional, a pinch
- 4 cups slightly toasted shredded coconut
- 12 ounces semi-sweet or dark chocolate melted
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your bars bake evenly.
- Grease a 9x9 inch baking pan with butter or line it with parchment paper for easy removal later.
- In a mixing bowl, cream together the room temperature butter and 1-2 tablespoons of maple syrup until light and fluffy. Add in the egg and 2 teaspoons of vanilla extract, mixing well until combined. Gradually add in the flour, mixing until just incorporated.
- Spread the mixture evenly in the prepared baking pan. Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
- In a saucepan over medium heat, combine 3/4 cup maple syrup, 1/3 cup coconut cream, and 1 tablespoon vanilla extract. Stir continuously until the mixture is well combined and heated through. Remove from heat and fold in the toasted shredded coconut.
- Spread the coconut mixture evenly over the cooled base.
- Using a double boiler or microwave, melt the 12 ounces of semi-sweet or dark chocolate until smooth. Pour the melted chocolate over the coconut layer, spreading it evenly with a spatula.
- Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to set. Once set, cut into squares or bars.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- To make dairy-free bars, use coconut oil instead of butter and coconut cream instead of heavy cream.
- Vegan option: replace the egg with a flax egg and use vegan chocolate.
- Toast the shredded coconut well for maximum flavor and crunch.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.