How To Make Coconut Chocolate Candy Bars
Satisfy your sweet tooth with a bar or two of these chocolate candy bars, stuffed with shredded coconut and bittersweet chocolate, for a decadent treat!
Serves:
Ingredients
- 1½cupunsweetened coconut,shredded
- 1canunsweetened coconut milk
- ½cupsugar
- 2tbsplight corn syrup
- 6tbspunsalted butter
- 11ozbittersweet chocolate
Instructions
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Preheat the oven to 350 degrees F.
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Spread the shredded coconut on a baking sheet and toast for about 4 minutes until lightly golden. Let cool completely.
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In a medium saucepan, combine the coconut milk with the sugar, corn syrup and 4 tablespoons of the butter. Cook over moderately low heat, for about 40 minutes, stirring frequently, until thick as jam.
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Remove from the heat and whisk in the remaining 2 tablespoons of butter and the toasted coconut. Transfer to a bowl and let cool.
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Cover a baking sheet with wax paper. Using an offset spatula, spread half of the melted chocolate on the wax paper in a 10×7-inch rectangle.
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Refrigerate for about 10 minutes until firm.
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Spread the coconut mixture over the chocolate and refrigerate for about 10 minutes until set.
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Spread the remaining melted chocolate over the coconut and refrigerate for about 20 minutes until firm.
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Trim the edges of the rectangle, then cut into 40 squares. Cover and refrigerate until serving.
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Serve and enjoy!
Recipe Notes
Make Ahead: The candy bars can be refrigerated for up to 1 week.
Nutrition
- Calories: 107.39kcal
- Fat: 8.39g
- Saturated Fat: 6.31g
- Trans Fat: 0.07g
- Monounsaturated Fat: 1.41g
- Polyunsaturated Fat: 0.19g
- Carbohydrates: 9.38g
- Fiber: 0.98g
- Sugar: 7.82g
- Protein: 0.78g
- Cholesterol: 4.58mg
- Sodium: 4.36mg
- Calcium: 5.91mg
- Potassium: 69.64mg
- Iron: 0.70mg
- Vitamin A: 14.57µg
- Vitamin C: 0.15mg
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