No-bake Coconut Chocolate Bars Recipe
“Enjoy the delightful taste of the coconut and chocolate mix with these sweet layered bars.”
Sigal Peretz Bramer
Original Recipe Author
For all coconut lovers out there, this recipe is what you’re looking for. It’s simple, easy, and requires no baking whatsoever.
It’s also the best recipe for when your children want to help in the kitchen.
From the cookie crust at the bottom to the velvety chocolate at the top, every bite of these coconut chocolate bars is enjoyable and satisfying.
Table of Contents[Hide][Show]
Featured Review
“A terrific recipe that should get more attention!”
Ortal
No-bake Coconut Chocolate Bars Recipe
Equipment
Ingredients
- 13 oz. tea biscuits
- 1 can coconut cream (400 ml)
- 9 oz. dark chocolate (250 g)
- 7 oz. shredded coconut (200 g)
- ¾ cup sugar (120 g)
Instructions
- Place the tea biscuits inside a clean sealable plastic bag
- Put the bag over a hard surface and hit it with a rolling pin to crush the cookies into medium-sized pieces
- Pour the biscuit crumbs into a medium mixing bowl
- Put 3½ oz. (100 g) of the dark chocolate with ¾ cup (125 ml) of the coconut cream together in a microwave-safe bowl
- Microwave for about 30 seconds until the coconut cream is hot enough to melt the chocolate
- Remove from the microwave and mix until smooth and shiny
- Pour the mixture over the biscuit crumbs and mix until well combined
- Line the baking pan with parchment paper and spread the biscuit mixture
- Flatten the biscuit mixture evenly to make the base of the bars
Coconut Preparation:
- Put the shredded coconut with the sugar and one cup (190 ml) of the coconut cream in another microwave-safe bowl
- Mix them and microwave for about one minute until the sugar dissolves and you end up with a sticky coconut mix
- Pour the sticky mix over the biscuit layer and spread it evenly
Chocolate Cream Preparation:
- Put 5 oz. (150 g) of the dark chocolate with ½ cup (85 ml) of the coconut cream in a microwave-safe bowl
- Microwave and mix until fully dissolved and smooth
- Pour the chocolate cream over the coconut layer evenly
- Tilt the pan from side to side to help you spread the chocolate mix (you can also use a rubber spatula or a spreading knife)
- Store in the freezer
Serving
- Remove the baking pan from the freezer about ten minutes before serving
- Use a big knife to cut into cubes or little bars (it helps to heat the knife a bit under boiling water, dry it, and cut)
- Place the knife over the desired spot and just push down
- Store the rest of the cubes inside a sealed container or freezer bag until later served (they defrost in minutes and taste amazing when cold)
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
Oh, and we almost forgot!
This Coconut Chocolate Bars Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
Leave a Reply