Toasted Coconut Chocolate Bars.
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1 1/2 cups all-purpose flour
- 1-2 tablespoons maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup maple syrup
- 1/3 cup coconut cream or heavy cream
- 1 tablespoon vanilla extract
- sea salt
- 4 cups lightly toasted shredded coconut
- 12 ounces semi-sweet or dark chocolate, melted
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Instructions
- 1. Preheat oven to 350°F. Line an 8×8 inch square baking dish with parchment paper.
- 2. In a bowl, beat together the butter, flour, maple, egg, and 2 teaspoons vanilla. This mix may seem dry but should pack nicely. Press evenly into the prepared baking dish. Bake 20 minutes until lightly golden. Let cool.
- 3. Meanwhile, in a medium pot, combine the maple syrup and coconut cream/heavy cream. Bring to a boil over high heat. Boil for 5-8 minutes or until thickened to a caramel-like sauce. Remove from the heat and stir in 1 tablespoon vanilla and a pinch of salt. Stir in the coconut. Spread the mixture over the shortbread cookie, packing it tightly in. Freeze until firm, 30 minutes.
- 4. Cut into 12 to 16 bars. If the coconut falls out of place, simply press the bar back together. Freeze for another 30 minutes.
- 5. Cover/dip each bar in chocolate and sprinkle with salt (if desired). Freeze for 10 minutes to set the chocolate. Eat right away or store in the fridge.
Source
Original recipe: View Original
