halfbakedharvest4.1
Toasted Coconut Chocolate Bars
Similar to a Samoa cookie but in bar form...simple, sweet, salty, nutty, extra chocolatey, and so DELICIOUS!
👥 12 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 350°F. Line an 8x8 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.
egg1
Nutrition Facts
calories
523 kcal
serving Size
1 serving
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