Toasted Coconut Chocolate Bars
Similar to a Samoa cookie but in bar form...simple, sweet, salty, nutty, extra chocolatey, and so DELICIOUS!
Foto: Half Baked Harvest
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1 1/2 cups all-purpose flour
- 1 -2 tablespoons maple syrup ((or use brown sugar))
- 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 ((optional))
- 4 cups lightly toasted shredded coconut
- 12 ounces semi-sweet or dark chocolate, melted
Steps
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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