Chocolate Coconut Bars Recipe Video

These bars come from another cook. She has great recipes and a lot of cool tips! As she says, if you like Mounds bars you will love these. They have a chewy filling that is hard to beat! Chocolate coconut bars with a nice rich crust and topping and a delectable chewy filling! If you like this combination you will love these!

Summary

Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelEasy
Health IndexJust EnjoyServings8
CuisineCourse
TasteMethod
DishMain Ingredient
Interest GroupHealthy,

Ingredients

 Chocolate wafers14 Ounce, crushed
 Confectioners sugar/Caster sugar6 Tablespoon
 Unsalted butter6 Tablespoon, melted, cooled
 Unsweetened coconut14 Ounce, shredded (or sweetened coconut)
 Sweetened condensed milk14 Ounce
 Heavy cream1 Cup (16 tbs)
 Bittersweet chocolate14 Ounce (chips/ pieces)

Nutrition Facts

Serving size

Calories 1019 Calories from Fat 543

% Daily Value*

Total Fat 63 g97%

Saturated Fat 41.3 g206.4%

Trans Fat 0 g

Cholesterol 86.8 mg

Sodium 433.3 mg18.1%

Total Carbohydrates 115 g38.4%

Dietary Fiber 8.9 g35.8%

Sugars 83.6 g

Protein 11 g23%

Vitamin A 17.1% Vitamin C 5.2%

Calcium 18.6% Iron 24.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350 degrees F.
2. In a bowl put the chocolate crumbs, sugar and melted butter. Mix it well – until all the ingredients are incorporated.
3. Press them evenly into a lightly buttered 13×9 pan.

MAKING
4. In a bowl put the coconut and condensed milk and mix well. Spread the mixture evenly over the cookie crust.
5. Place the pan in the oven and bake for about 20 minutes or until the edges are golden.
6. Remove from oven and cool down completely.
7. In a small pan pour the cream and bring to the start of a boil. When you see small bubbles on the sides of the pan remove from the heat.
8. In a bowl, put the chocolate, pour the hot cream over the chocolate and let it sit for 2 minutes.
9. Vigorously mix the cream and chocolate until you have a glossy and even frosting.
10. Pour the chocolate ganache over the cooked and cooled coconut. Spread it evenly.
11. Cover the pan with plastic wrap – without touching the chocolate – and refrigerate for 2 hours.
12. Remove from fridge and cut bars as large or small as you like.

SERVING
13. In a serving plate, serve the bars as dessert chilled.
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