Coconut Toasted Chocolate Bars. Maple caramel sauce over buttery shortbread cookies with delicately toasted coconut. Dark chocolate and sea salt top each coconut bar. These easy bars are sweet, salty, nutty, extremely chocolatey, and delicious!
Ingredient
SHORTBREAD COOKIE– 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 extractCOCONUT FILLING– 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
1
Heat oven to 350 F. Parchment an 8x8 baking dish.
Instruction
2
Mix butter, flour, brown sugar, egg yolk, and 2 teaspoons vanilla in a bowl. Though dry, this mix should pack well. Press evenly in baking dish.
3
Bake 20 minutes till browned. Let chill. Mix maple syrup and coconut cream/heavy cream in a medium pot. Boil on high. Boil for 5-8 minutes to thicken to caramel.
4
Stir in 1 tablespoon vanilla and a pinch of salt after removing from heat. Mix in coconut. Spread the mixture tightly on the shortbread cookie. Freeze 30 minutes to firm.
5
Cut 12–16 bars. Press the bar back together if the coconut falls. Freeze another 30 minutes.
6
Dip each bar in chocolate and salt if desired. 10 minutes in the freezer sets the chocolate. Eat immediately or refrigerate.
also see
also see
Simple Recipe For A Dairy-free Lemon Olive Oil Cake