Salted Chocolate Coconut Bars.
Indulging in a sweet treat can transform an ordinary day into something special, and these Salted Chocolate Coconut Bars. are the perfect way to satisfy your cravings. With layers of rich chocolate and luscious coconut, these bars offer a delightful combination of flavors and textures that are hard to resist. Whether you’re hosting a gathering or just want to treat yourself, these bars are sure to impress. Let’s dive into why this recipe works and how you can recreate this deliciousness in your kitchen.
Why This Recipe Works
The beauty of these Salted Chocolate Coconut Bars. lies in the harmonious blend of ingredients that come together to create a rich and satisfying treat. The combination of salted butter and light brown sugar in the crust provides a sweet and salty flavor that perfectly complements the tropical notes of coconut. The use of full-fat coconut milk keeps the bars moist and adds a creamy texture, while the semi-sweet and milk chocolate layers give a rich, chocolatey finish. Topped with flaky sea salt, each bite is a delightful balance of sweet and savory, making these bars truly irresistible.
Ingredient Checklist
To make your own Salted Chocolate Coconut Bars., gather the following ingredients:
- 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
- 1 tablespoon light brown sugar
- 2 cups all-purpose flour
- 4 tablespoons salted butter
- 1 cup light brown sugar, packed
- 3/4 cup canned full-fat coconut milk
- 2 teaspoons vanilla extract
- 4 cups shredded coconut (sweetened or unsweetened, whatever you prefer)
- 6 ounces semi-sweet chocolate, roughly chopped
- 6 ounces milk chocolate, melted
- Flaky sea salt, for topping
Recommended Tools
To make the process smoother, gather these tools:
- Mixing Bowls: For combining wet and dry ingredients easily.
- Baking Pan: A 9×13 inch pan works best for these bars.
- Measuring Cups and Spoons: Accurate measurements are key in baking.
- Rubber Spatula: Perfect for scraping down the sides of the bowl and spreading the mixture evenly.
- Double Boiler: To melt the chocolate gently without burning it.
Salted Chocolate Coconut Bars. in Steps
Step 1: Prepare the Base
Start by preheating your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper for easy removal later. In a mixing bowl, cream together 1 1/2 sticks of salted butter and 1 tablespoon of light brown sugar. Mix until fluffy.
Step 2: Add Flour
Gradually add 2 cups of all-purpose flour to the butter mixture. Combine until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for 15 minutes, or until lightly golden.
Step 3: Prepare the Coconut Filling
While the crust is baking, prepare the coconut filling. In another bowl, combine 4 tablespoons of salted butter, 1 cup of packed light brown sugar, 3/4 cup of full-fat coconut milk, and 2 teaspoons of vanilla extract. Mix until smooth.
Step 4: Add the Coconut
Stir in 4 cups of shredded coconut into the mixture until well combined. Once the crust is done baking, pour the coconut mixture over the warm crust and spread it evenly. Bake again for 25-30 minutes, or until the coconut filling is set and lightly golden.
Step 5: Melt the Chocolate
While the coconut layer is baking, melt 6 ounces of semi-sweet chocolate using a double boiler or in the microwave in 30-second intervals until smooth. Once melted, pour the chocolate over the baked coconut layer and spread it evenly.
Step 6: Add Milk Chocolate
Melt the 6 ounces of milk chocolate and drizzle it over the semi-sweet chocolate layer. Use a knife or skewer to create a marbled effect by swirling the two chocolates together.
Step 7: Finish with Sea Salt
Sprinkle a generous pinch of flaky sea salt over the top for that perfect sweet-and-salty finish. Allow the bars to cool completely in the pan.
Step 8: Cut and Serve
Once cool, lift the bars out of the pan using the parchment paper. Cut into squares or rectangles as desired. Serve and enjoy your homemade Salted Chocolate Coconut Bars.!
If You’re Out Of…
- Light Brown Sugar: You can substitute with granulated sugar mixed with a bit of molasses.
- Coconut Milk: Use heavy cream or any plant-based milk if you prefer.
- Shredded Coconut: If you’re out of shredded coconut, finely chopped nuts can be a great alternative.
- Flaky Sea Salt: Regular table salt can work, but use it sparingly as it’s stronger.
Pitfalls & How to Prevent Them
When making Salted Chocolate Coconut Bars., there are a few common pitfalls to be aware of:
- Overmixing the Crust: Avoid overmixing the crust to keep it tender. Mix just until combined.
- Burning the Coconut Filling: Keep an eye on the coconut filling while it’s in the oven. If it starts to brown too quickly, cover it with foil.
- Chocolate Seizing: When melting chocolate, ensure there’s no moisture. Water can cause chocolate to seize, making it grainy.
Shelf Life & Storage
Your Salted Chocolate Coconut Bars. can be stored in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate them for up to a week. If you want to keep them for a longer period, consider freezing them. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw before enjoying!
Common Questions
Can I use unsweetened shredded coconut?
Absolutely! Unsweetened shredded coconut can be used if you prefer less sweetness. It will still add that delicious coconut flavor.
Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better structure.
How do I know when the bars are done baking?
The coconut filling should be set and lightly golden on top. A toothpick inserted into the center should come out clean.
What can I serve with these bars?
These bars pair wonderfully with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for an extra indulgence!
That’s a Wrap
With just a handful of ingredients and a few simple steps, you can create these delightful Salted Chocolate Coconut Bars. that are sure to become a favorite in your household. The combination of sweet chocolate, creamy coconut, and a touch of sea salt makes for a perfect balance of flavors. Whether you’re celebrating a special occasion or simply treating yourself, these bars are a delicious way to indulge. So gather your ingredients, embrace your inner baker, and enjoy the sweet success of these irresistible bars!
Salted Chocolate Coconut Bars.
Ingredients
Equipment
Method
- Step 1: Prepare the Base. Preheat your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper for easy removal later. In a mixing bowl, cream together 1 1/2 sticks of salted butter and 1 tablespoon of light brown sugar. Mix until fluffy.
- Step 2: Add Flour. Gradually add 2 cups of all-purpose flour to the butter mixture. Combine until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for 15 minutes, or until lightly golden.
- Step 3: Prepare the Coconut Filling. While the crust is baking, prepare the coconut filling. In another bowl, combine 4 tablespoons of salted butter, 1 cup of packed light brown sugar, 3/4 cup of full-fat coconut milk, and 2 teaspoons of vanilla extract. Mix until smooth.
- Step 4: Add the Coconut. Stir in 4 cups of shredded coconut into the mixture until well combined. Once the crust is done baking, pour the coconut mixture over the warm crust and spread it evenly. Bake again for 25-30 minutes, or until the coconut filling is set and lightly golden.
- Step 5: Melt the Chocolate. While the coconut layer is baking, melt 6 ounces of semi-sweet chocolate using a double boiler or in the microwave in 30-second intervals until smooth. Once melted, pour the chocolate over the baked coconut layer and spread it evenly.
- Step 6: Add Milk Chocolate. Melt the 6 ounces of milk chocolate and drizzle it over the semi-sweet chocolate layer. Use a knife or skewer to create a marbled effect by swirling the two chocolates together.
- Step 7: Finish with Sea Salt. Sprinkle a generous pinch of flaky sea salt over the top for that perfect sweet-and-salty finish. Allow the bars to cool completely in the pan.
- Step 8: Cut and Serve. Once cool, lift the bars out of the pan using the parchment paper. Cut into squares or rectangles as desired. Serve and enjoy your homemade Salted Chocolate Coconut Bars!
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For longer freshness, refrigerate for up to a week.
- Freeze tightly wrapped for up to 3 months for longer storage.
