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Homemade Salted Chocolate Coconut Bars. recipe photo

Salted Chocolate Coconut Bars.

These Salted Chocolate Coconut Bars are a delightful treat! With rich chocolate and creamy coconut, they’re perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 sticks Salted Butter at room temperature
  • 1 tablespoon Light Brown Sugar
  • 2 cups All-Purpose Flour
For the Coconut Filling:
  • 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
For the Chocolate Topping:
  • 6 ounces Semi-Sweet Chocolate roughly chopped
  • 6 ounces Milk Chocolate melted
  • Flaky Sea Salt for topping

Equipment

  • Mixing bowls
  • Baking Pan
  • Measuring cups and spoons
  • Rubber spatula
  • Double boiler

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.