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Coconut Chocolate Bars Recipe

Coconut Chocolate Bars recipeA beautiful combination of vanilla, coconut and chocolate make this little bar taste exactly like your favourite Bounty sweet.

We even nicknamed it Bountyful!

Ingredients for the Coconut Chocolate Bar recipe:

For the base:

  • 100g (3 ½ oz) lightly salted butter, softened
  • 50g (2oz) caster sugar
  • 115g (4oz) plain flour
  • 15g (1/2oz) cocoa powder

For the topping:

  • 2 sachets Dr. Oetker Egg White Powder
  • 100g (3 ½ oz) caster sugar
  • 150g (5oz) unsweetened desiccated coconut
  • 1 tsp Dr. Oetker Madagascan Vanilla Extract with Seeds
  • 150g Dr. Oetker Fine Cooks’ Milk Chocolate

1.   Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 20cm (8 inch) square cake tin with baking parchment.

2.  Put the butter in a bowl and whisk in the sugar until pale and creamy. Sift the flour and cocoa on top and mix well to make a short, crumbly dough – make sure to wear an apron!

3.  Press the mixture evenly into the tin to cover the base, using the back of spoon. Prick all over with a fork and bake for 15 minutes then set aside. Reduce the oven temperature to 140°C (120°C Fan, Gas Mark 1). Cooling will take a few minuites.

Buy Dr. Oetker baking ingredients here from Tesco.

4.  Make up the Egg White Powder as directed on the pack, and whisk until stiff. Gradually whisk in the sugar to make a glossy meringue.  Gently fold in the coconut and Vanilla Extract.

5.  Pile the coconut meringue on top of the chocolate base and smooth the top.  Bake for about 25 minutes until lightly golden and crusty on top. Leave to cool in the tin.

6.  Break the Milk Chocolate into pieces and place in a heatproof bowl.  Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.

7.  Scrape the melted Chocolate out of the bowl using a spatula on to the coconut.  Spread the Chocolate to the edge of the tin and tap the tin gently on the work surface to smooth the Chocolate. Leave to cool.

8.  Just before the Chocolate sets hard, gently score the top using a knife to make 14 bars – this will make the slices easier to cut up when completely cold woohoo!

9.  To serve, carefully cut right through the scored Chocolate and lift out the slices to serve or as we did get a fork and dig in!

Serving 14 people these Bountyful bites are a great way to get the kids involved with baking, but make sure to keep them hidden as they won’t last long.

Recipe and image from Dr. Oetker.

Have you ever made these coconut chocolate bars? What would you add to make them different?

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