Scoring the chocolate before it's completely set makes cutting these chewy, sweet bars into neat slices a breeze.
- Prep time 10 minutes
- Total time 1 hour & 30 minutes
- 3 1/4 cups unsweetened desiccated coconut
- 1 can sweetened condensed milk
- 1 egg lightly beaten
- 2 teaspoons vanilla
- 100 g dark chocolate (about 3 1/2 oz) finely chopped
- 100 g milk chocolate (about 3 1/2 oz) finely chopped
In large bowl, stir together coconut, condensed milk, egg and vanilla. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 300°F (150°C) oven until golden and firm, 40 to 45 minutes.
While still warm, sprinkle with dark chocolate and milk chocolate. Let stand until melted, about 3 minutes. Using offset palette knife, smooth top. Refrigerate just until chocolate is set but not firm, about 20 minutes. Using sharp knife, score surface of chocolate into 24 rectangles. Refrigerate until chocolate is firm, about 40 minutes. Lift out onto cutting board; cut through score lines. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Tip from The Test Kitchen: Be sure to use unsweetened coconut for this recipe, otherwise the bars will be overly sweet.
Makes 24 squares.
Nutritional facts per bar: about
- Fibre 2 g
- Sodium 32 mg
- Sugars 14 g
- Protein 3 g
- Calories 182.0
- Total fat 12 g
- Potassium 169 mg
- Cholesterol 15 mg
- Saturated fat 10 g
- Total carbohydrate 16 g
- Iron 6.0
- Folate 2.0
- Calcium 6.0
- Vitamin A 2.0
- Vitamin C 2.0