Coconut Chocolate Bars

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Make your own home made chocolate bars with this delicious recipe.

14 slices

Medium 80 Minutes

Ingredients

Ingredients

For the recipe  Coconut Chocolate Bars

For the Base:

100 g Lightly Salted Butter (3 ½ oz) softened
50 g Caster Sugar (2 oz)
115 g Plain Flour (4 oz)
15 g Cocoa Powder (½ oz)

For the Topping:

2 Dr. Oetker Free Range Egg White Powder Sachets x 2
100 g Caster Sugar (3 ½ oz)
150 g Desiccated Coconut (5 oz) unsweetened
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
150 g Dr. Oetker 35% Milk Chocolate

preparation

Preparation

Coconut Chocolate Bars

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9: To serve, carefully cut right through the scored Chocolate and lift out the slices to serve.

1 serving = 50g

Nutritional Information for the recipe Coconut Chocolate Bars

Per Serving Per 100 g / ml
Energy 1101 kJ
263 kcal
2198 kJ
525 kcal
Fat 16.84 g 33.67 g
Carbohydrate 23.51 g 47.02 g
Protein 3.12 g 6.23 g

preparation

Preparation

Coconut Chocolate Bars

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9: To serve, carefully cut right through the scored Chocolate and lift out the slices to serve.

1 serving = 50g

Nutritional Information for the recipe Coconut Chocolate Bars

Per Serving Per 100 g / ml
Energy 1101 kJ
263 kcal
2198 kJ
525 kcal
Fat 16.84 g 33.67 g
Carbohydrate 23.51 g 47.02 g
Protein 3.12 g 6.23 g
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