Best 2 Coconut Chocolate Bar Recipes
Indulge in a symphony of flavors with our tantalizing Coconut Chocolate Bar recipe, a delectable treat that marries the richness of chocolate with the tropical allure of coconut. This easy-to-make dessert is a perfect blend of textures and tastes, featuring a creamy coconut filling enveloped in a decadent chocolate ganache.
For those seeking a vegan alternative, our Vegan Coconut Chocolate Bar offers a plant-based indulgence without compromising on taste. This recipe uses coconut milk and vegan chocolate to create a luscious dessert that is both creamy and satisfying.
If you're a fan of classic flavor combinations, our Coconut Chocolate Chip Cookies are a must-try. These soft and chewy cookies are loaded with coconut and chocolate chips, delivering a burst of sweetness in every bite.
For a delightful twist on a classic, our Coconut Chocolate Truffles are a decadent treat that combines the velvety texture of chocolate truffles with the subtle sweetness of coconut. These bite-sized morsels are perfect for parties or as a special gift.
Last but not least, our Coconut Chocolate Mousse is a light and airy dessert that is sure to impress. This mousse features a fluffy coconut-infused chocolate mousse topped with whipped cream and a sprinkling of toasted coconut.
CHOCOLATE CHIP COCONUT BAR
Here is a great bar; so easy and full of coconut. I added oatmeal like Kate suggested and baking with our convection oven 20 minutes works.
Provided by Sageca
Categories Bar Cookie
Time 40m
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Beat eggs and brown sugar until fluffy.
- Add salt,baking soda,vanilla and coconut.
- Beat in flour and oatmeal.
- Spread into a greased 8 in pan.
- Sprinkle with chocolate chips.
- Bake 350* for 20 minutes.
- Careful not to overcook.
Nutrition Facts : Calories 194.2, Fat 8.8, SaturatedFat 6.2, Cholesterol 31, Sodium 120.7, Carbohydrate 28.2, Fiber 2.3, Sugar 19.7, Protein 3
CHOCOLATE-COCONUT CANDY BAR CAKE
It's a candy bar. No, it's a cake with candy bars, and it has mounds of richness!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 16
Number Of Ingredients 28
Steps:
- Heat oven to 350°F. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.
- In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended. Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.
- In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable. Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily).
Nutrition Facts : Calories 845, Carbohydrate 108 g, Cholesterol 90 mg, Fiber 3 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 280 mg
Tips:
- For a richer flavor, toast the coconut flakes before using.
- If you don't have coconut oil, you can substitute another type of oil, such as vegetable oil or melted butter.
- If you don't have a double boiler, you can melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until melted.
- Be careful not to overcook the chocolate, as it can seize and become grainy.
- For a smoother texture, let the chocolate cool slightly before stirring in the coconut flakes.
- If you want a chewier texture, let the chocolate cool completely before stirring in the coconut flakes.
- Store the coconut chocolate bars in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
These coconut chocolate bars are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a tasty snack that is sure to please everyone. Whether you are a fan of coconut or chocolate, or both, these bars are sure to be a hit. So next time you are looking for a sweet treat, give these coconut chocolate bars a try. You won't be disappointed!
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