Sunday

Coconut Chocolate Bars - Easy to Make Recipe

The nice people over at Dr. Oetker recently sent me a bundle of their baking goodies.  Bars of milk, white and dark chocolate, chocolates chips, sprinkles, egg white powder, baking powder and more.  They asked me to try out one their recipes for Father's Day (which is coming up soon Sunday 15th June).  Sadly my Dad isn't with us anymore but if you're lucky enough to still have your Dad, have a go and bake him these Coconut Chocolate Bars. 


Or of course you can bake them for whoever you want to.
These coconut bars were something of an achievement for me as I'm so useless when it comes to baking but the recipe was very easy to follow and it worked.  Okay, mine might not look as fancy as they could have but they certainly tasted good - Paul the husband ate all of them bar one, which was declared mine!

Dr. Oetker is well known for their fantastic range of baking ingredients but they also have their own range of frozen pizzas too.





Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/coconut-chocolate-bars---dr-oekter

 *The only alteration I made to this recipe is that I used sweetened dessicated coconut and used
Dr. Oetker's 72% Extra dark chocolate on top instead of milk chocolate.  

 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.
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.
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).
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.

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.
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.

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

To find out more about products and see more recipes pop over to the Dr. Oetker website.

Many thanks to Dr. Oetker for sending me some lovely products to make this recipe.
 

1 comment:

Jacqueline Meldrum said...

Mmmmmmmm! Those look good Jan. A bit like a homemade Bounty bar. I'm all in favour of that!

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