Best 2 Coconut Chocolate Bar Recipes

Craving a delectable treat that harmonizes the rich flavors of coconut and chocolate? Look no further than the delectable coconut chocolate bar, a culinary masterpiece that tantalizes taste buds with its tropical-meets-decadent charm. This union of two beloved ingredients results in a symphony of textures and flavors that will transport you to paradise with every bite. Whether you are a seasoned baker seeking a new culinary adventure or a novice cook eager to explore the world of sweet delights, this comprehensive guide will equip you with the knowledge and inspiration to create the ultimate coconut chocolate bar that will leave a lasting impression on your palate.

Here are our top 2 tried and tested recipes!

CHOCOLATE CHIP COCONUT BAR

Chocolate Chip Coconut Bar image

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

Ingredients

2 eggs
3/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup flour
1/2 cup oatmeal
1 teaspoon vanilla
1 cup coconut
3/4 cup chocolate chips

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

Chocolate-Coconut Candy Bar Cake image

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

Ingredients

2 2/3 cups flaked coconut
1 2/3 cups powdered sugar
1/4 cup butter or margarine, softened
2 tablespoons hot water
1 teaspoon vanilla
3 egg whites
1/2 teaspoon cream of tartar
2 cups granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
3 egg yolks
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup buttermilk
1 teaspoon baking soda
2 cups Gold Medal™ all-purpose flour
1 cup chopped almonds
1 cup flaked coconut
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2/3 cup evaporated milk
2 teaspoons vanilla
4 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 cup baking cocoa
1 teaspoon vanilla
1/3 cup hot water

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:

To make the chocolate ganache, use high-quality dark chocolate with a cocoa content of at least 70%. This will ensure a rich and decadent flavor.
If you don't have a double boiler, you can melt the chocolate and coconut oil in a heatproof bowl set over a saucepan of simmering water.
Be sure to let the chocolate ganache cool slightly before pouring it over the coconut base. This will help to prevent the ganache from becoming too runny.
If you want a thicker coconut base, you can add more shredded coconut or coconut flour.
For a more intense coconut flavor, you can use coconut cream instead of coconut milk.
These bars can be stored in the refrigerator for up to two weeks.

Conclusion:

These Coconut Chocolate Bars are a delicious and easy-to-make treat that are perfect for any occasion. With a creamy coconut base and a rich chocolate ganache, these bars are sure to satisfy your sweet tooth. They are also gluten-free and vegan, making them a great option for people with dietary restrictions. So next time you are looking for a sweet treat, give these Coconut Chocolate Bars a try. You won't be disappointed!