Crispy Coconut Crunch Bars
If you have a basketful of delicious Easter eggs, this is the perfect recipe to try this spring. This will help you to use up a whole load of chocolate and add a coconut twist that will take your treats to the next level!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 9 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 sticks of butter (melted)
- ½ a cup of golden caster sugar
- 2 tbsp of golden syrup
- 2 crushed Weetabix
- 3 tbsp of cocoa powder
- 1 cup and 1 tbsp of plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 9 oz. of easter egg chocolate (For the topping)
- ¾ cup of desiccated coconut
- 2 tbsp of unsalted butter (melted) (For the topping)
Instructions
- Cut baking parchment into a 7.8″ x 7.8″ square, and use this to line a tin of the same size. Once completed, preheat the oven to 350F.
- Excluding the ingredients for the topping, mix the ingredients in a large bowl.
- Spoon the mixture into the parchment-lined pan and make sure it is completely level. The mix should go right to the edges.
- Cook in the oven for 30 minutes.
- Once done, leave to cool completely in the tray.
- Melt the chocolate over a pan of simmering water or in the microwave in 30 seconds intervals (stir in between each interval). Stir in the 2 tablespoons of melted butter and pour over the top of the cooked coconut mixture (while it’s still in the tray).
- Once the topping is evenly spread, leave it to set in the fridge for at least 45 minutes. After this, remove from the tray and place it on a chopping board. Slice into 9 large squares, or 36 small cubes.
Keywords: Coconut Crunch Bars
Find it online: https://tootsweet4two.com/5-ways-to-use-up-leftover-easter-eggs/
