Chocolate-Covered Coconut Bars

Chocolate-Covered Coconut Bars
Allison Stone

Make your own Almond Joy bars at home with this easy recipe.

Click here to see the How to Make Halloween Candy at Home

10
Servings
888
Calories Per Serving
Deliver Ingredients

Ingredients

  • 7 Ounces sweetened condensed milk
  • 1 Teaspoon vanilla extract
  • 2 Cups confectioners' sugar
  • 14 Ounces sweetened flaked coconut
  • 4 Cups dark chocolate
  • 1/4 Cup unsalted butter, cubed

Directions

Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.

Combine condensed milk, vanilla extract, and salt in a bowl. Add confectioners’ sugar a little at a time and stir with a wooden spoon until fully incorporated. Add coconut and stir until combined.

Pour the mixture into the baking pan and press it into an even layer. Chill in refrigerator until firm, about 1 hour.

Using a sharp chef’s knife, cut the candy into small rectangles.

Set up a parchment-lined sheet tray. Melt the milk chocolate and butter in a bowl over a double boiler until almost fully melted, stir to combine. Ensure the mixture is smooth and there are no chunks of chocolate left. Dip each rectangle into the melted chocolate, covering completely, and place gently on the prepared sheet tray to set. Repeat this process until all rectangles are dipped. Refrigerate for 30 minutes or until chocolate has set. Store in the refrigerator until ready to serve.

Nutritional Facts

Total Fat
50g
71%
Sugar
62g
69%
Saturated Fat
30g
100%
Cholesterol
12mg
4%
Carbohydrate, by difference
110g
85%
Protein
9g
20%
Vitamin A, RAE
16µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
112mg
11%
Choline, total
47mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
16g
64%
Folate, total
28µg
7%
Iron, Fe
8mg
44%
Magnesium, Mg
151mg
47%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Phosphorus, P
281mg
40%
Selenium, Se
12µg
22%
Sodium, Na
226mg
15%
Water
13g
0%
Zinc, Zn
2mg
25%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.