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
712
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.

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.

Nutritional Facts

Total Fat
38g
59%
Sugar
87g
N/A
Saturated Fat
27g
100%
Cholesterol
19mg
6%
Protein
6g
12%
Carbs
100g
33%
Vitamin A
54µg
6%
Vitamin C
0.5mg
0.9%
Vitamin D
0.1µg
N/A
Vitamin E
0.3mg
1.7%
Vitamin K
4µg
5%
Calcium
85mg
8%
Fiber
8g
32%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
3mg
16%
Magnesium
105mg
26%
Monounsaturated
9g
N/A
Niacin (B3)
0.6mg
3.1%
Phosphorus
183mg
26%
Polyunsaturated
1g
N/A
Potassium
472mg
13%
Riboflavin (B2)
0.2mg
9.3%
Sodium
147mg
6%
Sugars, added
61g
N/A
Trans
0.2g
N/A
Zinc
2mg
11%

Around the Web