No-Bake Chocolate Coconut Bars - ★Cooking Recipes★

Try these easy chocolate and coconut bars courtesy of Jennifer Low.
Directions for: No-Bake Chocolate Coconut Bars

Ingredients

No-Bake Chocolate Coconut Bars

cup (175 mL) unsalted butter

3 oz (90 g) unsweetened chocolate, coarsely chopped

2 Tbsp (30 mL) warm water

1 tsp (5 mL) vanilla extract

cup (175 mL) sugar

1 cup (375 mL) graham cracker crumbs

cup (175 mL) flaked coconut

cup (125 mL) sliced almonds, roughly crushed

cup (125 mL) puffed rice cereal

Topping

cup (125 mL) unsalted butter, room temperature

3 cup (875 mL) icing sugar

3 Tbsp (45 mL) milk

1 tsp (7 mL) vanilla extract

pinch salt

1 Tbsp (15 mL) finely grated chocolate

Directions

No-Bake Chocolate Coconut Bars

1. Line bottom and sides of 9 X 9-inch (23 x 23-cm) baking pan with one piece of foil. Set aside.

2. In bowl set over pot of simmering water, melt butter and unsweetened chocolate. Stir in water and extract.

3. Remove bowl from heat. Mix in sugar, graham cracker crumbs, coconut, almonds and puffed rice cereal.

4. Scrape into lined pan. Use back of wooden spoon or hands to press out evenly in bottom of pan. Chill while continuing with rest of recipe.

Topping

1. In large bowl, using electric handheld or stand mixer, beat butter until fluffy. Gradually beat in one cup icing sugar. Beat in milk, vanilla and salt. Gradually beat in remainder of icing sugar, or until the mixture is the consistency of mashed potatoes.

2. Spread icing sugar mixture evenly over chilled chocolate mixture in pan. Sprinkle with grated chocolate. Cover with plastic wrap and chill at least 1 hour. To slice, lift foil and slab out of pan. Peel off foil. Slice into 24 larger or 48 smaller bars. Keep chilled until serving. Store in single layer in sealed container in fridge up to 3 days.

See more: Dessert, Christmas, North American, No-Cook, Quick and Easy