No-Bake Chocolate Coconut Bars
Quick and easy No-Bake Chocolate Coconut Bars come together with 5 ingredients. Cocoa and condensed milk biscuit base with a melted milk chocolate topping!
Servings 16 bars
Calories 3815kcal
Ingredients
Base
- 250 g packet plain arrowroot or Marie biscuits, or plain digestive biscuits or graham crackers
- 1/4 cup natural unsweetened cocoa powder
- 1 1/2 cups desiccated coconut
- 3/4 cup sweetened condensed milk
Topping
- 200 g block plain milk chocolate, broken into squares
- 3 Tbsp desiccated coconut
Instructions
Base
- Line a 8-inch x 8-inch (20cmx20cm) square baking tin with parchment paper, set aside.
- In a high-speed food processor, crush biscuits into crumbs, leaving some larger chunks.
- Pour crushed biscuits into a large mixing bowl.
- Add cocoa and coconut, and mix with a wooden spoon until well combined.
- Pour in condensed milk and mix until well combined, it's easier to use your hands for this step.
- Press mixture firmly into the lined tin. Set aside.
Topping
- Prepare a double boiler by placing a medium-large heat-proof mixing bowl over simmering water.
- Add broken-up milk chocolate to the bowl.
- Melt over low heat, stirring occasionally, until completely melted.
- Remove from the heat.
- Pour melted chocolate over the base. Evenly spread the chocolate out with a spatula or spoon to cover the top.
- Sprinkle over the extra desiccated coconut, adding more if desired.
- Refrigerate for 1 hour or until the chocolate has set.
- Before cutting, remove it from the pan and allow it to sit at room temperature for 10-15 minutes so the chocolate topping slightly softens, making it easier to cut through.
- Enjoy!
- Store in a sealed airtight container, refrigerated, for 1 week.
Notes
- Crush the biscuits into crumbs easily in a food processor. It's ok if there are some large chunks of biscuits left, it just adds to the delicious crunchy texture!
- I find it easier using my hands to mix the condensed milk into the dry ingredients. Pop on some food-safe gloves and enjoy the faster process.
- Press the biscuit base firmly into your lined baking tin using your hands then smooth it out with a rubber spatula to create an even top.
- Gently melt the milk chocolate in a double boiler on the stovetop as opposed to melting it in the microwave where it can easily burn.
- The coconut will sink in slightly when you sprinkle it over. Just sprinkle over more so you can get a nice thick layer of coconut. Alternatively, sprinkle over your coconut when the chocolate is half set in the fridge.
- Store in a sealed airtight container, refrigerated, for 1 week.
- Freeze these chocolate coconut bars in individual squares, wrapped tightly in plastic wrap, and stored in a freezer-friendly container or zip-lock bags for up to 3 months.
- Thaw the unwrapped bars at room temperature for several hours until they're soft again.
Nutrition
Calories: 3815kcal | Carbohydrates: 486g | Protein: 57g | Fat: 210g | Saturated Fat: 140g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 39g | Cholesterol: 78mg | Sodium: 1671mg | Potassium: 2957mg | Fiber: 51g | Sugar: 301g | Vitamin A: 618IU | Vitamin C: 8mg | Calcium: 957mg | Iron: 23mg