This little beaut of a recipe is ridiculously simple and, as the title suggests, doesn’t even involve any oven time. It’s a little bit messy but the result – not to mention the added bonus of getting to polish off any excess melted chocolate – makes it well worth any sticky fingers in my opinion. These quantities make approximately 20 little bars.
What You’ll Need
- 4oz butter
- 4oz icing sugar
- 6oz desiccated coconut
- 2x 100g bars chocolate (dark or milk, it’s up to you)
What to do
- Line a baking tin (I used a swiss roll tin) with some greaseproof paper.
- Cream the butter and the icing sugar together
- Add the desiccated coconut – the mixture should be reasonably firm but easy to manipulate
- Make little bars with the butter-sugar-coconut mixture – roughly 5cm long x 3cm wide
- Pop them into the fridge for 30-45 mins to firm up.
- Melt the chocolate – you can do this using a bain-marie but if you prefer to be lazy (like me) you can put it in the microwave (though don’t put it on for very long and keep checking it!)
- Remove the coconut bars from the fridge and roll each one in the melted chocolate so that it is completely covered and no white bits are showing through.
- Pop the bars back onto the tray and let them set in the fridge for a further 30-45 mins whilst you do the washing up / lick the bowl with the leftover chocolate.
These little bars keep in the fridge for up to a few weeks – apparently. They’ve never lasted that long in my house. Enjoy!
For more from Jo, check out her brilliant and amusing blog, Spaghetti, Ham and Cheese.