Chocolaty almond coconut squares

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    Chocolaty almond coconut squares

    Chocolaty almond coconut squares

    (16)
    35min


    14 people made this

    About this recipe: Forget shop-bought, these sweet home-baked squares are out of this world! A digestive biscuit base layered with a creamy coconut mixture then topped with almonds and melted chocolate. Make these yummy treats and get ready for blast-off in 3...2...1!!

    Ingredients
    Serves: 12 

    • 110g butter
    • 4 tablespoons caster sugar
    • 125g digestive biscuit crumbs
    • 110g desiccated coconut
    • 1 (397g) tin sweetened condensed milk
    • 170g plain chocolate chips
    • 50g almonds, chopped

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Melt the butter in a saucepan; remove from heat and stir in the sugar and digestive biscuit crumbs. Spread the mixture into the bottom of a 20x30cm baking dish. Bake in the preheated oven until slightly firm, about 10 minutes.
    3. Stir the coconut and condensed milk together in a bowl; spread over the baked base and return to oven for 12 minutes more. Set aside to cool at least 10 minutes.
    4. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. Allow to cool until the chocolate sets.
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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (16)

    by
    13

    The taste of these bars was good but I feel the amount of ingredients are not sufficient for a 9 X 13" pan. I really had to spread the crumb mixture thinly and then had a problem getting the coconut/milk mixture to spread on top of it. I ended up using almost 2 cups of morsels to make a decent layer of chocolate and I spread the nuts on top. I would make them again but would try using a 10 X 13" jelly role pan. You may have to check for baking times with this alteration.  -  07 Jul 2009  (Review from Allrecipes US | Canada)

    by
    7

    I've been making these for 20 years! You don't need the white sugar in the crust, it is overkill. I've always doubled the toppings. Those can be changed to suit your own tastes. Use butterscotch, peanut butter, or milk chocolate chips for a different taste. I usually use pecans but almonds and walnuts are great too. Make your life easier by lining the pan with aluminum foil. Let the bars cool after baking, then just lift them out.  -  18 Jun 2014  (Review from Allrecipes US | Canada)

    by
    4

    Love these, but they are very rich. Went with the advice of others and used a smaller pan, which did made them thicker bar. Next time I may not use a whole of sweeten condense milk to cut down a bit on the richness.  -  26 Jan 2014  (Review from Allrecipes US | Canada)

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