These bars are seriously decadent! People often beg me for the recipe!
- 1 teaspoon coconut extract
- 1 cup (128g) confectioner's sugar
- 2/3 (85g) all purpose flour
- 3/4 cup (96g) dark cocoa
- 1/2 cup (1 stick or 113g) challenge unsalted butter
- 28 ounces sweetened condensed milk
- 28 ounces sweetened coconut flakes
- 24 ounces dark chocolate
- 1 1/2 cups (340g) challenge unsalted butter
- 1 1/2 cups (367g) whole milk
- handful of almonds to place on top
- Carbohydrate 1201.21465298396 g
- Cholesterol 310.710773176 mg
- Fat 555.24051535908 g
- Fiber 133.015959357144 g
- Protein 129.273825336 g
- Saturated Fat 406.86396115264 g
- Serving Size 1 1 recipe (2272g)
- Sodium 3338.439840256 mg
- Sugar 1068.19869362682 g
- Trans Fat 26.6997293193641 g
- Calories 10139 calories
Step-by-step
- 1 teaspoon coconut extract
- 1 cup (128g) confectioner's sugar
- 2/3 (85g) all purpose flour
- 3/4 cup (96g) dark cocoa
- 1/2 cup (1 stick or 113g) challenge unsalted butter
- 28 ounces sweetened condensed milk
- 28 ounces sweetened coconut flakes
- 24 ounces dark chocolate
- 1 1/2 cups (340g) challenge unsalted butter
- 1 1/2 cups (367g) whole milk
- handful of almonds to place on top
A dense chew of sweetened coconut meets a rigid shell of dark chocolate, anchored by a rich, buttery base that prevents the confection from tasting overly cloying. Achieving this structural integrity requires precise management of moisture and fat ratios, particularly when combining sweetened condensed milk with dry flakes. If the coconut mixture is too wet, the bars will slump into an unstable mass upon slicing; if it is too dry, the filling separates from the chocolate coating entirely. Pressing the coconut layer firmly into the pan before chilling at 4 degrees Celsius for at least two hours guarantees clean edges and distinct textural tiers.
Managing Moisture and Fat in Confectionery Layers
Coconut contains natural oils that interact heavily with dairy fats, making temperature control critical during the mixing phase. Melted butter must cool slightly before incorporation to prevent the confectioner's sugar from dissolving into a grainy syrup rather than forming a cohesive crumb structure. When incorporating dark cocoa into baked or unbaked layers, sift the powder thoroughly to eliminate microscopic lumps that create dry pockets. A heavy-bottomed saucepan or a stand mixer fitted with a paddle attachment works best for homogenizing dense doughs, though a sturdy wooden spoon and manual elbow grease suffice for home kitchens lacking heavy machinery.
Coating and Tempering Techniques for Clean Bites
Enrobing dense fillings in dark chocolate demands careful handling to prevent bloom and ensure a sharp snap. Melt the chocolate slowly over a double boiler, maintaining a water temperature below 50 degrees Celsius to avoid scorching the solids. Submerging chilled squares requires quick movements so the cold interior does not prematurely seize the outer shell. Store finished pieces in an airtight container at room temperature for up to five days, separating individual layers with parchment paper to prevent humidity buildup and surface condensation.
