Let the holiday baking begin with Chocolate Coconut Nut Bars! Slightly sticky, a little chewy, chocolatey and loaded with nuts and coconut. It’s hard not to love this combination! A fantastic square to add to your holiday lineup.
For me, the holidays represent a time to see family and friends that I may not see more than once or twice a year. So without a doubt it’s a special time for me to visit, laugh and spend quality time with those that I love. It’s also a time when I don’t think about the calories in food, or having that extra glass of wine. It is in a nutshell my time to live, drink and be merry for the lack of a better analogy.
It’s also my little ritual to bake squares and treats to send off to co-workers, family and friends. Although I have a few that are ALWAYS in the lineup, I do like to add something different each year just to have a little variety. This year’s square creation started out as a nut tart but turned into bars with great results. A chocolate cookie like base topped with a slightly gooey roasted nut and coconut mixture makes this square a definite keeper and a place in my holiday baking tin.
I love these Chocolate Coconut Nut Bars mostly because I LOVE coconut but also because they’re a great combination of all things delicious. A lovely cookie like base, crunchy nuts and chewy coconut topped off by a generous drizzle of chocolate…….Oh ya, let the holidays begin!
Recipe Source: Â Compelled To Cook
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp espresso powder
- 1/2 tsp salt
- 3/4 cup cold unsalted butter about 170g, cut into 1 inches chunks
- 4 tbsp heavy cream
- 1 cup semi sweet chocolate chips
- 1 1/4 cups brown sugar
- 1 1/4 cups heavy cream
- 1/2 cup corn syrup
- 1 tsp pure vanilla extract
- 2 1/2 cups roasted cashews, almonds and pecans see note
- 1 1/2 cups unsweetened shredded coconut
- 3 ounces semi sweet chocolate
- Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
- In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
- Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.