Chocolate Coconut Bars

Instructions

1. Step 1

   Heat the oven to 175°C. Line the baking pan with parchment paper, leaving an overhang on two sides.

   Cookware: baking pan, oven, parchment paper

2. Step 2

   Combine the graham cracker, melted butter, and salt in a mixing bowl until evenly moistened.

   Ingredients used: 115.0 gr Butter, 180.0 gr Graham Cracker, 1.0 gr Salt

   Cookware: mixing bowl, Silicone spatula

3. Step 3

   Press the crumb mixture firmly and evenly into the prepared pan. Bake until lightly golden at the edges.

   Timer: 10 min (fixed)

   Cookware: baking pan, oven

4. Step 4

   Stir the coconut, sweetened condensed milk, and vanilla extract together until thoroughly combined.

   Ingredients used: 395.0 gr Sweetened Condensed Milk, 300.0 gr Unsweetened Shredded Coconut, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, Silicone spatula

5. Step 5

   Spread the coconut mixture evenly over the warm crust. Bake at 175°C until the edges are golden and the center is set.

   Timer: 20 min (fixed)

   Cookware: baking pan, oven, Silicone spatula

6. Step 6

   Set the pan aside until the bars have cooled to room temperature.

   Timer: 45 min (fixed)

   Cookware: baking pan

7. Step 7

   Combine the dark chocolate and coconut oil in a microwave-safe bowl. Microwave in short intervals, stirring after each one, until smooth, then spread over the cooled coconut layer.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Coconut Oil, 250.0 gr Dark Chocolate

   Cookware: Microwave, microwave-safe bowl, Offset spatula, Silicone spatula

8. Step 8

   Refrigerate at 4°C until the chocolate is firm and the layers are fully set.

   Timer: 60 min (fixed)

   Cookware: baking pan, refrigerator

9. Step 9

   Lift the slab from the pan using the parchment overhang, transfer it to a cutting board, and cut it into 16 bars.

   Cookware: Chef Knife, cutting board, parchment paper