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Chocolate Coconut Crunch

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This is one of my favourite recipes from Nicky Corbishley’s blog, Kitchen Sanctuary. The first time I made them my daughter Emma, said ‘do not make those again under any circumstances!’. Contrary to how that sounds, she actually meant ‘I cannot stop eating them – you need to save me from myself!’ When I made them for my friend Sam she sent me a text saying ‘OMG that coconut choccie yumminess, heaven!’. They are the perfect treat for our family. Andrew loves coconut (he’s always been a huge fan of Bounty Bars – despite the fact he doesn’t like chocolate and sweet things!), as I’ve said before Charlotte loves cookies and Emma loves cake and they both also like coconut. These little treats are the perfect combination of cake, cookies, coconut and chocolate! I think, by now, you get the message – we LOVE them. Take a look at Nicky’s blog and have a look at this recipe here.

They are remarkably easy to make. Simply gather all your ingredients together, melt the butter and sugar and then stir in all the remaining dry ingredients. Mix thoroughly and press into a lined square cake tin. (For guidance on quickly lining a cake tin, see the explanation in my Daffodil Brownies recipe here.) Level the surface and cook for 25 – 30 minutes. Take out of the oven and leave to cool.

I appreciate that it is not looking terribly appetising at this point but bear with me. It looks a lot better with chocolate on the top! Melt the chocolate and butter in the microwave or in a bain marie. Be very careful melting the chocolate. Milk chocolate is difficult to work with and you can overheat it very easily and the mixture will go grainy. I give the chocolate a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 second bursts. If you do not have a microwave, put the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate and butter are very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.

Spread the chocolate over the base and, if desired, sprinkle a pinch of sea salt where you imagine the centre of each crunchy slice will be. I adore a little sea salt on mine, but if you are making these for young children, they may prefer them without.

Leave until the chocolate has set and cut into 16 squares. Make yourself a cup of tea, grab a slice and enjoy! Delicious!

Chocolate Coconut Crunch

An outstanding, heavenly, crunchy combination of chocolate and coconut.

Course Cake, Cookies
Keyword Chocolate, coconut, crunchy
Prep Time 20 minutes
Cook Time 30 minutes
Servings 16 slices
Author Nicky Corbishley, Kitchen Sanctuary

Ingredients

For the base:

  • 200g unsalted butter

  • 50g/2 tablespoons golden syrup
  • 100g golden caster sugar

  • 85g unsweetened desiccated coconut

  • 2 crushed Weetabix

  • 24g/3 tablespoons cocoa powder
  • 135g plain/all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

Topping:

  • 250g milk chocolate (I use Cadbury’s)

  • 25g unsalted butter
  • sea salt, optional

Instructions

Equipment

  1. kitchen scales

  2. large saucepan

  3. 20cmx20cm (8"x8") baking tin with baking parchment/cake tin liner

  4. microwave proof bowl/jug

Method

  1. Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

  2. Line a 20cm x 20cm (8" x 8") baking tin with baking parchment/cake tin liner.

  3. For the base: weigh the butter and syrup directly into a large saucepan and melt over a medium heat. Take off the heat.

  4. Weigh all the remaining ingredients directly into the saucepan and thoroughly mix.

  5. Transfer to your prepared tin and level it out ensuring that you get into all the corners and edges.

  6. Cook for 25 – 30 minutes. 

  7. Take out of the oven and leave to cool completely in the baking tin.

  8. When it is cold, melt the chocolate and butter in a bain marie or in the microwave. (See comment below). Spread evenly over the base.

  9. Optional: sprinkle some sea salt where you imagine the centre of each crunch slice will be.

  10. Leave to set in the baking tray and put it in the fridge for roughly an hour. Cut into 16 squares.

Recipe Notes

Be very careful melting the chocolate. Milk chocolate is difficult to work with and you can overheat it very easily and the mixture will go grainy.

Microwave: I give the chocolate a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 second bursts.

Bain Marie: if you do not have a microwave, put the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate and butter are very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.

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