A homemade candy bar with amazing flavor and texture.
Each of the three parts of these candy bars are delicious on their own. The coconut layer is made of unsweetened coconut, coconut oil and maple syrup. The coconut layer is then topped with a layer of soft caramel and those are both encased in dark chocolate. A little salt on top would really take it to the next level. I wish I could tell you how many bars this recipe makes, but I ate too many in the process of making them to know! I used a silicone mold for these bars but you could easily form them in a baking dish and cut them to your preferred size.
Note: you can make the caramel without a thermometer but it is much more foolproof if you have one.
Makes: ~15 bars
For coconut section:
2 cups unsweetened shredded coconut
1.5 Tbsp coconut oil, melted
1 Tbsp maple syrup
For caramel section:
1 ½ cups granulated sugar
½ cup salted butter
½ cup heavy cream
For chocolate section:
2 cups chocolate, I used semi-sweet
1. In a food processor or blender add the unsweetened coconut, melted coconut oil and maple syrup. Process until the mixture has come together in a ball. When you squeeze it together it should stick to that form.
2. Press into silicone molds or in a small baking dish and allow to set in the freezer for at least 30 minutes.
3. Slice 1 stick of butter into 8 pieces, set aside. Measure ½ cup heavy cream, set aside. If you are using the same molds for the caramel as you did with the coconut, be sure to remove the coconut from the molds. If using a baking dish for the caramel, line with parchment and lightly grease.
4. In a saucepan over medium heat, add the granulated sugar. Stir constantly. The sugar will start to clump together and melt, continue stirring so it does not burn.
5. Once the sugar has completely melted, add the butter 1 tablespoon at a time while stirring constantly. It will steam and bubble.
6. Once the butter has all been incorporated, add the cream slowly while continuing to stir.
7. At this point, allow the caramel to cook for 5-10 more minutes or until it reaches 240 degrees Fahrenheit. This temperature is the point where the caramel will set but still be soft and chewy.
8. Once you have reached 240, pour the caramel into the molds or into a lined and greased baking dish. Allow to set overnight.
9. Remove the caramel from the molds or remove from the baking dish and cut into desired shapes. Place your caramel on top of your coconut.
10. If you are using chocolate chips or chunks for baking there is no need to temper. Simply melt the chocolate in a double broiler. Allow to cool slightly and dip your coconut caramel bars into the chocolate. Let dry on parchment paper.
11. If not using chips, temper your chocolate and follow the same method of dipping your bars. Let dry on parchment paper.
12. Store in an airtight container.
Inspiration for coconut portion came from: