RECIPE
15 INGREDIENTS13 STEPS1HR 45MIN

Chocolate Coconut Nut Bars

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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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A chocolate cookie-like bottom topped with sweet and chewy coconut and nuts. It’s hard not to love this combination!

1HR 45MIN

Total Cooking Time

15

Ingredients
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Base
1 1/2 cups
1/2 cup
Unsweetened Cocoa Powder
1 1/2 tsp
Espresso Powder
1/2 tsp
3/4 cup
Unsalted Butter, chilled
4 Tbsp
Heavy Cream
1 cup
Semi-Sweet Chocolate Chips
Filling
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
Assorted Nuts, roasted
1 1/2 cups
Unsweetened Coconut Flakes
3 oz
Semi-Sweet Baking Chocolate, melted
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In the bowl of a food processor, pulse together All-Purpose Flour (1 1/2 cup), Granulated Sugar (1/2 cup), Unsweetened Cocoa Powder (1/2 cup), Espresso Powder (1 1/2 teaspoon), and Salt (1/2 teaspoon).
Step 3
Add Unsalted Butter (3/4 cup) and pulse until butter has broken down into small bits, about 10 seconds.
Step 4
Add Heavy Cream (4 tablespoon) and pulse until just combined. The mixture will seem dry.
Step 5
Spray a 9 by 13-inch pan with nonstick spray. Line the bottom and two sides of the pan with parchment. Press mixture evenly into pan.
Step 6
Bake in preheated oven for 15 minutes.
Step 7
Remove from oven and sprinkle base with the Semi-Sweet Chocolate Chips (1 cup). Allow to sit for 1-2 minutes, then spread melted chips evenly over base. Allow to cool to room temperature.
Step 8
While the base is cooling, roast your Assorted Nuts (2 1/2 cup) by placing in a single layer on a baking sheet in the preheated oven. Bake for 12 minutes, turning once halfway through.
Step 9
In a medium heavy-bottom pot, combine Brown Sugar (1 1/4 cup), Heavy Cream (1 1/4 cup), and Corn Syrup (1/2 cup). Heat over medium-high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225 degrees F (107 degrees C) on a candy thermometer, stirring occasionally, about 10 minutes.
Step 10
Remove from heat and add Pure Vanilla Extract (1 teaspoon), Roasted Nuts, and Unsweetened Coconut Flakes (1 1/2 cup). Allow to cool and thicken slightly, about 30 minutes.
Step 11
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.
Step 12
Drizzle Semi-Sweet Baking Chocolate (3 ounce) over bars. Allow chocolate to set before cutting.
Step 13
Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired. Serve and enjoy!

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