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Coconut Bars with Almonds and Chocolate
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These treats are an adaptation of a recipe from “Golden” by Itamar Srulovich and Sarit Packer of London’s Honey & Co. The bars are akin to coconut macaroons, but studded with nuts and dried fruit and cut into squares. For the chocolate bottom, chips are convenient—they can be used straight from the bag—but 9 ounces of bar chocolate works, too. Be sure to chop it finely so it melts readily. Store leftovers in an airtight container in the refrigerator for up to five days.
cups dark chocolate OR semi-sweet OR milk chocolate chips
cup dried cherries OR dried cranberries OR raisins, roughly chopped
01Heat the oven to 350°F with the rack in the middle position. Mist an 8-inch square baking pan with cooking spray. Line the pan with a 14-inch length foil, folded widthwise so it fits neatly in the bottom of the pan; allow the excess to overhang the sides.
January 4, 2023
Love the Almond Joy concept
Coconut & Almond & Chocolate - - a childhood dream. I have to wonder why Patricia T gave this just one star when she then states that she hasn't even tried it yet.
December 8, 2022
Simple dessert with no added sugar. Tastes very nice chilled. It’s rather messy, though!
December 21, 2022
do I use sweetened or unsweetened dried fruit
haven't tried yet
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