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.