Coconut, Almond & Chocolate Bars Recipe

Satisfy cravings with these nutty, chewy, chocolatey bars.


1 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/4 tsp kosher salt
6 tbsp cold unsalted butter, cut into pieces
3/4 cup slivered almonds, toasted and chopped
1/2 cup canned cream of coconut
3 oz. bittersweet chocolate, chopped
1/4 cup sour cream
1/4 cup unsalted butter
1 1/4 cups unsweetened flaked coconut
3 tbsp heavy cream
3 tbsp unsalted butter
3 1/2 oz bittersweet chocolate, chopped


Step 1. Preheat the oven to 350°F. Butter an 8" square baking pan and line with parchment paper, leaving an overhang of about 2 inches on all sides. Butter the parchment.

Step 2. To make the crust, in a food processor, combine the flour, brown sugar, and salt. Process to mix well. Add the butter and almonds and process to the texture of a fine meal. Transfer the mixture to the prepared pan and press firmly into the bottom. Bake until the crust is barely firm to the touch, about 40 minutes. Transfer to a wire rack and let cool completely.

Step 3. While the crust is cooling, make the filling. In a small saucepan, bring the cream of coconut to a simmer. Reduce the heat to low, add the chocolate, and stir constantly until melted. Transfer to a bowl. Add the sour cream and butter and mix until melted and smooth. Stir in the flaked coconut. Cover and refrigerate for about 1 hour, stirring occasionally. Spoon the filling into the cooled crust, smooth the top, and refrigerate while you make the frosting.

Step 4. To make the glaze, in a small saucepan, bring the cream and butter to a simmer, stirring frequently. Reduce the heat to low, add the chocolate, and stir until melted and smooth. Pour the hot glaze over the filling and spread to cover it evenly. Cover and
refrigerate overnight.

Step 5. Using the parchment, lift the dessert from the pan. Cut into bars and serve.

Makes 12 - 16 bards.

Reprinted with permission from Dessert of the Day (2013 WeldonOwen.)

See more recipes from Dessert of the Day.

Try other recipes from Kim Laidlaw.