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Source: Chocopologie

Coconut-Chocolate Bar
These are more coconut than chocolate, but that’s okay. If you like the combo of these two flavors there will be no objection when you bite into them.
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Serves: Makes about 12 bars
Prep Time: 20 minutes
Cook Time: 25 to 30
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Crust
Non-stick flavorless vegetable spray
20 to 22 whole graham crackers
6 tablespoons unsalted butter
2 tablespoons sugar
1/2 cup slivered almonds, chopped pecans or chopped walnuts, toasted
1/2 cup semisweet chocolate chips
2 cups sweetened shredded coconut
1 cup minus 2 tablespoons sweetened condensed milk
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of sea salt




Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with non-stick, flavorless vegetable spray.


To make the crust: In the bowl of a food processor fitted with the metal blade, process the graham crackers to crumbs. You will have about 1 1/2 cups of crumbs. Add the melted butter and sugar to the food processor and process just until combined. Transfer the crumbs to the baking pan and press the crust across the bottom and up the sides of the pan. Bake the crust for about 10 minutes, just until firm. Remove the crust from the oven and sprinkle the nuts and chocolate chips evenly over it. Set aside. Do not turn off the oven.


To make the topping: In a mixing bowl, stir together 1 1/2 cups of the coconut, the condensed milk, egg whites, vanilla and salt. When well blended, spread over the crust in an even layer. Sprinkle with remaining 1/2 cup of coconut. Bake for 15 to 20 minutes or until the coconut is golden brown. Let the bars cool in the pan set on a wire rack and then cut into squares and let them cool completely before serving.


[recipe from Chocopologie by Fritz Knipschildt]



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