Coconut Chocolate Candy Bars

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 1 1/2 cups unsweetened dried shredded coconut
• 1 (14 ounce) can unsweetened coconut milk, stirred
• 1/2 cup sugar
• 2 tablespoons light corn syrup
• 6 tablespoons unsalted butter
• 11 ounces bittersweet chocolate, chopped and melted

Recipe

• 1 preheat the oven to 350°.
• 2 spread the shredded coconut on a baking sheet and toast until lightly golden, about 4 minutes.
• 3 let cool completely.
• 4 in a medium saucepan, combine the coconut milk with the sugar, corn syrup and 4 tablespoons of the butter.
• 5 cook over moderately low heat, stirring frequently, until thick as jam, about 40 minutes.
• 6 remove from the heat and whisk in the remaining 2 tablespoons of butter and the toasted coconut.
• 7 transfer to a bowl and let cool.
• 8 cover a baking sheet with wax paper.
• 9 using an offset spatula, spread half of the melted chocolate on the wax paper in a 10-by-7-inch rectangle.
• 10 refrigerate until firm, about 10 minutes.
• 11 spread the coconut mixture over the chocolate and refrigerate until set, about 10 minutes.
• 12 spread the remaining melted chocolate over the coconut and refrigerate until firm, about 20 minutes.
• 13 trim the edges of the rectangle, then cut into 40 squares.
• 14 cover and refrigerate until serving.
• 15 make ahead the candy bars can be refrigerated for up to 1 week.