2 1/2 T. unsalted butter, chilled and thinly sliced
1 T. Corn syrup
12 oz. bittersweet chocolate, coarsely chopped
Instructions
Line a baking sheet with waxed paper. Using an electric mixer, combine the coconut, confectioners' sugar, butter and corn syrup. On one of the prepared pans, divide the coconut mixture into 15 mounds and shape each into compact, 2-inch-long bars. Refrigerate until slightly firm, about 10 minutes.
Meanwhile, in a double boiler, melt three-quarters of the chocolate, stirring occasionally, until it reaches 110 degrees on a candy thermometer, about 3 minutes. Remove the insert and stir the remaining chopped chocolate into the melted chocolate until smooth and cooled to 90 degrees.
Working with one at a time, place the coconut bars on a fork, dip into the chocolate and dunk to coat. Transfer to a rack set over wax paper. Let sit until the chocolate is firm, about 30 minutes.
Originally Submitted
10/3/2010
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