No Bake Chocolate Drenched Oatmeal Coconut Squares

I love coconut though I do not bake with it nearly often enough. When this recipe popped up in my GoogleReader, I starred it immediately. I love no-bake treats, especially during the warm summer months. I whipped these up over the weekend in no time.

The original recipe calls for a 9×9 pan but I opted to use an 8×8 as I wanted my bars a little more substantial and not so thin. I also found that the amount of butter/coconut oil was more than what I needed to completely wet my dry ingredients. I did melt the original amount but only used about 3/4 of it. I would recommend pouring it in and stirring slowly as you may find you don’t need to use it all either. Next time I make these I will cut the amount and see if I can find out the amount that works for me. I also cut the honey down to only 3 TBS as I did not want the flavor to overpower the coconut. I am glad I did this as I did taste the honey but it was not overpowering.

After pouring the chocolate over the bars I topped mine with toffee bits. I must say these bars were really satisfying. I liked my modifications so feel free to make these bars you own. I think some toasted coconut on top may be good as well as some chopped almonds. I will be making these again this summer I am sure.  My only complaint is these are tough to cut and transport or serve as they do tend to be a bit crumbly unless right from the fridge.

I rate this recipe an 8.5

Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares
recipe found here 

1 1/2 cups old fashioned oats
1 1/2 cups shredded, sweetened coconut
1/4 cup brown sugar, loosely packed
pinch of salt
1/4 cup unsalted butter
1/4 cup coconut oil (measured solid)
1/4 cup honey

Spray a 9×9 pan with nonstick spray.

In a large bowl, combine oats, coconut, brown sugar and salt. Heat a small saucepan over low heat and add butter and coconut oil, stirring until melted. Add the butter and oil to the oat mixture, then add the honey and stir very thoroughly until the entire mix is moistened. Press it into the pan and stick in the fridge for 15 minutes.

Chocolate layer

8 ounces good-quality chocolate, chocolate
2 tablespoons coconut oil (measured solid)

Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out and place on a cutting board to cut. It helps if the bars somewhat come to room temp before cutting, as they will slightly crumble a bit if super cold!

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