This recipe was inspired by my sister who used to love the candy bars made with coconut and dark chocolate. As kids, we were able to all walk to the store from our Grandma’s house and buy a whole candy bar for .25 cents. Now a days, we don’t have the luxury of time, and sadly my Grandma’s house is no longer standing. With this recipe we can still enjoy all those great flavors in this super simple cookie bar!
You start with a basic shortbread recipe, however I’ve incorporated several layers of additional coconut flavor. First I’ve used coconut flour to replace 1 cup of the dry ingredients, then instead of butter I’ve used coconut oil. To top off this simple bar I discovered a great ingredient Maui And Sons Dark Chocolate Covered Coconut Chips: http://www.mauiandsons.com/products/cocochips/. If you are unable to find this ingredient, shaved dark chocolate would work just as well. This recipe is simple enough that you could also make it for your Vegan friends as well! Just view the ingredient list for the chips on the website.
I hope you enjoy this quick treat this weekend!
Preheat Oven to 350 degrees.
2 1/2 cups flour
1 cup coconut flour
1 cup sugar
1 3/4 cup coconut oil
1/4 tsp. Salt
1 tsp. Vanilla
3 pkgs. (1.2 oz. each) Maui and Sons Dark Chocolate Covered Coconut Chips (optional)
Begin by lining an 11 x 13 sized pan with parchment paper, leaving “handles” on each end of the pan. You will not need to spray the pan as long as you remember to line it with the paper.
🎂 This paper will act as a sling to easily remove the bars once they’ve completely cooled and ready to slice.
In a medium bowl, combine the dry ingredients including the flour, coconut flour, sugar and salt. Whisk together until thoroughly combined. With a rubber spatula, gently mix in the vanilla and coconut oil until all the dry and wet ingredients are thoroughly mixed.
🎂 Keeping your coconut oil at room temperature helps speed this recipe along and you’re done before the oven has preheated!
Slide the mixture into the parchment lined pan and gently press into place with your finger tips. Using the back of a measuring cup, smooth the mixture leaving an edge as you would on tart crust (about 1/2 inch wide). Pat the top of the dough edges to compress and help ensure the corners do not crumble. Place in the freezer for 15 minutes before placing in your preheated oven. Bake for approximately 15 – 20 minutes or until the shortbread turns a pale golden brown. Remove from the oven and immediately pour on the coconut chips to let them melt on the hot bar. Let cool completely before removing the whole bar, using the sling. Using a sharp knife cut into squares and place on a serving dish.
Makes about 12 servings.