These no bake coconut bars are the perfect easy and quick dessert for any occasion. Cut them into circles, using dessert rings or a cookie cutter for a fancier look. Otherwise, cut into squares would be perfect for a casual family gathering.
Ingredients (20/12 cm tin):
60 grams (2 oz) butter
170 grams (6 oz) dulce de leche
70 grams (2,5 oz) finely crushed biscuits
30 grams (1 oz) hazelnut meal
40 grams (1,4 oz) coconut flakes
30 grams (1 oz) dried cranberries
140 grams (5 oz) dark chocolate
2 tea spoons butter
40 grams (1,4 oz) white chocolate
In a small saucepan combine butter and dulce de leche. Let butter melts and stir to combine. Set aside for 5 minutes to cool off a bit.
In a large bowl combine biscuits, hazelnut meal, coconut and dried cranberries. Stir. Pour dulce de leche mixture over the biscuits and stir with a rubber spatula until all is well combined.
Transfer the mixture in a small baking tin, lined with parchment paper. Even the surface with a spatula and put in the fridge for about 15 minutes.
In the meantime, melt chocolate and butter in a heatproof bowl over simmering water. Set aside to cool off a bit then pour over the chilled biscuit base. Return to the fridge to harden completely.
Melt white chocolate over simmering water, as well, let it cool to room temperature, then transfer to a piping bag fitted with a very small round tip or just cut of the tip of the piping bag with scissors. Drizzle the white chocolate over the dark chocolate and leave to set at room temperature.
Remove dessert from the tin together with the baking paper and cut into rectangle or square bars.