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Chocolate Coconut Crunch

Course Dessert
Cuisine British
Keyword Biscuit, Chocolate, Coconut
Servings 24 pieces

Ingredients

  • 200 g unsalted butter melted
  • 100 g golden caster sugar
  • 2 tbsp golden syrup
  • 75 g cornflakes crushed
  • 85 g desicated coconut
  • 3 tbsp cocoa powder
  • 135 g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Topping

  • 250 g dark chocolate
  • 10 g unsalted butter melted

Instructions

  • Line a 20cmx20cm (7.8"x7.8") baking tin with baking parchment. Preheat the oven to 180c/350f.
  • Mix together all of the ingredients except the topping ingredients in a large bowl.
  • Spoon into the prepared tin and level it out - make sure it goes right to the edges.
  • Place in the oven to cook for 30 minutes.
  • Take out of the oven and leave to cool completely in the tray.
  • Melt the chocolate in a glass bowl over a pan of boiling water. Stir in the melted butter and pour/spoon over the top of the cooked coconut mixture (still in the tray).
  • Place in the refrigerator to set for at least 45 minutes, then take out of the refrigerator. Remove from the tray and place on a chopping board. Slice into 9 large squares, or 36 bite-size cubes.