Description
A make-ahead no-bake dessert featuring a dense buttery biscuit base, a thick chewy sweetened coconut center, and a sharp, glossy dark chocolate shell that cracks under the knife.
Ingredients
Scale
- 24 butter biscuits (200 g), finely crushed
- 5 oz (150 g) chocolate hazelnut spread
- 7 oz (200 g) desiccated coconut
- 7 oz (200 g) sweetened condensed milk
- 5 oz (150 g) dark chocolate, melted
Instructions
- Line an 8-inch square baking tin with plastic wrap.
- Place the butter biscuits in a shallow dish and crush them into fine crumbs using the bottom of a sturdy glass.
- Add the chocolate hazelnut spread to the crumbs and fold with a silicone spatula until it resembles damp, clumpy sand.
- Scrape the mixture into the lined tin and press it down firmly with the back of a spoon.
- Smooth the base completely flat and compact it firmly using the bottom of a glass for an even layer.
- In a separate bowl, combine the desiccated coconut with the sweetened condensed milk, stirring until it forms a thick, sticky paste.
- Drop the coconut mixture over the biscuit base and press it down evenly with a spoon.
- Spread the coconut layer smooth and compact it firmly using the bottom of a glass.
- Pour the melted dark chocolate over the coconut layer and spread it into an even, glossy glaze.
- Sprinkle a thin ring of desiccated coconut around the outer edge of the wet chocolate.
- Refrigerate for at least 2–3 hours, or until completely set.
- Lift the chilled slab out of the tin using the plastic wrap and place it on a cutting board.
- Slice off the outer coconut border, then cut the slab in half lengthwise and crosswise to create 8 neat rectangular bars.
- Arrange the bars on a serving board and serve chilled.
Notes
The secret to clean slices is pressing each layer firmly with the flat bottom of a glass. Chill for at least 2–3 hours until completely set to prevent crumbling. Store in an airtight container in the refrigerator for up to one week. Use desiccated coconut, not shredded, for the correct chewy texture. Plastic wrap is essential for easy removal of the chilled slab without damaging the glossy chocolate top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 rectangular bar
Keywords: no-bake dessert, chocolate coconut bars, bounty bars, glossy chocolate topping, make-ahead dessert, coconut dessert, chocolate hazelnut spread dessert