A delicious and pretty holiday treat, with a shortbread base and a delicious coconut top, these will be the highlight of your sweets tray. Freeze beautifully, too!
6Tablespoonscorn syrup, or see Note 2 for alternatives
1/4cuplight brown sugar
2Tablespoonswhite granulated sugar
1Tablespoonbutter, melted
1/2teaspoonvanilla
Pinchsalt
1cupsweetened coconut, shredded or flaked
Garnish:
1/4cupsemi sweet or milk chocolate chips, melted
1/4cupwhite chocolate chips
1-2teaspoonsheavy cream
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Instructions
Preheat oven to 350F (regular bake/not fan assisted). *Reduce to 325F if using a glass pan. Line an 8x8-inch baking pan with parchment paper.
Make the crust by mixing together the butter, powdered sugar and flour until you have a crumbly mixture with pea-sized butter pieces. Pour the mixture into the prepared baking pan and press into the bottom of the pan evenly.
Bake the crust in preheated oven for 8 minutes.
While crust is baking, make the filling by mixing together all the filling ingredients.
When crust has par-baked, removed from oven. Pour filling over-top of the crust, then return to the oven for about 20-25 minutes, or until the topping is starting to colour a bit and the filling looks set. The filling should not be jiggly.
Allow to cool in the pan, then cover pan with aluminum foil and pop into the fridge for at least a couple of hours (or more) to set before adding chocolate and slicing.
Melt dark chocolate chips by microwaving in 20-second intervals, stirring well between and until melted and smooth. Use a fork to drizzle a bit over-top of the cooled bars in the pan. *You don't need to add a lot of chocolate and you may not use it all. Less is more, as too much chocolate can over-power the filling. Return to the fridge to set the chocolate, the melt the white chocolate chips with the heavy cream. Remove the bars from the fridge and drizzle a bit of white chocolate over-top. Return to the fridge to set the chocolate.
Cut the bars: Lift the bars out of the pan by the parchment paper. For large triangle bars (as shown), first cut the bars into 4 squares, then cut each squares on the diagonal. (Make an + cut, then a X cut). This will make 8 large bars. Otherwise, cut into 16 smaller 2-inch squares, cutting 4 rows by 4 rows in the 8x8 pan.
Store cut pieces in an airtight container in the refrigerator. You can enjoy cold or let them come to room temperature for serving. The squares also freeze well for up to 2 months.
Notes
Note 1: To get 1/2 an egg, break an egg into a small bowl. Mix with a fork and use half of it. Note 2: You can substitute agave syrup, golden syrup or maple syrup, though the flavour profile of the filling may be changed.You can reduce the coconut slightly if you prefer a gooey-er bar.You can double the recipe and make it in a 9x13-inch pan.