Coconut Bars

Now I say Coconut bars, but to be honest, they turned out more like boulders – nothing like the nice neat bars I had visioned on creating. Nevertheless, these coconut bars were creamy and delicious, best served straight from the fridge.  When it comes to covering them in chocolate, it does get a little messy, but that’s just part of the fun, right?!

INGREDIENTS
200g Desiccated Coconut
397g Condensed Milk
300g Milk Chocolate

METHOD 

1. Line a baking tray with greaseproof paper.

2. In a bowl, mix together the desiccated coconut and condensed milk.

3. Take small handfuls of the mixture and shape into bars.

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4. Place in the fridge to harden up slightly before covering with chocolate. (I left mine for an hour but 30 minutes should be fine)

5. Melt the chocolate either in the microwave or over a hob, making sure the bowl avoids touching the water. Once melted, spoon the melted chocolate over the bars and place back on the grease proofed baking tray.

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6. Place back in the fridge for half an hour or until completely set.

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Enjoy!

– Charlotte x

| Original Recipe Homemade Bounty Bars | | Previous Recipe Maltesers Cupcakes |

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Peppermint Creams

I remember first making peppermint creams way back in primary school when we made them as a Christmas present. Seeing as we’re well into the festive season, I thought it’d be fun to give these another go, turning a simple sweet into a pretty Christmas gift. They’re perfect to give if you’re on a budget this Christmas or if you simply fancy adding that personal touch to a present, I’d definitely recommend you give these a go, not only do they look cute, but they’re delicious!

PEPPERMINT CREAMS  DSCF3290

INGREDIENTS
1 Egg White
450g/ 1lb Fondant Icing Sugar, plus a little for dusting
1-2 Drops of Peppermint Oil or Essence
Green Food Colouring (optional)
150g Dark Chocolate, good quality, at least 50% cocoa

METHOD

1. In a bowl, whisk the egg white until stiff and peaks form.

2. Gradually sift in the icing sugar and mix until firm.

3. Add one to two drops of peppermint. (The trick is not to add too little, but to also not to add too much! 1-2 drops is plenty!)

4. Add the green colouring to give a food peppermint colour. If not, leave white.

5. On a clean surface, lightly dust with icing sugar and kneed the fondant. Place in a polythene bag and leave at room temperature for one hour.

6. Line two baking trays with baking parchment.

7. Roll out the fondant to 5mm thickness. Using a 4cm round cutter, cut approximately 40 circles.

8. Place the rounds on the baking trays and leave in a cool place for 12 hours, or overnight, until completely set and dry.

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9. Melt the chocolate in a heatproof bowl over a saucepan of simmering water until melted.

10. Dip each peppermint round into the chocolate, covering one half of each sweet.

11. Place the sweets back on the backing tray and leave for 1 to 2 hours to set.

12. If giving as a gift, put a handful of sweets in a clear cellophane bag and tie with ribbon.

DSCF3303

Enjoy!

– Charlotte x

| Original Recipe by Simple Pleasures |

| Previous Recipe Sausage Danish | Previous Review Chocolate Cupcakes |