Food recipes
Dark Chocolate Toasted Coconut Crispy Bark
Dark Chocolate Toasted Coconut Crispy Bark Ingredients: spartan, real semi-sweet chocolate baking chips, cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt...
Dark Chocolate Toasted Coconut Crispy Bark
Ingredients:
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Line a baking sheet with parchment paper, spray lightly with non stick dpray
Melt chocolate until smooth either over a double boiler or in the microwave
Carefully stir in 1/4 cup of toasted coconut, recipe attached below and 1/4 cup cocoa krispies.
Try not to crush them
Pour mixture out on to prepared oarchment covered pan and spread to an even 1/ 4 inch thickness with an off set spatula
Sprinkle remaining 1 cup cocoa krispies on chocolte evenly, pressing gently to stick.
Then sprinkle remaining 1 cup toasted coconut on top and press gently but firmly to stick.
Refigerate until set and hardened about 2 hours.
Break into pieces and serve.
This bark freezes really well to have on hand.
It's great for gifts and delicious crumbled in ice cream and in cookies and brownies.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Line a baking sheet with parchment paper, spray lightly with non stick dpray
Melt chocolate until smooth either over a double boiler or in the microwave
Carefully stir in 1/4 cup of toasted coconut, recipe attached below and 1/4 cup cocoa krispies.
Try not to crush them
Pour mixture out on to prepared oarchment covered pan and spread to an even 1/ 4 inch thickness with an off set spatula
Sprinkle remaining 1 cup cocoa krispies on chocolte evenly, pressing gently to stick.
Then sprinkle remaining 1 cup toasted coconut on top and press gently but firmly to stick.
Refigerate until set and hardened about 2 hours.
Break into pieces and serve.
This bark freezes really well to have on hand.
It's great for gifts and delicious crumbled in ice cream and in cookies and brownies.