Yesterday I had a training session at work, and usually I prepare some desserts to take with me to the sessions and share them with my colleagues. But yesterday I had a very short time, so I thought of preparing something quick and easy. I prepared these chocolate coconut bars. They were delicious and everybody loved them. They are really easy to make and they are crowd pleasers for sure. You can prepare them for your kids’ birthday parties or for a special tea party with your friends at home.

Ingredients

Preparation time: 15 minutes/Baking time: 30 minutes total

Servings: 24 bars (squares)

Short crust Pastry: (You can keep this short crust pastry in your freezer and use it whenever needed for so many recipes)
- 150 grams cold butter cut into cubes
- 2 cups or 300 grams all-purpose gluten-free flour
- 1 tsp vanilla
- ½ tsp baking powder
- 1 egg yolk
- 2 tbsp. golden or regular sugar
- 4-5 tbsp. cold water

Filling:
- 1 ½ cups semi-sweet chocolate chips (I use Hershey’s because they are gluten-free)
- 1 cup coconut flakes (desiccated coconut)
- 1 can condensed milk (I used Nestle)


Method

  1. Put the butter, sugar, egg yolk, vanilla, baking powder, and flour in the food processor or the mixer. 
  2. Start the machine, and start adding the cold water one spoon at a time.
  3. Once you feel that the pastry is forming, put off the machine and turn the pastry to a plastic wrap.
  4. Cover the pastry well and put in the fridge for 30 minutes.
  5. Take the pastry out from the fridge and roll out between two sheets of nylon wrap. 
  6. Carry the pastry gently and lay it on a baking sheet (40cm x 23cm).
  7. Press the pastry with your fingers and make sure it fills all the corners of the sheet.
  8. Use a fork to make holes in the pastry.
  9. Bake in a pre-heated oven on 200°C for 15 minutes.
  10. Take the pastry out from the oven, and sprinkle the chocolate chips all over it.
  11. Drizzle the condensed milk all over the chocolate chips then add the coconut flakes all over.
  12. Make sure you cover the corners as well.
  13. Put back in the oven and bake for 15-20 minutes until bubbling and golden.
  14. Put the baking sheet aside until it’s cool.
  15. Cut the pastry into square bars.
  16. For best taste, put in the fridge for 2 hours before serving.