Description
Delightful chocolate and coconut bars with a fruity raspberry jelly twist, perfect for gatherings or a personal snack.
Ingredients
Scale
- 280 g desiccated coconut
- 23 g raspberry jelly powder
- 250 ml condensed milk
- 250 g semi-sweet chocolate (e.g., Bournville)
- 1–2 tablespoons freeze-dried raspberry pieces (optional)
Instructions
- Line an 8×8-inch tin with baking paper, leaving excess for easy removal.
- In a bowl, combine desiccated coconut and raspberry jelly powder. Stir in condensed milk until thick and sticky.
- Press the mixture evenly into the lined tin to create a compact layer.
- Melt the chocolate and spread it over the raspberry coconut layer. Sprinkle freeze-dried raspberry pieces on top if desired.
- Refrigerate for about 60 minutes until the chocolate hardens. Cut into 12 slices with a warm knife before serving.
Notes
Best served chilled and can be stored in an airtight container for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Keywords: raspberry, coconut, chocolate, dessert, traybake