Two-Tone Coconut Crunch Squares
Tips: Easy confections, with a pretty color
contrast from two types of chocolate and a good crunch from coconut.
Do not omit processing or toasting the coconut here; while both
are added steps, the toasted coconut takes on a whole new texture,
and the processed flakes mean easier cutting and eating. Youll
need a food processor to make these.
I store these in the fridge (airtight); I imagine
you could also keep them at cool room temperature. They will freeze,
but there seems little need to freeze them as theyll last
for at least several weeks in the fridge (if you can keep them well-hidden,
of course). Be sure to bring the squares to room temperature before
serving, as the flavor will be much fuller. Kids and kitchen novices
can both help you make these, too.
- 2 cups sweetened, shredded coconut
- 18 ounces (about 3 cups) milk chocolate chips
- 1 Tbsp. plus 1 tsp. solid vegetable shortening (such as Crisco),
- 6 ounces (1 cup) white chocolate chips
- 1/2 to 2/3 cup chocolate sprinkles
Look at your coconut shreds. If they tend to be long,
the finished candy will be more difficult to cut neatly and eat.
If this is the case, place the coconut into the workbowl of a food
processor fitted with a steel blade. Process in three bursts of
about 10 seconds each, just until coconut shreds are chopped up
Adjust rack to center of oven; preheat oven to 350
degrees F. With foil, line a shallow pan large enough to hold the
coconut in a single layer. Place the coconut into the foil-lined
pan; place pan into preheated oven. Toast for 10 to 14 minutes,
stirring often. Watch carefully!!! Coconut can burn quickly. You
want a light golden brown color. When done, remove pan to cooling
rack. Stir coconut, then allow to cool completely before using.
While coconut cools, line an 8 inch square pan, at least 1-1/2 inches
deep, with a doubled length of aluminum foil, shiny side up. Press
out as many creases as possible on the inside of the pan; fold excess
foil back over the outside of the pan.
Into a medium heatproof bowl, place milk chocolate
chips and 1 Tbsp. shortening (reserve remainder). Place over hot
water on low heat (water should not touch bottom of bowl); stir
often until melted and smooth. Remove from heat and hot water; dry
bottom and sides of bowl. (Alternatively, chips and shortening may
be placed into medium microwaveable bowl. Microwave at 50% (medium)
power for 1 minute; stir thoroughly for about 1 minute. Continue
to microwave for short intervals at 50% (medium) power, stirring
well between each, just until mixture is melted and smooth.) Add
cooled coconut and stir until well-blended. Turn into prepared pan
and spread level. Chill for about 20 minutes, until partially set
(if you forget and chill the panful for longer, its OK, but
youll need to bring it back to cool room temperature before
adding the white chocolate topping. If you try to put the topping
on when this is cold, it might set before you can spread it evenly).
For topping, place white chocolate chips and
reserved 1 tsp. shortening into a small heatproof bowl. Set over
warm water on low heat (water should not touch bottom of bowl);
stir often until melted and smooth. Remove from heat and hot water;
dry bottom and sides of bowl. (Alternatively, white chocolate chips
and shortening may be melted in the microwave, following the directions
for the milk chocolate chips.) By spoonfuls, place the melted white
chocolate mixture all over the top of the milk chocolate-coconut
mixture; quickly spread topping into an even layer (you may find
that a little of the milk chocolate mixture gets swirled into the
topping as youre spreading itOK). Sprinkle the chocolate
sprinkles over the white chocolate topping as evenly as possible.
With back of a large, clean spoon, press the sprinkles very lightly
into the white chocolate mixture. Chill for at least one hour, covering
tightly when very cold and set.
To cut, remove the pan from the refrigerator
at least an hour before you want to cut these into squares. If you
try to cut these when they are cold, theyll crack! Remove
the uncut block, still in foil, from the pan. Place on a cutting
board; peel back foil from sides. Use a large, heavy, very sharp
straight-edged knife for cutting. Score the top heavily with the
full length of the blade before cutting all the way through. Some
of the chocolate sprinkles will probably be loose and will fall
off as you cut. I make 36 squares out of a panful, but you can cut
them smaller if you wishthey are quite rich.
I like to store these airtight in the fridge, but
it is important to bring them to room temperature before they are
Yields: 36 or more squares.
© Stephanie Zonis provides the
above information to anyone, but retains copyright on all text.
This means that you may not: distribute the text to others without
the express written permission of Stephanie Zonis; mirror
or include this information on your own server or documents without
my permission; modify or re-use the text on this system. You MAY:
print copies of the information for your own personal use; store
the files on your own computer for your personal use only; reference
hypertext documents on this server from your own documents.