Chocolate Coconut Crunch Recipes

COCONUT CRUNCH CHOCOLATE CUPS RECIPE

Coconut Crunch Chocolate Cups Recipe image

Coconut Crunch Chocolate Cups Recipe - a super easy homemade candy recipe for white chocolate and coconut lovers! You will love these crunchy cups!

Provided by Anna

Categories Dessert

Time 18m

Number Of Ingredients 4

Ingredients

1 and 1/4 cup white chocolate chips
1 teaspoon coconut or vegetable oil
1/2 cup crispy rice
1/2 cup unsweetened shredded coconut

Steps:

Line a mini muffin pan with paper liners.
Place white chocolate and oil in a large microwave safe bowl and melt in 20 second increments. Stir in between increments. Stir until smooth.
Add coconut and crispy rice.
Drop tablespoons of mixture onto paper lined muffin pan. Add sprinkles, if desired. Let sit in room temperature until set, about 1 hour.

Nutrition Facts : Calories 21 kcal, Carbohydrate 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, ServingSize 1 serving

CHOCOLATE COCONUT CRUNCH

Chocolate Coconut Crunch image

Chocolate Coconut Crunch - my take on the Aussie Crunch we used to get at school. They're crunchy, chewy, very chocolatey and so addictive!

Provided by Nicky Corbishley

Categories Snacks

Time 40m

Number Of Ingredients 11

Ingredients

200 g unsalted butter, melted
100 g golden caster or superfine sugar
2 tbsp golden syrup
85 g unsweetened desiccated coconut
2 crushed weetabix
3 tbsp cocoa powder
135 g plain flour
1 tsp baking powder
1 tsp vanilla extract
250 g Cadbury dairy milk chocolate (or your favourite eating chocolate)
2 tbsp unsalted butter (melted)

Steps:

Line a 20cmx20cm (7.8"x7.8") baking tin with baking parchment. Preheat the oven to 180c/350f.
Mix together all of the ingredients except the topping ingredients in a large bowl.
Spoon into the prepared tin and level it out - make sure it goes right to the edges.
Place in the oven to cook for 30 minutes.
Take out of the oven and leave to cool completely in the tray.
Melt the chocolate over a bain marie or in the microwave in 30 seconds bursts (stir in between each burst). Stir in the melted butter and pour/spoon over the top of the cooked coconut mixture (still in the tray).
Place in the refrigerator to set for at least 45 minutes, then take out of the refrigerator. Remove from the tray and place on a chopping board. Slice into 9 large squares, or 36 bite-size cubes.

Nutrition Facts : Calories 519 kcal, Carbohydrate 50 g, Protein 4 g, Fat 36 g, SaturatedFat 24 g, Cholesterol 54 mg, Sodium 59 mg, Fiber 4 g, Sugar 30 g, ServingSize 1 serving

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