Taking me back to my childhood - this Chocolate Coconut Crunch is so addictive!
Did I ever tell you I'm a bit of a daydreamer? Well I am.
It's probably one of the reasons I love immersing myself in sci-fi fantasy books (yes I'm a science fantasy nerd) or imagining the exact specifications of the house I'd build if I won the lottery (my favourite being the one where I have a long corridor leading to a room that has a doorway at the top of the wall - so you have to jump into the room. I haven't decided whether to fill it with cushions or water yet.).
I was daydreaming back to my school days recently, and I remembered a chocolate coconut bar that I used to absolutely love. I hadn't eaten it in 20 years, but could still remember the crunchy, chocolatey texture that was so good that I'd save my dinner money and just buy two of them instead of a proper meal.
I guess I've always had that sweet tooth!!
Anyway, I did a bit of internet research, and the only thing I could find that came close was something called an 'Aussie crunch'. Which is a well-renowned school treat for those who live in the Bolton area of the UK. I didn't live in Bolton when I grew up, but I was only about 35 miles away, so it's possible the treat I remember was a version of this.
I started off with a recipe I saw on Dolly Bakes - although I made some changes to accommodate my memories of the taste and texture.
The result was a resounding success. Almost exactly how I remembered them. I cut them into big slabs - the size we used to get at school, but they looked scarily calorific, so I ended up chopping each slab into four (and then I ate 5 of those chunks in one evening doh!!).
Anyway, I hope you like them. They're crunchy, chewy, verrry chocolatey and very bad for anyone on a diet. Definitely one to save for treat day 🙂
The Chocolate Coconut Crunch Recipe:
Chocolate Coconut Crunch
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
Topping:
- 250 g Cadbury dairy milk chocolate (or your favourite eating chocolate)
- 2 tbsp unsalted butter - melted
INSTRUCTIONS
- 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.
✎ Notes
Nutrition
renata says
what is weetabix and with what can l substituite it?
thanks a lot for the answer
renata
Audrey Whyte says
Made these coconut crunch bars twice now and they are so delicious and easy to make. Thanks so much for the recipe 👍
Mel says
This is an ultimate win recipe in my house. My 8yo needs egg free and dairy free, just do the substitution and voile! I have a slice she adores 😊
Heather says
Is there anything you could substitute the golden syrup with ?? (Agave?)
We are a choclatey family but golden syrup is just a bit too sweet
I remember this treat at school too xxx
Nicky Corbishley says
I think it would be fine to replace the syrup with honey or rice malt syrup since it's only a couple of tbsp. Hope you enjoy the recipe Heather 🙂
Vanessa says
Thanks for sharing! Do they keep long?
Suzanne says
This looks so good! What else can weetabix be used for?
Mika says
My kids don’t like coconut. Can I leave it out
Chris Corbishley says
Hi Mika,
Unfortunately the coconut is integral to the structure and flavour of the recipe for this one. Nicky and i have discussed this and you could try replacing the coconut with an equal amount of finely chopped nuts (such as hazelnuts or almonds) but we have not tried it ourselves do cant vouch for the outcome.
Thanks
Chris & Nicky
Jennifer says
Hello can I ask is the weetabix a substitute for cornflakes as I remember the cornflake version being from Bolton myself . I’m just a little apprehensive about trying the weetabix and is 2 enough my tray is quite big lol
Chris Corbishley says
Hi Jennifer,
I have not tried the cornflake version. The mixture was fine for my 20cmx20cm (7.8"x7.8") baking tin.
Thanks
Chris & Nicky
Jessie says
These turned out sooo good. Very tasty. I didn’t have any plain weetbix only cranbery and coconut ones which turned out amazingly.
, says
For ca golden syrup, can I substitute it with any of these: molasses, honey?
Chris Corbishley says
Hi There,
Yes you could replace the golden syrup with Honey.
Thanks
Chris & Nicky
Kath says
Printing this out for the grandchildren to make on our next baking day. I'm sure they will love them.
kerrycooks says
Amazing! These look SO delicious Nicky!! My friend had these in her school in Somerset, but we sadly never did in Staffordshire, we really missed out!
Nicky Corbishley says
Oh wow, so they are know a little further afield. You definitely missed out Kerry 😉
Becca @ Amuse Your Bouche says
Oh wow this looks AMAZING! Love that super thick chocolatey topping. Must try this!!
Nicky Corbishley says
Thanks Becca. I really want to make them again, but I know I'll just eat the lot. Might have to save them for a weekend, then go for a really long run afterwards!!
recipesfromapantry says
I get daydreaming - as I spend quite a lot of time in my head with vampires ....
Nicky Corbishley says
ha ha - nothing wrong with a few vampire daydreams 🙂