Chocolate Coconut Crunch
Chocolate Coconut Crunch - my take on the Aussie Crunch we used to get at school. They're crunchy, chewy, very chocolatey and so addictive!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 -36 Pieces
- 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
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.
These treat should keep for up to a week in a sealed container at room temperature or in the refrigerator.
Nutritional Information is per serving, cutting the cake into 9 portions. Divide by 4 if cutting into 36 bitesize pieces.
Calories: 519kcal | Carbohydrates: 50g | Protein: 4g | Fat: 36g | Saturated Fat: 24g | Cholesterol: 54mg | Sodium: 59mg | Potassium: 252mg | Fiber: 4g | Sugar: 30g | Vitamin A: 680IU | Vitamin C: 0.7mg | Calcium: 53mg | Iron: 3.4mg