Easy to make Coconut Chocolate Squares with a soft base of Desiccated Coconut and Porridge Oats. The firm chocolate topping is easy to slice when set.
These Chocolate Coconut Bars are very similar in texture to my Easy Flapjack recipe, soft and chewy. They come with a moreish warning. I've adapted the recipe from a cook book called 'Bake A Difference'.
They are an ideal midmorning snack and great for packed lunches. They are firm enough for whenever you need to post a batch to family or friends.
The chocolate topping is adapted from my recipe for an Easy Chocolate Glaze that you can use to decorate all kinds of cakes and bakes. It sets firmly, yet doesn't crack when sliced.
Notes about the List of Ingredients
A full list of ingredients and quantities can be found on the printable recipe card at the bottom of this post.
For the base
Margarine - Butter is fine, make sure it is at room temperature.
Sugar - I used soft brown sugar for this recipe as it gives a slight nutty flavour, but you can use white caster sugar if you wish.
Vanilla Extract - Here's How to make Vanilla Extract.
Flour - I used plain flour for this recipe, but you can use self raising flour instead. Remember to omit the baking powder as self raising flour already contains a raising agent.
Baking powder - Only use this if you are using Plain Flour
Cocoa Powder - Avoid using drinking chocolate as this contains added sugar
Porridge Oats - Not rolled oats
Coconut - I used fine desiccated coconut for this recipe
For the Topping
Butter - Using butter with the chocolate gives a much better flavour
Chocolate - Dark or Milk chocolate is fine.
How to Make Chocolate Squares
Preheat your oven to 180 deg (fan assisted). Grease and line a 20cm (8 inch) loose bottomed square cake tin with baking parchment.
Using an electric mixer, beat together the butter, sugar and Vanilla Extract until soft and fluffy. Add the flour, baking powder, cocoa powder, porridge oats and coconut. Mix until well combined.
This is a very thick almost dry mix, so make sure everything is well combined with no dry pockets of flour.
Press the mixture into the prepared tin and bake in the centre of the oven for 15 - 20 mins or until baked with a nice golden colour.
Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
While the base is cooling, make the chocolate glaze topping.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water until all the butter and chocolate have melted. Stir until smooth and well combined.
Take the bowl off the heat. While still soft, spread the chocolate evenly over the top of the coconut and oat base.
Leave to set completely before cutting the chocolate squares into slices. Although firm when set, the chocolate Topping will not crack when you slice it. But the base may crumble if you try to slice it while still warm. Resist temptation and let everything set.
Other Chocolate & Cookie Bar Recipes
Chocolate Tiffin - A no bake recipe
Cherry, Oat and White Chocolate Cookie Bars - A great alternative way of making cookies, especially if your cookie dough spreads during baking.
Tips and FAQ's for Chocolate Coconut Squares
You can use Self Raising Flour for this recipe, but omit the Baking Powder as Self Raising Flour already contains a raising agent.
They will keep for up to 4 days if stored in an airtight container. There's no need to keep them in the fridge.
Fat Bloom ( wiki links) or white spots can often be caused when keeping chocolate in the fridge or trying to freeze chocolate bars.
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Coconut Chocolate Squares
- 8inch square cake tin
- Baking Parchment
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 150 g softened butter or margarine
- 100 g soft brown sugar
- 1 teaspoon Vanilla Extract
- 100 g plain flour
- ½ teaspoon baking powder
- 2 teaspoons cocoa powder
- 100 g porridge oats
- 75 g desiccated coconut
- 150 g Dark Chocolate broken into chunks
- 60 g unsalted butter
- Preheat oven to 180 deg fan assisted
- Grease and line a 20cm 8” square cake tin with baking parchment
- Using an electric mixer, beat together the butter, sugar and Vanilla Extract until soft and fluffy.
- Add the flour, baking powder, cocoa powder, porridge oats and coconut. Mix until well combined.
- This is a very thick almost dry mix, so make sure everything is well combined with no dry pockets of flour.
- Press the mixture into the prepared tin and bake in the oven for 15 - 20 mins or until baked with a light golden colour.
- Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
Make the Chocolate Topping.
- Melt the chocolate and butter in a heatproof bowl over a pan of simmering water until all the butter and chocolate has melted. Stir until smooth and well combined.
- Take the bowl off the heat while still soft, spread the chocolate over the top of the cake. Leave to set completely before cutting the chocolate squares into slices.