This coconut pecan chocolate bars recipe is very easy to make. This is one of those keeper candy bar recipes that is delicious you will find yourself making them again and again. I have used mostly organic ingredients, but that is personal choice. These little candy bars are sweet enough using non-sweetened coconut flakes. I have adapted the shape from a recipe that had shaped them more into a flattened bar. These rounds are a good size for serving and easy to dip and work with.
- 24 ounces dark chocolate chopped into small pieces (at least 75% cacao)
- 4 Tablespoons organic coconut oil
- 3 ounces natural pecans, chopped into small pieces
- 1 pound organic non-sweetened medium coconut flakes
- 1 pound organic confectioners’ sugar
- 1 can (14 ounce) sweetened condensed milk
- natural pecan halves (about 6 ounces)
- Start with the chocolate block. Chop it into very small pieces then place into your melting pot(s). Put 2 Tablespoons of coconut oil into each melting pot. I used two melting pots for this amount but you can do in the top of a double boiler which is larger in which case you would put all the chopped chocolate plus the 4 tablespoons coconut oil together and melt over very low heat. Stir the chocolate with a silicone spatula as it is melting and shut off the heat when melted and set aside. It will stay hot long enough and cool down to a nice dipping temperature while you make the filling. If it does harden too much, just reheat to soften and shut off again when it is ready. You don’t want the chocolate to be too hot when you are dipping the bars.
- Stir the coconut and confectioners’ sugar together in a large bowl. Chop the pecans into very small pieces and stir into the mixture.
Add the can of condensed milk and use a wooden spoon to stir to combine. It will be very thick and you will need to use your hands to combine and incorporate all the ingredients together when you can no longer stir with the wooden spoon.
Divide the filling in half and roll each one into long tube shapes. Roll each piece into parchment paper and freeze for about 40 minutes.
- Work with one piece of frozen dough at a time, unroll it and use a sharp knife to cut into even rounds.
Line a cookie sheet with parchment paper and using a toothpick or skewer, spear a round and dip it into the slightly cooled melted chocolate. Hold the dipped bar round above the melting pot and let most of the excess chocolate drip off. Place it onto the parchment paper and put one pecan half on top while the chocolate is still soft.
- Repeat until you are done. Place the tray into the refrigerator and let set for an hour.
Transfer the candy bar rounds into an airtight container, using parchment paper to place between the layers.
Store the candy bars refrigerated in the airtight container. You can eat cool from the refrigerator or bring them to room temperature before serving. Note: I chopped the pecans for some of these as I ran out of nice pecan halves so used small pieces on top instead.