Ruby Chocolate Coconut Bars

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18x28cm baking dish with parchment paper.

2. 2

   Melt the coconut oil and unsalted butter in a saucepan over low heat.

   Tip: Stir occasionally to prevent burning.

3. 3

   Remove the saucepan from the heat and stir in the granulated sugar until dissolved.

   Tip: Be careful not to burn the sugar.

4. 4

   Add the ruby chocolate chips and stir until melted and smooth.

   Tip: Use a spatula to scrape the sides of the saucepan.

5. 5

   Stir in the toasted coconut flakes, salt, and vanilla extract until well combined.

   Tip: Make sure the mixture is smooth and even.

6. 6

   In a separate bowl, whisk together the flour, baking powder, and eggs until smooth.

   Tip: Use a whisk or fork to beat the eggs until they're well combined.

7. 7

   Pour the wet ingredients into the dry ingredients and stir until just combined.

   Tip: Be careful not to overmix the batter.

8. 8

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Use a spatula to spread the batter evenly.

9. 9

   Bake for 25-30 minutes or until a toothpick inserted 5cm from the edge comes out with a few moist crumbs.

   Tip: Keep an eye on the bars after 20 minutes to prevent overcooking.

10. 10

    Remove from the oven and let cool completely in the baking dish.

    Tip: Let the bars cool completely before cutting into them.

11. 11

    Cut into bars and serve.

    Tip: You can store the bars in an airtight container at room temperature for up to 3 days.