Treacle Coconut Bars
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
A sweet and creamy dessert bar filled with the warmth of treacle and the richness of coconut.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 120 mlgolden syrup
- 80 gcoconut oil
- 200 gcoconut flakes
- 20 gtartaric acid
- 10 gsalt
- 120 mlcoconut cream
- 2 mlvanilla extract
- 2eggs
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.
Tip: Optional: Use a silicone mat for easier removal.
- 2
In a medium saucepan, combine the golden syrup, coconut oil, and coconut flakes. Heat over low heat, stirring occasionally, until the mixture is smooth and well combined.
Tip: Be careful not to burn the syrup.
- 3
In a separate bowl, whisk together the flour, tartaric acid, and salt. Add the eggs one at a time, whisking well after each addition.
Tip: Use room temperature eggs for a fluffier texture.
- 4
Add the dry ingredients to the saucepan with the golden syrup mixture. Stir until well combined.
Tip: Use a spatula to scrape the sides of the bowl.
- 5
Pour the mixture into the prepared baking tray.
Tip: Smooth the top with a spatula.
- 6
Bake for 20-25 minutes or until the edges are lightly golden.
Tip: A skewer inserted into the center should come out clean.
- 7
Remove from the oven and let cool completely in the tray.
Tip: Allow the bars to set before cutting.
- 8
Once set, melt the coconut cream in a saucepan over low heat.
Tip: Stir until smooth and well combined.
- 9
Pour the melted coconut cream over the cooled bars.
Tip: Use a spatula to spread evenly.
- 10
Refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Cut into bars and serve chilled.
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