March 3, 2015

Three weeks back into regular work I’m finally getting around to writing about this years ski/snowboard trip. It was a great week – as always. Freezing cold but great snow, awesome food and the best people. My sister keeps on bringing more Dutch people to the party :D So this year two new friends joined with their little son. They introduced a new – and finger licking good dessert / sweet / candy bar. It’s a delicious combination of coconut, caramel and chocolate – what more could you ask for.
Even though each small bite equals a whole meal :D – all slices were gone within minutes! Thanks Alina for teaching me this devilish treat.
With this recipe it will be handy to either have a silicon baking tray or a spring form. The candy bars will be quite compact and hard to get out of the tray otherwise. Another option would be to line a rectangular baking tray with baking paper.



  • 200g dark chocolate [>55% cocoa content]
  • 125g butter
  • 1 cup brown sugar [bastard sugar if you have]
  • 1 cups flour
  • ½ teaspoon baking powder
  • ¾ cup shredded coconut
  • 1 can (about 400g) sweetened condensed milk
  • 2 tablespoons stroop syrup [or golden syrup]
  • 1 tablespoon butter


_ melt chocolate in a water bath

_ set aside to cool down


_ preheat oven to 180°C

_ melt butter

_ combine brown sugar, flour, baking powder and coconut flakes in a large bowl

_ pour butter over the mixture

_ mix until well combined [will be rather dry]


_ spoon the mixture into a baking tray [press mixture down with a spoon and try to create a level surface]

_ bake for 10 minutes [and let it cool down for at least 10 minutes]

_ heat the condensed milk in a large sauce pan

_ add syrup and butter


_ boil mixture for about 5 minutes under constant stirring!! [the condensed milk will try to caramelize in parts – on the bottom and the sides – try to mix those crystals in again]

_ the condensed milk will be thick first – get thinner in the caramelization process – and once it gets thicker (even thicker than in the beginning) again you are done

_ spread over the baked coconut base


_ bake for approximately 10 minutes [condensed milk will start to bubble – once the bubble tops are a beautiful dark caramel color remove it from the oven]

_ set aside to cool down a little

_ use the curve of a spoon to flatten the bubbles

_ spread liquid chocolate on top

_ leave to cool down completely [this might take over night – don’t put it in the fridge – or the chocolate won’t be shiny]

_ remove from the baking pan and cut into slices [I would go for rather small ones – you can always go for another one :)] 



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