White Chocolate Coconut Cookie Bars
Ingredients
Ingredients
For the recipe White Chocolate Coconut Cookie Bars
For the Cookie Bars:
| 225 g | Unsalted butter (Melted) |
| 180 g | Light Brown Sugar |
| 75 g | Caster Sugar |
| 2 | Large Eggs |
| 1 tsp | Taylor & Colledge Vanilla Bean Paste |
| 350 g | Plain Flour |
| 0.5 tsp | Dr. Oetker Bicarbonate of Soda (1/2 tsp) |
| Salt (1/2 tsp) | |
| 100 g | Dr. Oetker White Chocolate Chunks (or 100g White Chocolate Chips) |
| 50 g | Desiccated Coconut |
To Decorate:
| 50 g | Dr. Oetker 26% White Chocolate |
| 50 g | Desiccated Coconut |
preparation
Preparation
Preheat the oven to 180C / 160C / Gas Mark 4. Line a 20 x 24cm tin with non-stick parchment paper.
In a large bowl whisk together the melted butter, brown sugar and caster sugar until smooth. Add in the eggs and the Taylor & Colledge Vanilla Bean Extract, whisk until combined.
Add in the plain flour, bicarbonate of soda, salt, white chocolate chips/chunks and desiccated coconut. Stir until well combined.
Pour the mix into the prepared tin and press to an even layer.
Bake for 30-35 minutes or until lightly golden on the sides.
Allow the bars to cool fully in the tin.
Melt the Dr. Oetker 26% White Chocolate according to packet instructions.
Drizzle the top of the bars with melted white chocolate and sprinkle on some desiccated coconut. Place the tin in the fridge for about 5 minutes to allow the chocolate to set.
Remove from the fridge and using a sharp knife, cut the bake into 16 squares. Store in an airtight container and the bars can keep for up to one week.
Nutritional Information for the recipe White Chocolate Coconut Cookie Bars
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1449
kJ
346 kcal |
1909
kJ
456 kcal |
| Fat | 19.44 g | 25.58 g |
| Carbohydrate | 37.68 g | 49.58 g |
| Protein | 4.36 g | 5.74 g |