For the recipe White Chocolate Coconut 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 |
50 g | Dr. Oetker 26% White Chocolate |
50 g | Desiccated Coconut |
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.
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 |
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