I always do this. I always post recipes just a little bit after they are most relevant. I posted cookie recipes immediately after the holidays last year, I wrote about a great football-watching snack exactly one week after the Superbowl, and now, here I am, posting a candy recipe just days after Halloween. I can’t stop.
In my defense, though, no one ever gives out homemade candy to young trick-o-treaters. In fact, if I remember correctly, kids are taught to never open those homemade treats (isn’t there some kind of rhyme for that?). And you are probably so sick of the store-bought orange and black wrapped generic candies anyway that you’re probably ready to turn to something homemade.
Well, these are homemade and delicious, I must say. This is unlike any candy I’ve ever made: nothing to boil, no candy thermometers, no risk of burning sugar…or burning yourself. This is more like an amped up blondie that tastes, well, just like candy when it’s all said and done. Spectacular, homemade candy. Actually, spectacular, homemade candy that takes less than 30 minutes to make. I would even go so far as to say that these are even time appropriate, maybe even a bit early – everyone makes candy during the holiday season! I knew I’d come through eventually.
Chocolate Coconut Candy Bars (recipe from Saveur)
If you are like me, you will take one look at these ingredients and think that these bars are going to turn out way too sweet. But then, if you think about it, candy bars usually don’t have much salt in them; they are 100% sweet and that works out just fine. So, going again my instinct of adding just a 1/2 tsp of salt, I followed this recipe exactly. And these were wonderful.
2 cups graham cracker crumbs
1⁄2 cup melted butter
1⁄2 cup sugar
2 cups sweetened shredded coconut
1 14-oz. can sweetened condensed milk
1 cup semisweet chocolate chips
1 tbsp. creamy peanut butter
1 tbsp. shortening
1. Heat oven to 350°. Stir together graham cracker crumbs, butter, and sugar in a medium bowl. Transfer crumb mixture to a 9″ × 13″ baking pan and press down with your fingers to form an even layer. Bake until just golden around the edges, 10–12 minutes. Set aside.
2. Put coconut and condensed milk into a bowl and stir well. Transfer the coconut mixture to the baking pan with the prepared crust and spread it out evenly over the hot crust. Return pan to oven and bake until golden brown around the edges, 15–17 minutes more. Set the pan aside to let cool completely.
3. Put chocolate chips, peanut butter, and shortening into a medium pot and cook over medium-low heat, stirring constantly, until completely smooth, 3–4 minutes. Pour chocolate mixture over coconut layer in the pan and use a rubber spatula to spread out to the edges to form a thin layer. Set aside in a cool spot to let cool completely.
4. After the candy has come to room temperature, stick the pan in the freezer for about 10-15 minutes. This will make cutting the bars easier. Cut the bars unto 48 squares.