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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://twitter.com/12tomatoes
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@typeRecipe
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@idhttps://12tomatoes.com/australian-chocolate-coconut-crunch/#recipe
headline
nameAustralian Chocolate Coconut Crunch
descriptionCrunchy, chewy, and chocolaty -- all in one bite.
urlhttps://12tomatoes.com/australian-chocolate-coconut-crunch
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 14 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon corn syrup
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 3 cups cornflakes, crushed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup sweetened coconut
  • 6 ounces chocolate chips
  • 1 tablespoon vegetable oil
Preparation
  1. Preheat oven to 350°F and grease a 8x8 square baking dish with baking spray, set aside.
  2. In a microwave-safe bowl, melt butter.
  3. Once melted, whisk in sugar, cocoa powder, corn syrup, espresso powder, vanilla, and salt.
  4. Using a rubber spatula to fold in the cornflakes, flour, and coconut.
  5. Transfer the mixture into a prepared pan and firmly press it into the pan. Bake for 20 minutes and allow it to cool completely in the pan.
  6. In a microwave-safe bowl, add in chocolate and oil melting in 30-second intervals, stirring between each interval until completely melted.
  7. Pour the melted chocolate over the cooled base. Let the topping harden completely before cutting into squares or triangles.
Crunchy, chewy, and chocolaty -- all in one bite.
Course: Dessert
Allergen(s): Gluten, Gluten

Recipe adapted from Chef Not Required.

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Australian Chocolate Coconut Crunch

A crunchy chocolaty slice meant for sharing.

Australian Chocolate Coconut Crunch

5 from 3 votes
Cuisine: Australian
Servings: Makes about 9 large or 12 small squares
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 14 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon corn syrup
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 3 cups cornflakes, crushed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup sweetened coconut
  • 6 ounces chocolate chips
  • 1 tablespoon vegetable oil

Preparation

  1. Preheat oven to 350°F and grease a 8x8 square baking dish with baking spray, set aside.
  2. In a microwave-safe bowl, melt butter.
  3. Once melted, whisk in sugar, cocoa powder, corn syrup, espresso powder, vanilla, and salt.
  4. Using a rubber spatula to fold in the cornflakes, flour, and coconut.
  5. Transfer the mixture into a prepared pan and firmly press it into the pan. Bake for 20 minutes and allow it to cool completely in the pan.
  6. In a microwave-safe bowl, add in chocolate and oil melting in 30-second intervals, stirring between each interval until completely melted.
  7. Pour the melted chocolate over the cooled base. Let the topping harden completely before cutting into squares or triangles.