Ingredients

  • 200g Belgian dark chocolate
  • 400g coconut cookies
  • 150g unsalted butter
  • 2 tablespoons runny honey
  • 200g Belgian white chocolate
  • 50g desiccated coconut

Method

  1. 1 Line a 30cm x 20cm baking tray with clingfilm, so that it overhangs the sides.
  2. 2 Heat the dark chocolate, unsalted butter and runny honey in a pan. Mix with a spoon while the chocolate and butter melt, then add the crushed coconut cookies, and stir to coat.
  3. 3 Continue to stir for about 5 minutes so it begins to cook, then press the mixture into the lined tray.
  4. 4 Place a bowl over a pan of gently simmering water, so that the bottom of the bowl does not touch the water. Add the white chocolate and gently melt.
  5. 5 Pour the melted white chocolate over the biscuit base, spreading it evenly. Cover with the desiccated coconut and chill for 4 hours.
  6. 6 Once set, lift out of the tin using the cling film and cut into small squares. Serve for a Christmassy snack that everyone will love.

Nutritional Details

Each serving provides
  • Energy 1227kj 293kcal 15%
  • Fat 20.3g 29%
  • Saturates 12.9g 65%
  • Sugars 17.3g 19%
  • Salt 0.1g 2%

% of the Reference Intakes

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