Ingredients
200g dried cranberries
100g sultanas
1 cup desiccated coconut
(100g)
200g good quality milk chocolate
not cooking chocolate
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 Blender or food processor
- 1 Baking paper
- 1 Rolling pin
- 1 Chopping board
- 1 Sharp knife
- 1 Heat-proof bowl
- 1 Saucepan
- 1 Butter knife
Instructions
- In a blender or food processor, pulse cranberries, sultanas and coconut together until they form a well combined, thick and sticky mixture.
- Scrape the mixture out onto a piece of baking paper, then gently press together to form a large disc shape. Cover with another piece of baking paper and use a rolling pin to shape into a rectangle about 10cm wide x 25cm long x 1cm thick (approx).
- Place in the fridge to harden – this may take up to an hour.
- Remove from fridge and place on a large chopping board, then use a sharp knife to halve, then quarter and finally trim the rectangle into 8 even-sized bars.
- Melt chocolate in a heat-proof bowl over a saucepan of boiling water, stirring continuously. Dollop half of the chocolate on top of the bars and use a knife to smear evenly across all of them.
- Run a butter knife between each bar before putting them back into the fridge so the chocolate sets. This should take 30 minutes.
- Once the first coat of chocolate has set, turn the bars upside down, reheat the remaining chocolate and repeat the coating process. Be sure to run the knife between each bar so that they don’t stick together.
Notes
Variation
You can also try this recipe with dark chocolate or milk chocolate.
Variation
If you don't like coconut, just leave it out or add some nuts instead.
Storage
Store in an airtight container in the fridge for up to 2 weeks.
