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Chocolate coconut squares

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  • Serves: 16

  • Prep time: 15 mins

  • Cooking time: 12 mins

    (plus cooling time)

  • Total time: 27 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Fancy a sweet treat? These chocolate and chocolate squares are sure to satisfy your sweet tooth. Combine a dense base made from biscuits, chocolate and coconut, a creamy custard filling and a rich chocolate topping to make these treats. They require a short time in the oven and a little chilling, but once you’ve whipped them up they can be used for parties, afternoon tea or even a naughty lunchbox treat for the kids.

Ingredients

  • 200g (7oz) digestive biscuits
  • 100g (3½ oz) butter
  • 60g (2oz) plain chocolate, in chunks
  • 1 egg, beaten
  • 100g (3½ oz) desiccated coconut
  • 40g (1½ oz) pecan nuts, chopped

For the filling:

  • 200g (7oz) icing sugar, sifted
  • 40g (1½ oz) butter
  • 2tbsp custard powder
  • 1tsp vanilla extract
  • 3tbsp milk

For the topping:

  • 100g (3½ oz) plain chocolate, broken into chunks
  • 15g (½ oz) butter
  • 18cm (7in) square tin, lightly buttered

Nutritional information

Each portion contains:

  • Calories280

    14%

  • Fat6.0g

    9%

of an adult’s guideline daily amount

That’s goodtoknow

These will keep for a week in the fridge. Not suitable for freezing.

Method

  1. Put the biscuits in a polythene bag and use your knuckles to crush them to crumbs.
  2. Heat the butter with the chocolate in a big bowl, in the microwave or over a pan of simmering water, until just melted. Take off the heat and stir in the egg. Stir in the biscuit crumbs, coconut and pecan nuts.
  3. Press the mixture into the tin, levelling the top with the back of a spoon. Bake in oven for 12 mins. Leave to cool.
  4. To make the filling: Beat all the ingredients in a bowl until smooth. Tip the biscuit base out on to a board. Spread with the filling and chill for an hour, or until firm.
  5. To make the topping: Melt the chocolate with the butter in a bowl in the microwave or over a pan of simmering water. Cool for a few minutes. Spread over the custard filling. Cool until set. Cut into squares.

Average rating

(27 ratings)

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Vegetable Lo Mein

Vegetable Lo Mein

by Pam on October 31, 2012

I found this recipe on MyRecipes[1] and thought it would pair perfectly with the Orange-Ginger Shrimp Skewers[2] and the Garlicky Green Beans[3].  It was easy to make and a great way to use up the extra veggies I had in the refrigerator.  I used whole wheat spaghetti instead of Chinese egg noodles so this dish would be a bit healthier and I really loved the nutty flavor the noodles gave to the dish.  My children, on the other hand, said they liked the dish but they didn’t like the noodles as much as the noodles their favorite Chinese restaurant used.  I told them that they were MUCH healthier than the other noodles but they didn’t seem to care about the health benefits – weird.  Anyway, I loved this side dish and thought it went really well with the rest of the meal.

Cook noodles in salted water per instructions.  Drain and mix with the sesame oil.  Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat.  Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes.  Add the ginger and garlic and cook, stirring constantly, for 1 minute.  Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles.  Cook, stirring often, for 3-5 minutes or until light brown.  Pour the hoisin  mixture onto the noodles followed by the veggies, sprouts, and half  of the cilantro.  Stir until evenly coated and well combined.  Pour into the serving dish and sprinkle with the remaining cilantro.  Serve immediately.  Enjoy. 

Print[4]



Vegetable Lo Mein




Yield: 4

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.



Ingredients:

8 oz Whole wheat spaghetti noodles, cooked per instructions
1/2 tsp sesame oil
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp canola oil (divided)
1 cup of mushrooms, sliced
1/2 cup of shredded carrots
1/2 cup of baby bell peppers, sliced
1/4 red onion, sliced
2 green onions, chopped
1/2 cup of mung-bean sprouts
1/2 tbsp fresh ginger, minced
3-4 cloves of garlic, minced
2 tbsp fresh cilantro, chopped (divided)

Directions:

Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat. Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until light brown. Pour the hoisin mixture onto the noodles followed by the veggies, sprouts, and half of the cilantro. Stir until evenly coated and well combined. Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by MyRecipes

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Orange-Ginger Shrimp Skewers (www.gordon-ramsay-recipe.com)
  3. ^ Garlicky Green Beans (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)