0 Picture
Ingredients
- 12 oz bittersweet chocolate, chopped
- 1 12 oz evaporated milk
- 1 tsp vanilla extract
- 2 9 oz chocole wafers, finely crushed
- 2 c plus 2 tbs sweetened shredded coconut
- 1 c plus 2 tbs salted skinned peanuts (or non-salted)
- 1/2 c confectioners' sugar
- salt
Details
Servings 2
Preparation time 25mins
Cooking time 145mins
Preparation
Step 1
Line a 9 inch square baking dish with plastic wrap, leaving a 1 inch overhang.
Heat chocolae and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat and stir in vanilla. Reserve 1/3 c.
Combine cookies, 2 c coconut, 1 c peanuts, sugar and 1/2 teaspoon salt in a bowl. Pour in the chocolate mixture and stir until combined. Taste and add salt if desired.
Spread mixture evenly into dish. Pour reserved 1/3 c over top. Finely chop leftover 2 tbs coconut and tbs peanut. Sprinkle over chcolate. Refrigerate until set, about 2 hours. Remove from pan by lifting plastic wrap. Remove plastic and cut into 24 squares. Enjoy!
Review this recipe