Recipe for Ginger, Coconut and Caramel Bars – an easy sweet treat
200 gr ginger biscuits – store-bought
2 tablespoons melted butter
2 cups desiccated coconut
1 cup icing sugar
5 ml vanilla essence
5 tablespoons melted butter
1 tin cooked condensed milk
1 cup desiccated coconut toasted
To begin, in a food processor, blend the ginger biscuits until very fine.
Combine with butter and scoop into a square glass dish.
Set two tablespoons of crumble aside, and press the rest of it into the glass dish.
Refrigerate for 15 minutes.
For the filling, combine the coconut, icing sugar, vanilla essence and butter in a mixing bowl. Mix well.
Now transfer the coconut ice to the cooled glass dish and press the coconut ice down on the cookie base.
Use a wet dessert spoon to smooth it out. Refrigerate for another 15 minutes.
Next up, spread the tin of cooked condensed milk over the coconut ice, spreading evenly.
Back to the fridge for 15 minutes more.
Lastly, sprinkle toasted coconut over the caramel with a few bits of crumbled ginger cookie. Refrigerate until use, cut with a sharp knife and enjoy.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.