READY, SET…
Once the bars are set, they can be kept in an airtight container in the fridge for up to four days. To prevent them from sticking, arrange them in spaced rows and place a sheet of greaseproof paper between each layer.
“I love a makeahead dessert. Not only does it take pressure off on the day you’re entertaining, but it always seems to taste so much better - low effort and maximum reward. We’ve chosen some favourites that can all be assembled in less than an hour. Most simply require overnight chilling time to set. It really couldn’t be easier.” - Hannah Lewry
WHITE CHOCOLATE-AND-COCONUT ICE BOUNTY BARS
“These bite-sized bars are great served as a petit-four-style sweet after lunch or dinner. They’re great to make ahead, especially with the kids. If you like a bit of zing, add some lime zest to the coconut ice mixture.”
Makes 14 large or 28 bite-sized bars
EASY
GREAT VALUE
Preparation: 14 minutes, plus 1½ hours’ setting time
For the coconut ice:
icing sugar 200 g, sifted
desiccated coconut 300 g
condensed milk 1½ cups, plus 2 T
Woolworths vanilla paste 1 t
For the coating:
Woolworths white chocolate
drops 400 g
coconut oil 6 T
salt a pinch
To make the coconut ice, line a 24 × 24 cm square cake tin with baking paper. Mix all the ingredients until a dough-like consistency is formed. Tip the mixture into the Once the coconut ice has set, remove it from the tin. Cut into 14 evensized bars or 28 bite-sized sguares. To make the coating, melt the white chocolate and coconut oil in a microwaveproof bowl in 30-second blasts until completely melted and smooth. Stir through the salt. Using a fork, dip and coat each bar in the chocolate. Set on a baking tray lined with baking paper or a wire cooling rack over a baking tray. Place in the freezer for 30 minutes to set. For extra topping ideas, try melted and drizzled dark chocolate, gold dust, Maldon salt, chopped nuts, or freezedried berries.
