Chocolate Covered Almond, Coconut and Caramel Bars

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Chocolate Covered Almond, Coconut and Caramel Bars
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
1312
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,312 kcal(62 %)
Protein15.84 g(16 %)
Fat82.66 g(71 %)
Carbohydrates137.8 g(92 %)
Sugar added41.81 g(167 %)
Roughage4.73 g(16 %)
Vitamin A588.28 mg(73,535 %)
Vitamin D1.92 μg(10 %)
Vitamin E8.19 mg(68 %)
Vitamin B₁0.68 mg(68 %)
Vitamin B₂1.24 mg(113 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.94 mg(67 %)
Folate180.03 μg(60 %)
Pantothenic acid0.93 mg(16 %)
Biotin18.18 μg(40 %)
Vitamin B₁₂2.67 μg(89 %)
Vitamin C9.57 mg(10 %)
Potassium678.12 mg(17 %)
Calcium223.43 mg(22 %)
Magnesium154.39 mg(51 %)
Iron15.68 mg(105 %)
Iodine4.65 μg(2 %)
Zinc3.62 mg(45 %)
Saturated fatty acids47.11 g
Cholesterol115.25 mg
Author of this recipe:

Ingredients

for
20
Ingredients
1 cup
butter (scant)
1 cup
cup
1.333 cups
almonds (roughly chopped)
2 ⅔ cups
10 cups
14 ounces
Milk chocolate (chopped)
How healthy are the main ingredients?
honeyalmond

Preparation steps

1.
Line a deep tin measuring roughly 30 x 40 cm with grease-proof paper.
2.
Melt the butter with the honey and the cream in a pan over a low heat, and caramelise to a golden brown colour while stirring. Remove from the heat and allow to cool.
3.
Put the almonds, half of the coconut and the cornflakes in a bowl. Pour over the caramel and stir together carefully. Pour into the tin, smooth the top, cover and chill for around 2 hours.
4.
Melt the chocolate over a bain marie. Cool slightly, spread over the almond mixture and sprinkle with the remaining coconut. Leave to set, cut into pieces and serve.