Nov 6, 2007

Coconut Candy Bars

In this recipe, paraffin wax—a now mostly forgotten candy-making ingredient—is mixed with chocolate so that it will set properly when cooled and take on a shiny appearance.

Credit: Penny De Los Santos

2 cups graham cracker crumbs
1⁄2 cup melted butter
1⁄2 cup sugar
2 cups sweetened shredded coconut
1 14-oz. can sweetened condensed milk
1 cup semisweet chocolate chips
1 tbsp. creamy peanut butter
1 oz. paraffin wax (roughly, a 2 1⁄2" × 1" × 1⁄2"
piece), shaved into small pieces with a knife

1. Heat oven to 350°. Stir together graham cracker crumbs, butter, and sugar in a medium bowl. Transfer crumb mixture to a 9" × 13" baking pan and press down with your fingers to form an even layer. Bake until just golden around the edges, 10–12 minutes. Set aside.

2. Put coconut and condensed milk into a bowl and stir well. Transfer the coconut mixture to the baking pan and spread it out evenly over the hot crust. Return pan to oven and bake until golden brown around the edges, 15–17 minutes more. Set the pan aside to let cool completely.

3. Put chocolate chips, peanut butter, and paraffin wax into a medium pot and cook over medium-low heat, stirring constantly, until completely smooth, 3–4 minutes. Pour chocolate mixture over coconut layer in the pan and use a rubber spatula to spread out to the edges to form a thin layer. Set aside in a cool spot to let cool completely.

4. Cut the candy into 48 squares. Serve immediately or layer between sheets of wax paper in an airtight container and refrigerate for up to 2 weeks.

MAKES 4 DOZEN

This article was first published in Saveur in Issue #107

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Ratings & Reviews (7)

by Gussiecat on 2008-02-13

i think i would call these a cookie rather than a candy, but that's just a personal opinion. whatever you call them, they're quite tasty for coconut lovers and non-coconut-lovers alike. i toasted the coconut a bit to keep it from being stringy, and was very happy with the results. also, i added a little extra chocolate on top--but probably a little too much. i advise moderation to maintain an appropriate balance among the layers.

by harrismissm on 2009-07-21

These are delicious. I added a half cup of toasted chopped blanched almonds to the coconut mixture before baking. It added a little more crunch.

by drhark3 on 2009-11-30

The reason paraffin wax is no longer used in candy making is that home cooks firgured out how to temper chocolate. Why add a petroleum product?

by Softeyes on 2011-04-04

Unbelievable to me that a recipe with PARAFFIN WAX would be included in such a fine magazine. I am shaking my head. It is written like 'no big deal... just add paraffin wax and this will taste great!'
Oh my!

by CATERFRAN on 2011-04-04

I'd love to try this but is paraffin wax available in food stores?

by TUMINOMELISSA on 2011-11-20

I don't know why people get so caught up about the paraffin wax in this recipe. It's not a major component in the recipe and can be left out easily. I made it with out it and it was a huge hit at a birthday party again. Super easy and yummy. I will make it again