Ginger, Coconut and Caramel Bars
An easy sweet treat consisting of ginger cookie crumble base, topped with vanilla coconut ice and smothered in cooked condensed milk.
Ginger, Coconut and Caramel Bars An easy sweet treat consisting of ginger cookie crumble base, topped with vanilla coconut ice and smothered in cooked condensed milk. |
| Servings | Prep Time |
| 10bars | 1hour, including refrigeration time |
|
Ingredients
- 200gr ginger biscuitsstore bought
- 2tablespoons melted butter
- 2cups desiccated coconut
- 1cup icing sugar
- 5ml vanilla essence
- 5tablespoons melted butter
- 1tin cooked condensed milk
- 1 cup desiccated coconuttoasted
Instructions
- 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.