Similar to butter crunch but made with low-glycemic coconut palm sugar. Similar in taste to coconut toasted marshmallow.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
25
Yield:
25 servings
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper.

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  • Melt sugar and butter together in a saucepan over medium heat. Heat, stirring frequently, to 310 degrees F (155 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.

  • Stir 3/4 of the coconut into the butter mixture. Spread butter-coconut mixture into the prepared baking sheet. Sprinkle chocolate chips over the top. When the chocolate chips melt, spread the chocolate over the top and sprinkle with remaining coconut. Cool completely before breaking into pieces.

Cook's Note:

Watch carefully. The candy burns easily once it reaches 310 degrees F (155 degrees C)!

Nutrition Facts

132 calories; protein 0.4g 1% DV; carbohydrates 10.9g 4% DV; fat 10.2g 16% DV; cholesterol 19.5mg 7% DV; sodium 56.7mg 2% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
07/29/2019
it is everything it said it would be...Delish Read More