Roman Holiday Bars
No-bake coconut caramel bars with an Italian biscotti twist
30 minutes
Serves 4
DessertItalianGluten-free
Herb's take
These bars take inspiration from Italian biscotti and the dreamy decadence of coconut macaroons, but you won’t need an oven, just a fridge and a sweet tooth. Get ready to learn the magic of condensed milk caramelization and why fat plus sugar equals chewy bliss.
Ingredients
Yield
4
Instructions
- 01Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- 02In a dry skillet over medium heat, toast 3/4 cup coconut flakes until golden and fragrant, stirring constantly. Set aside.
- 03In a bowl, combine graham cracker crumbs, melted butter, and kosher salt until the mixture resembles wet sand.
- 04Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Use the bottom of a measuring cup for compactness. Chill while you prepare the filling.
- 05In a small saucepan over medium-low heat, combine sweetened condensed milk and vanilla extract. Stir continuously for about 8 minutes until the mixture thickens and turns a pale caramel color.
- 06Remove from heat and fold in the toasted coconut flakes, reserving 2 tablespoons for garnish.
- 07Spread the condensed milk and coconut mixture evenly over the chilled crust. Sprinkle the reserved toasted coconut and the remaining 1/4 cup untoasted coconut flakes on top for contrasting texture.
- 08Refrigerate the pan uncovered for at least 3 hours, or until the bars are set and chewy.
- 09Lift the bars out using the parchment paper overhang. Slice into 8 rectangles and serve. Store leftovers chilled in an airtight container.
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