Description
Raspberry Ruffle Bars are an easy no-bake treat combining desiccated coconut, raspberry jelly crystals, and condensed milk, coated with a luscious dark and milk chocolate swirl. These chewy, fruity bars set quickly in the freezer and are perfect for a sweet snack or dessert serving 18. The chocolate topping adds a smooth, rich finish with a delightfully rippled texture.
Ingredients
Main Ingredients
- 200 g (2 cups + 3 tbsp) unsweetened desiccated coconut
- 1 double sachet 23g (0.8 oz) raspberry jelly crystals (e.g., Hartley’s)
- 75 g (1/2 cup + 1 tbsp) confectioners’ sugar
- 200 ml (1 cup minus 2 tbsp) condensed milk
Chocolate Coating
- 300 g (1 1/4 cup) good quality dark chocolate (melted)
- 100 g (1/2 cup minus 1 tbsp) milk chocolate (melted)
Instructions
- Mix the base: Place the desiccated coconut in a large bowl and stir in the raspberry jelly crystals and confectioners’ sugar. Add the condensed milk and mix well, initially stirring then using your hands to combine until the mixture is consistent and sticky.
- Press into tray: Spoon the mixture into a lined 18cm x 18cm baking tray. Flatten with your hands, then cover with another piece of parchment and firmly press down to compact the mixture. Use another tray or a heavy object like a measuring cup base to apply weight for a compact base.
- Freeze to set: Place the tray in the freezer for one hour to firm up the base, then remove and cut into 18 evenly sized slices.
- Prepare for coating: Line a separate tray with baking parchment to place dipped bars on.
- Coat with chocolate: Combine the melted dark and milk chocolates in a narrow dish. Using two forks, dip each coconut bar into the chocolate, spoon additional chocolate on top, and allow excess to drip off.
- Place and decorate: Transfer the coated bars to the lined tray. Use a fork to create ripples or texture on the chocolate surface as desired.
- Set the chocolate: Leave the bars to set at room temperature or refrigerate for 30 minutes to speed up setting before serving.
- Storage: Wrap any leftover bars and store at room temperature or in the fridge for up to one week, maintaining freshness and texture.
Notes
- Using hands to mix ensures the condensed milk evenly coats the coconut and jelly crystals for a sticky, cohesive base.
- Pressing the base firmly is critical to prevent crumbling after freezing and cutting.
- For even chocolate coverage, use two forks to dip and support the bars fully.
- Making ripples on the chocolate top adds a decorative touch and texture contrast.
- Storing bars in the fridge will keep them firmer and extend shelf life.
- Prep Time: 15 minutes
- Cook Time: 1 hour (freezing time)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
