Start to finish: 40 minutes (20 minutes active), plus cooling and chilling / Makes 16 bars
These treats are an adaptation of a recipe from “Golden” by Itamar Srulovich and Sarit Packer of London’s Honey & Co. The bars are akin to coconut macaroons, but studded with nuts and dried fruit and cut into squares. For the chocolate bottom, chips are convenient—they can be used straight from the bag—but 9 ounces of bar chocolate works, too. Be sure to chop it finely so it melts readily. Store leftovers in an airtight container in the refrigerator for up to five days.
1½ cups dark chocolate OR semi-sweet OR milk chocolate chips
½ cup dried cherries OR dried cranberries OR raisins, roughly chopped
2½ cups unsweetened shredded coconut
½ cup salted roasted almonds OR cashews OR pistachios, chopped
5 tablespoons salted butter, melted and slightly cooled
2 large eggs
2 teaspoons vanilla extract
¼ teaspoon table salt
Heat the oven to 350°F with the rack in the middle position. Mist an 8-inch square baking pan with cooking spray. Line the pan with a 14-inch length foil, folded widthwise so it fits neatly in the bottom of the pan; allow the excess to overhang the sides.
Distribute the chocolate chips in an even layer in the prepared pan. Put the pan in the oven and warm until the chocolate is softened, 3 to 5 minutes. Remove the pan from the oven and, using a silicone spatula, spread the chocolate in an even layer; set aside.
In a small microwave-safe bowl, combine the cherries and 1 tablespoon water. Microwave, uncovered, on high for 1 minute, stirring once halfway through. Stir again, then let cool slightly.
In a large bowl, stir together the coconut, nuts, butter and cherries. In the same bowl used to microwave the cherries, whisk together the eggs, vanilla and salt. Add the egg mixture to the coconut mixture and stir until the ingredients are well combined. Transfer to the prepared pan and, using a spatula, lightly compact into an even layer. Bake until the surface is light golden brown, 15 to 18 minutes.
Cool in the pan on a wire rack until barely warm, about 45 minutes. Refrigerate uncovered until completely chilled and set, about 2 hours.
Remove the bars from the pan using the foil overhang as handles and set on a cutting board. Using a chef’s knife, cut into 16 squares, wiping the knife blade after each cut for the cleanest slices. Serve chilled or at room temperature.