Instructions

Step 1

Prepare the Milk Chocolate

Melt and temper the *milk chocolate* using your preferred method. Tempering is essential to achieve a shiny finish for your chocolate bars and ensures a good snap when broken.

Step 2

Prepare the Phyllo Dough

Cut the *phyllo dough* into rectangles or lay a whole sheet on a parchment-lined baking sheet. Bake it in a preheated oven at around 180°C (350°F) for 3-5 minutes until golden brown. Once baked, allow it to cool completely.

Step 3

Assemble the Chocolate Bars

Fill a pastry bag with the *Frais pumpkin-cashew-coconut butter* and pipe into the tempered chocolate shell. *Randomly place pieces of the crispy phyllo dough* over the filling, pressing gently to adhere.

Step 4

Final Touches

Seal the chocolate bars by covering with the remaining tempered milk chocolate. Allow the bars to set fully before serving.

These bars offer a delightful *crunch and rich flavor*, thanks to the phyllo and coconut flakes in the filling. Enjoy your delicious creation!

Servings

Imagine serving these **chocolate bars** at your next get-together — they’re sure to be the talk of the party! 😍

For a touch of elegance, present them on a marble platter with a sprinkle of lightly toasted coconut flakes for added decoration. **These treats pair brilliantly** with a cup of freshly brewed coffee or mint tea, making them perfect for an afternoon indulgence. ☕

If you're hosting a family gathering, set up a dessert station where guests can personalize their bars with assorted toppings like crushed nuts, dried fruits, or a drizzle of caramel sauce. 🎉

Planning a romantic evening? Serve these with a scoop of vanilla bean ice cream and a generous drizzle of homemade raspberry coulis for a dessert that's truly **luxurious**. 💞

Equipment

Double Boiler or Microwave

Use this for tempering milk chocolate. If using a microwave, ensure the power is set to low to prevent burning the chocolate.

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Baking Sheet

Lay your phyllo dough on this for the crisping process. A tip: line it with parchment paper for easy cleanup!

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Piping Bag

Essential for neatly filling the chocolate shells with the pumpkin-cashew-coconut paste. Alternatively, use a plastic bag with a corner snipped off.

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Cooling Rack

After baking, let your phyllo cool on this to maintain maximum crispiness.

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Variations

Gluten-Free Variation: Replace the phyllo dough with gluten-free puff pastry and follow the same steps. Your gluten-sensitive friends will be forever grateful! 😋

Vegan Delight: Swap out the milk chocolate for a high-quality vegan chocolate and use a vegan nut butter instead of the given paste. The results? Equally delicious and completely plant-based! 🌱

Faq

  • What is tempering chocolate, and why is it important?

    Tempering chocolate ensures it has a shiny finish and a good snap when you break it. It's crucial for the texture and appearance of your final product.

  • How do I prevent phyllo dough from getting soggy?

    Be sure to cool it completely on a rack after baking, which allows air circulation and keeps it crisp.

  • Can I use dark chocolate instead of milk chocolate?

    Absolutely! Dark chocolate can add a richer flavor profile to the bars, which some people find delightful.

  • What's the best way to store these chocolate bars?

    Store them in an airtight container in a cool, dry place. They can last up to six months, keeping them fresh for extended snacking!

  • Can I make these bars in advance?

    Yes, they can be made ahead of time and stored as mentioned above. Perfect for preparing before big events.

  • Are there any other flavor combinations you recommend?

    Experiment with fillings like almond butter with a touch of cinnamon, or perhaps even a layer of caramel for extra richness!

Nutrition facts

Easy Phyllo Chocolate Bars with a Nutty Twist
Recipe Yield:4
Calories:Estimated per serving
Calories (Min - Max):200 - 250
Total Fat:15g
Saturated Fat:8g
Protein:3g
Total Carbohydrate:23g
Total Sugars:15g