Irresistible No-Bake Salted Coconut Molasses Bars: Your Ultimate Fudgy & Easy Dessert Recipe

Hello, delightful Coco-Lassies! Prepare to meet your new favorite treat: these beautiful, fudgy, coconutty, caramelly, and utterly irresistible molasses bars! (Jump straight to the recipe here.)

My Sweet Obsession: A Love Affair with Molasses

My lifelong affair with molasses began in the most delightfully mischievous way: a childhood spent secretly visiting my grandma’s barn. There, amidst the earthy aroma of hay and livestock, I discovered the rich, dark allure of blackstrap molasses, originally intended for the cattle but utterly irresistible to a curious child. Those clandestine spoonfuls forged an early and deep appreciation for its robust, complex flavor – a taste that is both deeply sweet and wonderfully nuanced. Now, as an adult, I no longer have to sneak around; the joy of molasses is a welcome, openly celebrated part of my culinary world, enjoyed by the spoonful or baked into countless treats. It brings a unique depth and warmth that other sweeteners simply cannot replicate.

In our household, molasses is a cherished ingredient, celebrated in a myriad of ways. We adore its distinct flavor in classic ginger molasses cookies, adding a chewy richness that’s hard to beat. It also elevates the humble caramel popcorn cake, giving it an extra layer of gourmet sweetness. And for a comforting evening ritual, a tiny swirl in warm milk before bed is an absolute delight, perfect for unwinding.

Beyond molasses, our family has an equally passionate devotion to coconut. There’s something undeniably appealing about its tropical sweetness and unique texture, especially when it’s encased in chocolate, reminiscent of those luxurious chocolate-covered coconut candy bars we all adore. The natural sweetness and subtle chewiness of coconut make it a versatile ingredient, adding tropical flair to both sweet and savory dishes.

The Perfect Union: Coconut Meets Molasses

Given our profound love for both molasses and coconut, their eventual culinary marriage was, in hindsight, an absolute certainty. It was only a matter of time before these two powerhouse flavors united to create something truly magical. The deep, malty sweetness of molasses perfectly complements the bright, slightly nutty notes of coconut, creating a symphony of flavors that is both comforting and exotic.

And so, I proudly present to you the joyous culmination of this flavor fusion: the incomparable Coco-Lassies Bars. They are a testament to the beautiful harmony between Mr. Coconut and Mrs. Molasses, united forever in a fudge-like embrace. This culinary wedding has been a resounding success, and they’re currently enjoying their honeymoon in a glorious Chocolate Land – a sure sign that these delectable bars are destined for a long and happily-ever-after existence on your dessert table!

Imagine these bars as the slightly more health-conscious, free-spirited cousins of the classic Nanaimo Bar, boasting an equally impressive layered structure but with a unique, rich flavor profile. These no-bake delights offer all the indulgence without the need to turn on your oven, making them perfect for any time of year.

Crafting Your Coco-Lassies: A Layered Masterpiece

The creation of these exquisite bars is a delightful journey through layers of flavor and texture, each contributing to the overall decadent experience. It begins with preparing the foundation: a baking pan is meticulously lined and then coated with a smooth, glossy layer of melted chocolate. This forms a sturdy, slightly crisp base that perfectly supports the rich filling to come. This initial chocolate layer provides a lovely counterpoint to the softer textures above, adding a satisfying snap to every bite.

Next comes the heart of the bar: a sumptuous molasses-infused coconut filling. The molasses is gently heated and stirred with shredded coconut, a process that not only moistens the coconut but deeply infuses it with that signature rich, caramel-like flavor. As the coconut oil is introduced, it melts gracefully, enveloping each individual coconut flake in its silky softness. This crucial step ensures a wonderfully chewy and incredibly flavorful filling that is both sweet and complex.

Once the luscious coconut-molasses filling is pressed firmly into place and allowed to set, another generous layer of creamy, melted chocolate is smoothed over the top. This creates a balanced, triple-layered treat that promises indulgence with every bite. The top chocolate layer is then transformed with the final, exquisite touches.

A delicate sprinkle of flaky sea salt is distributed evenly, a vital addition that brilliantly enhances and brightens all the underlying sweet and rich flavors, preventing them from being cloyingly sweet. This touch of salt creates a sophisticated salted caramel effect, a favorite among dessert lovers. To crown these beautiful bars, a generous shower of perfectly toasted coconut adds a delightful textural contrast and a subtle nutty crunch, making them visually appealing and utterly irresistible.

Ooooh, baby, these bars are a true masterpiece of flavor and texture! They are the perfect embodiment of a rich, fudgy, and satisfying dessert that comes together without any baking.

Why You’ll Adore These No-Bake Salted Coconut Molasses Bars

Beyond their incredible taste, these Coco-Lassies Bars offer several compelling reasons to become a staple in your dessert repertoire:

• **Effortlessly No-Bake:** Ideal for warm weather or when you simply don’t want to turn on your oven. The chilling process does all the work!
• **Dietary Friendly Options:** Naturally gluten-free and nut-free. With the simple substitution of dairy-free chocolate chips, these bars become completely vegan and dairy-free, making them accessible to a wider range of eaters.
• **Rich, Complex Flavors:** The unique blend of deep molasses, sweet coconut, and decadent chocolate, elevated by a hint of sea salt, creates a flavor profile that is both comforting and sophisticated.
• **Make-Ahead Perfection:** These bars keep exceptionally well in the fridge, making them a fantastic option for meal prep or entertaining. You can prepare them days in advance, freeing up your time when you need it most.
• **Crowd-Pleaser:** Their distinctive taste and appealing layered appearance make them a guaranteed hit at parties, potlucks, or as a special treat for your family.

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Kitchen Frau Notes: Essential Tips for Perfect Coco-Lassies

Molasses comes in various strengths, each offering a distinct flavor profile. Understanding these differences is key to achieving the perfect taste in your bars: fancy molasses (or table molasses) is the mildest and sweetest, cooking molasses has a stronger, more robust flavor, and blackstrap molasses is the most potent and least sweet, often used for its nutritional benefits.

For these particular Coco-Lassies Bars, fancy molasses is the preferred choice. Its pronounced caramel notes and slightly lighter flavor truly shine through, contributing to the bar’s overall richness without overwhelming the other ingredients. However, if fancy molasses is unavailable, don’t despair! You can still make these delicious bars by using half blackstrap or cooking molasses and supplementing the other half with a milder, sweeter syrup like golden syrup, corn syrup, or brown rice syrup. This blend helps to balance the stronger molasses flavor with a gentle sweetness.

A small but crucial detail in this recipe is the addition of a tablespoon of virgin coconut oil to the top layer of melted chocolate. This isn’t just an arbitrary step; it serves a specific purpose. The coconut oil helps to keep the chocolate topping softer and less prone to cracking when the bars are cut or bitten into. Furthermore, it plays a significant role in preventing the unsightly whitish bloom that can sometimes appear on refrigerated chocolate. This bloom is harmless but can detract from the visual appeal, so the coconut oil ensures your bars look as good as they taste.

No Bake, Salted Coco-Lassies Bars (Coconut Molasses Bars)

gluten-free, naturally nut-free, and easily vegan & dairy-free if chocolate chips are dairy-free

Ingredients:

• 1¼ cups (220gms) semi-sweet chocolate chips, divided (choose dairy-free, if necessary)
• 6 tablespoons (90ml) fancy molasses (¼ cup + 2 tablespoons)
• 6 tablespoons (90ml) water
• 1 teaspoon vanilla extract
• 3 cups (275gms) unsweetened medium shredded coconut
• ½ cup (120ml) virgin coconut oil + 1 tablespoon for top layer
• 3 tablespoons long thread shredded coconut, for garnish
• ⅛ teaspoon flaky sea salt, for sprinkling

Instructions:

1. **Prepare the Pan:** Line a 9×9 inch (23x23cm) pan with a parchment paper sling, ensuring the paper extends about an inch beyond each end of the pan. Crease the paper along the inside bottom edges so it lays flat and secure.
2. **Create the Chocolate Base:** Melt half of the chocolate chips (approximately ½ cup + 2 tablespoons). You can do this in the microwave (heat on high for 1 minute, then stir until completely smooth and melted) or in a heatproof bowl set over a pot of simmering water. To prevent the parchment from sliding, place a small dab of melted chocolate under each corner of the paper in the pan. Spread the melted chocolate evenly over the bottom of the parchment paper – an offset spatula is ideal for this. Allow this layer to harden, either by chilling in the fridge for about 15 minutes or by letting it set longer at room temperature. *Do not wash the dish used for melting the chocolate; simply add the remaining chocolate chips to it and set aside for the final layer.*
3. **Prepare the Molasses-Coconut Filling:** In a large saucepan, combine the fancy molasses, water, and vanilla extract. Heat this mixture over medium heat, stirring gently, until the molasses has fully melted and smoothly combined with the water. Add the unsweetened medium shredded coconut to the saucepan. Continue to cook and stir constantly for about two minutes, until the coconut is thoroughly warmed through and all the sweet liquid has been absorbed, infusing the coconut with a rich, caramelly flavor.
4. **Incorporate Coconut Oil into Filling:** Add the ½ cup of virgin coconut oil to the molasses-coconut mixture. Cook and stir for approximately one more minute, until the coconut oil has completely melted and luxuriously coats every single coconut flake, adding a beautiful sheen and softness.
5. **Assemble the First Layers:** Remove the saucepan from the heat. Scrape the warm, molasses-coated coconut mixture on top of the hardened chocolate base in the prepared pan. Using a silicone spatula, press the filling evenly and firmly into the pan. Allow this layer to harden completely, which takes about ½ hour in the fridge or a longer period at room temperature.
6. **Toast the Coconut Garnish:** While the filling is chilling, toast the long thread shredded coconut. Heat a small skillet over medium heat and add the coconut. Stir frequently and constantly until the coconut turns a beautiful golden brown. Be careful, as it can burn quickly! Remove from heat and allow to cool completely.
7. **Add the Top Layer and Garnish:** Melt the remaining half of the chocolate chips together with the extra 1 tablespoon of coconut oil (using the same dish from step 2). Stir until smooth and glossy. Spread this melted chocolate mixture evenly over the hardened coconut filling. Immediately and evenly sprinkle the flaky sea salt over the wet chocolate, followed by the cooled toasted coconut.
8. **Chill and Cut:** Once the top layer has fully hardened (you can speed this up in the fridge), gently run a knife along the sides of the pan not covered by the parchment sling. Carefully lift the entire slab of Salted Coco-Lassies from the pan using the parchment paper flaps. Transfer it to a cutting board. Using a sharp knife, cut the slab into 24 smaller bars (creating 4 rows of 6 bars) or 16 larger, more substantial squares, depending on your preference.

Storage and Serving:

Store these delectable coconut molasses bars in an airtight container in the fridge. They will maintain their freshness and deliciousness for several weeks, making them perfect for advance preparation or enjoying over an extended period. For the best flavor and texture, remove the bars from the fridge at least 15 minutes before serving. This allows them to come to room temperature, softening the chocolate and enhancing the fudgy texture of the filling, truly bringing out all the nuanced flavors.

This recipe yields approximately 16 to 24 bars, depending on how you slice them.

Guten Appetit! Enjoy every delightful bite!

Exciting News: Award-Winning Recipe!

Update, Newsflash: I am absolutely thrilled to announce that these very bars won first place in the prestigious Crosby’s Molasses ‘Raising the Bar’ Recipe Contest! It was such an honor to have my recipe recognized among so many talented entries. I’m doing the happiest dance imaginable! If you’re looking for more inspiration, I highly recommend you check out the other fantastic winning recipes there, too. It’s a testament to the versatility and deliciousness of molasses!

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