Preheat the oven to 350°.
Spread the shredded coconut on a baking sheet and toast until lightly golden, about 4 minutes.
Let cool completely.
In a medium saucepan, combine the coconut milk with the sugar, corn syrup and 4 tablespoons of the butter.
Cook over moderately low heat, stirring frequently, until thick as jam, about 40 minutes.
Remove from the heat and whisk in the remaining 2 tablespoons of butter and the toasted coconut.
Transfer to a bowl and let cool.
Cover a baking sheet with wax paper.
Using an offset spatula, spread half of the melted chocolate on the wax paper in a 10-by-7-inch rectangle.
Refrigerate until firm, about 10 minutes.
Spread the coconut mixture over the chocolate and refrigerate until set, about 10 minutes.
Spread the remaining melted chocolate over the coconut and refrigerate until firm, about 20 minutes.
Trim the edges of the rectangle, then cut into 40 squares.
Cover and refrigerate until serving.
MAKE AHEAD The candy bars can be refrigerated for up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	596.41 Kcal (2497 kJ)
Calories from fat	233.09 Kcal
		% Daily Value*
Total Fat	25.9g	40%
Cholesterol	39.37mg	13%
Sodium	445.76mg	19%
Potassium	94.78mg	2%
Total Carbs	93.54g	31%
Sugars	86.37g	345%
Dietary Fiber	2.32g	9%
Protein	2.39g	5%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	5%
Iron	1.2mg	7%
Calcium	45.3mg	5%

Amount Per 100 g
Calories	404.66 Kcal (1694 kJ)
Calories from fat	158.15 Kcal
		% Daily Value*
Total Fat	17.57g	40%
Cholesterol	26.71mg	13%
Sodium	302.45mg	19%
Potassium	64.31mg	2%
Total Carbs	63.47g	31%
Sugars	58.6g	345%
Dietary Fiber	1.57g	9%
Protein	1.62g	5%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	5%
Iron	0.8mg	7%
Calcium	30.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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