These no-bake Raspberry Ruffle Bars are so easy to make at home and only need 5 basic ingredients. Desiccated coconut is flavoured with raspberry jelly crystals then dipped in melted chocolate. Guaranteed to wow and satisfy any sweet tooth!
These bars are a real blast from the past. I haven't had a Raspberry Ruffle for years and years. They were originally made by Jameson's but I can't remember the last time I saw them in the shops.
A member in my Facebook group (Old School Puddings) posted her recipe for a truffle version. I set to work on tweaking the recipe to turn them into bars and holy yum they are incredible.
Coconut, raspberry, dark and milk chocolate. What's not to love? It's like a raspberry ripple flavoured Bounty!
This is a very simple recipe with only 5 very basic ingredients. All you need is chocolate, desiccated coconut, condensed milk, icing sugar and the raspberry flavour comes from raspberry jelly crystals. The crystals also give the ruffle bars a really vibrant pink colour.
It couldn't be easier to make the Raspberry and Coconut Ruffle Bars, simply put all the ingredients (except for the chocolate) into a bowl and mix together until fully combined and uniform in colour.
Transfer the mixture into a lined 20cm square tin and pop in the freezer until they've set and are no longer sticky.
Amy's tip: Make sure the bars have had at least two hours to set in the freezer otherwise they will be sticky and too difficult to handle when you go to coat them in chocolate.
Once set, you can cut the coconut mixture into bars and dip them in melted chocolate. I made my bars about the size of a single Bounty bar but you can make them any size you wish. Although they are quite sweet so bear that in mind!
You could also shape the mixture into balls to make truffles, or cut it into squares if you wanted to.
I used a combination of milk and dark chocolate to coat my Ruffle bars but if you want to use all milk or dark chocolate the recipe will work just as well.
I found the easiest way of coating the bars was to lower them into the bowl of melted chocolate using two forks, then tapping off the excess chocolate - much like with my Lemon Truffles recipe.
You could also set a wire cooling rack over a sheet of baking paper and then spoon the melted chocolate over the top but this would mean the bottom of the bars wouldn't be coated. Doing it this way is probably the best option if you want very neatly coated bars.
That's all there is to it! The Raspberry Ruffle bars will keep for at least a week if stored in an airtight container in a cool dry place. You can also store them in the fridge if you prefer the chocolate shell to be hard.
Hope you love them!
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- 180g (2.5 cups) desiccated coconut
- ½ tin (7 ounces) condensed milk
- 50g (0.25 cup) icing sugar
- 2 sachets raspberry jelly crystals
- 200g (7 ounces) milk chocolate
- 200g (7 ounces) dark chocolate
- Put all the ingredients (except for the chocolate) into a bowl and mix until thoroughly combined.
- Transfer the mixture into a 20cm square tin lined with baking paper.
- Put the tin into the freezer for 2 hours (see notes).
- To melt the chocolate, break the milk and dark chocolate into squares and put them in a heatproof bowl set over a pan of simmering water.
- Remove the coconut mixture from the freezer and cut it into 16 rectangles.
- Use two forks to pick up one rectangle of coconut mixture and plunge it into the melted chocolate coating it on all sides. Tap off any excess chocolate and place on a piece of baking parchment to set.
Freeze for 2 hours or until the mixture doesn't feel sticky.
Raspberry Ruffle Bars should be stored in an airtight container and can be kept at room temperature or in the fridge where they will keep for at least a week.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 18mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 0g