Description
The Missing Link Bigfoot Bars are a fun, no-bake treat that combines toasted coconut, milk chocolate, almonds, and pretzels to create a playful foot-shaped dessert. Perfect for a quick and creative snack, these bars feature a crunchy and sweet blend with a whimsical theme.
Ingredients
Scale
Ingredients
- 1 cup sweetened coconut
- 1 cup milk chocolate chips
- 30 whole almonds
- 12 regular pretzels (to look like links)
Instructions
- Toast the Coconut: Preheat your oven to 300°F (150°C). Spread the sweetened coconut evenly on a baking sheet lined with aluminum foil. Toast in the oven for about 1 minute, flipping and moving the coconut to ensure an even golden color. Once toasted, set aside to cool.
- Prepare the Template: On a parchment-lined baking sheet, arrange the almonds in a row to resemble the toes of a foot. Draw a foot shape around these almonds with a food-safe marker or by lightly etching the parchment. Then remove the almonds and set them aside for later use.
- Melt the Chocolate: Place the milk chocolate chips into a disposable piping bag or resealable storage bag. Microwave in 30-second intervals, pausing to flip and squish the bag to melt the chocolate evenly without burning. When fully melted, snip off the tip of the bag to create a piping nozzle.
- Shape the Feet: Using the melted chocolate, pipe around the drawn foot template to create an outline and then fill in the center of the foot shape carefully.
- Add Pretzels: Press two pretzels into the middle of the chocolate foot shape, leaving space at the top where the almonds (toes) will go.
- Add the Toes and Hair: Cover the pretzels with more melted chocolate. Slide the reserved almonds into the chocolate at the top of the foot shape to resemble toes. Then sprinkle the toasted coconut onto the bottom of the foot to mimic hair, ensuring the toe area remains clear.
- Set the Bars: Place the baking sheet in the refrigerator and chill until the chocolate bars have fully set and hardened. Once set, carefully remove from the parchment and enjoy your Bigfoot Bars.
Notes
- Be careful when toasting coconut as it can burn quickly; 1 minute is usually enough to get a nice golden color.
- Use a disposable piping bag or a sturdy resealable bag for melting and piping chocolate easily.
- Ensure the chocolate is fully melted but not overheated to avoid graininess.
- These bars must be refrigerated to set; do not skip the chilling step.
- For a different flavor, you can substitute dark or white chocolate chips.
- These bars can be stored in an airtight container in the refrigerator for up to 1 week.
