Ingredients
Method
1.Grease a 8cm x 26cm bar pan and line with baking paper, extending paper 5cm over long sides.
2.Combine milk chocolate and ½ cup of the coconut in a small bowl. Spread mixture into pan. Refrigerate about 5 minutes or until firm.
3.Combine white chocolate and half of the remaining coconut in a small bowl. Spread mixture over milk chocolate base. Refrigerate about 5 minutes or until firm.
4.Combine dark chocolate and remaining coconut in small bowl; spread over white chocolate. Refrigerate about 30 minutes or until firm.
5.Remove from pan; stand 5 minutes before slicing with a hot, dry knife.
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