Glazed Cottage Cheese Bars
When I discovered this recipe on a forum, I was immediately inspired to make these bars, especially with the encouragement of a chocolate lover.
This recipe is straightforward, provided you have silicone muffin molds, easily available in many online stores and at Ikea.
I experimented with the filling and was pleasantly surprised by the results. The amount of coconut can vary based on the cheese's consistency; the more liquid it is, the more coconut you'll need. By the way, a coconut filling like that in the Bounty Cake would work well here.
Exact quantities can be tricky since they depend on the size and depth of your molds, but it should suit about 8 muffin tins.
This is a delicious, visually appealing, and undoubtedly healthy dessert!
Melt the chocolate via microwave or steam bath.
Brush the melted chocolate onto silicone muffin tins.
I used 6 rectangular shapes and 2 round ones.
Chill in the fridge for 15-20 minutes.
Coat with another layer of chocolate, then return to the fridge for 15 minutes.
Meanwhile, prepare the cheese filling:
Combine honey, raisins, and coconut to achieve a thick consistency.
Fill the molds with the cheese mixture, ensuring there are no gaps by pressing firmly.
Seal the cheese layer with chocolate, applying it thickly in two batches, similar to the mold walls.
Refrigerate for at least 15 minutes, then gently remove from molds. Silicone molds should make this easy.
Enjoy a delectable slice :)
