Chocolate Coconut Bars Recipe

Introduction

Chocolate Coconut Bars are a delightful treat combining a buttery graham cracker crust with sweetened condensed milk, rich chocolate, and toasted coconut. These bars are easy to make and perfect for satisfying any sweet tooth with their chewy texture and balanced flavors.

Ingredients

• 1 1/2 cup fine graham cracker crumbs
• 1/2 cup + 2 tablespoons unsalted butter, melted
• 3/4 teaspoon fine sea salt, separated
• 1 (14 ounce) can sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 3/4 cup unsweetened coconut flakes

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease an 8″x8″ baking dish.
2. Step 2: In a small mixing bowl, combine graham cracker crumbs, melted butter, and 1/2 teaspoon of salt. Press this mixture firmly across the bottom of the prepared baking dish to form the crust.
3. Step 3: Pour the entire can of sweetened condensed milk evenly over the crust. Sprinkle the remaining 1/4 teaspoon of salt over the top.
4. Step 4: Evenly scatter the chocolate chips over the condensed milk, then sprinkle the coconut flakes on top. Using the tines of a fork, gently press the chocolate and coconut into the condensed milk layer.
5. Step 5: Bake in the preheated oven for 28 to 30 minutes, or until the coconut turns a golden brown color. Remove from the oven and carefully run a sharp knife around the edges of the dish to loosen the bars.
6. Step 6: Allow the bars to cool completely, about 30 minutes to 1 hour. Once cooled, cut into 12 bars or 16 squares and serve.

Tips & Variations

• For a richer flavor, use dark chocolate chips instead of semi-sweet. You can also add chopped nuts like pecans or almonds for extra crunch.
• Make sure to press the crust firmly to prevent it from crumbling when cutting the bars.
• Unsweetened shredded coconut can be used if you prefer a finer texture over flakes.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. To reheat, let them come to room temperature before serving or warm in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk is not sweetened and will not provide the same texture or sweetness. Sweetened condensed milk is essential for the rich, chewy consistency of these bars.

How do I prevent the coconut from burning?

Keep an eye on the bars during the last few minutes of baking, as coconut can brown quickly. If the edges are getting too dark, tent the baking dish loosely with foil to protect the topping while the center finishes baking.

Chocolate Coconut Bars Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

These indulgent Chocolate Coconut Bars feature a buttery graham cracker crust topped with a rich layer of sweetened condensed milk, semi-sweet chocolate chips, and toasted coconut flakes. Baked until golden and gooey, they make a perfect dessert or snack that’s easy to prepare and delightful to eat.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 bars or 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cup fine graham cracker crumbs
• 1/2 cup + 2 tablespoons unsalted butter, melted
• 3/4 teaspoon fine sea salt, separated (1/2 tsp for crust, 1/4 tsp for topping)

Filling and Topping

• 1 (14 ounce) can sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 3/4 cup unsweetened coconut flakes

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8″x8″ baking dish by greasing it thoroughly to prevent sticking.
2. Prepare Crust: In a small mixing bowl, combine the fine graham cracker crumbs, melted unsalted butter, and 1/2 teaspoon of fine sea salt. Mix thoroughly until all crumbs are evenly coated with butter. Transfer this mixture to the greased baking dish and press firmly and evenly across the bottom to form the crust layer.
3. Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the prepared crust in the baking dish, spreading gently if needed. Sprinkle 1/4 teaspoon of fine sea salt evenly over the top to enhance flavor.
4. Top with Chocolate and Coconut: Evenly scatter the semi-sweet chocolate chips over the condensed milk layer. Follow by sprinkling the unsweetened coconut flakes on top. Using the tines of a fork, gently press the chocolate chips and coconut flakes into the condensed milk layer to embed them slightly.
5. Bake: Place the baking dish in the preheated oven and bake for 28 to 30 minutes. Watch for the coconut to turn a light golden-brown color signaling the bars are done. Once baked, remove from the oven and carefully run a sharp knife along the edges of the dish to loosen the bars for easier cutting later.
6. Cool and Slice: Allow the bars to cool completely at room temperature for 30 minutes to 1 hour. Once cooled, cut into 12 larger bars or 16 smaller squares. Serve and enjoy these rich, chewy coconut chocolate bars.

Notes

• For a crunchier crust, you can bake just the graham cracker crust for 5-7 minutes before adding the condensed milk and toppings.
• Use semi-sweet chocolate chips for a classic balance of sweetness, or swap for dark or milk chocolate based on preference.
• Make sure the coconut flakes are unsweetened to prevent the bars from becoming overly sweet.
• Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
• To make cutting easier, chill the bars in the refrigerator for 30 minutes before slicing.

Keywords: chocolate coconut bars, graham cracker crust, sweetened condensed milk dessert, baked coconut bars, easy chocolate dessert