Chocolate Coconut Bars Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8″x8″ baking dish by greasing it thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/chocolate-coconut-bars-recipe/
