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Introduction
When you're craving something sweet, rich, and satisfying, few desserts hit the spot like chocolate coconut bars. These made-from-scratch delights are a perfect blend of creamy coconut, decadent chocolate, and a crisp, buttery base. Whether you're serving guests, packing school lunches, or treating yourself after a long day, these bars offer a homemade comfort that's miles ahead of store-bought treats.
Ingredients:
For the crust:
1 cup (2 sticks) unsalted butter, melted
2 cups graham cracker crumbs (about 14 crackers)
1/4 cup granulated sugar
For the filling:
2 cups shredded sweetened coconut
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
For the chocolate topping:
1 1/2 cups semi-sweet chocolate chips
2 tbsp unsalted butter
Preparation:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, combine the melted butter, graham cracker crumbs, and sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
In a separate bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract until fully combined.
Spread the coconut mixture evenly over the crust, smoothing it with a spatula.
Bake for 20–25 minutes or until the edges are golden and the filling is bubbly.
While the bars bake, melt the chocolate chips and butter together in a heatproof bowl over simmering water (or in the microwave in 30-second intervals), stirring until smooth.
Once the bars are baked and slightly cooled, pour the melted chocolate over the top and spread evenly.
Allow the bars to cool completely and the chocolate to set (you can refrigerate them for quicker results).
Cut into squares and serve.
Serving and Storage Tips:
These bars are best served at room temperature for the perfect texture contrast.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For longer storage, freeze them in layers separated by parchment paper for up to 2 months.
Variation:
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