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Chocolate Coconut Bars Recipe

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★★★★★

4.3 from 89 reviews

These Chocolate Coconut Bars combine a buttery graham cracker crust with sweetened condensed milk, semi-sweet chocolate chips, and toasted coconut flakes baked to golden perfection. Perfect as a rich and chewy dessert bar, they offer a delightful blend of textures and flavors that are both indulgent and crowd-pleasing.

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

Filling and Topping

  • 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup unsweetened coconut flakes

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C) and grease an 8″x8″ baking dish to prevent sticking.
  2. Make the Crust: In a small mixing bowl, combine the graham cracker crumbs, melted butter, and 1/2 teaspoon of fine sea salt. Mix until evenly combined, then firmly press the mixture across the bottom of the prepared baking dish to form an even crust layer.
  3. Add Sweetened Condensed Milk and Salt: Pour the entire can of sweetened condensed milk evenly over the graham cracker crust. Sprinkle the remaining 1/4 teaspoon of salt evenly over the condensed milk layer to enhance flavor balance.
  4. Top with Chocolate and Coconut: Scatter the semi-sweet chocolate chips evenly over the condensed milk, followed by an even layer of unsweetened coconut flakes. Use the tines of a fork to gently press the chocolate chips and coconut flakes into the condensed milk layer to help them adhere during baking.
  5. Bake the Bars: Place the baking dish in the preheated oven and bake for 28 to 30 minutes. Bake until the coconut flakes turn a golden-brown color, indicating the bars are set and toasted nicely.
  6. Cool and Slice: Remove the dish from the oven and carefully run a sharp knife along the edges to loosen the bars. Allow the bars to cool completely at room temperature for 30 minutes to 1 hour. Once cooled, cut into 12 bars or 16 smaller squares. Serve and enjoy the rich, chewy chocolate coconut bars!

Notes

  • Make sure to use sweetened condensed milk, not evaporated milk, for the correct sweetness and texture in the bars.
  • If you prefer, you can toast the coconut flakes lightly before adding to enhance the nutty flavor.
  • These bars are best stored in an airtight container at room temperature or refrigerated for longer shelf life.
  • Cutting the bars while completely cooled ensures clean edges and less crumbling.
  • For added texture, consider adding chopped nuts like macadamia or pecans into the topping layer.

Keywords: Chocolate Coconut Bars, Graham Cracker Crust, Sweetened Condensed Milk Dessert, Chewy Chocolate Bars, Coconut Dessert Bars

Find it online: https://epicrecipebox.com/chocolate-coconut-bars-recipe/