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Coconut Chocolate Bars Recipe

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4.1 from 15 reviews

These Coconut Chocolate Bars are a deliciously rich and easy-to-make dessert featuring a buttery graham cracker crust topped with sweetened condensed milk, semi-sweet chocolate chips, and toasted coconut flakes. Perfectly baked until the coconut is golden brown, these bars offer the perfect combination of creamy, crunchy, and sweet flavors in every bite.

Ingredients

Crust

  • 1 ½ cup fine graham cracker crumbs
  • ½ cup + 2 tablespoons unsalted butter, melted
  • ½ teaspoon fine sea salt, divided

Filling & Topping

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • ¾ cup unsweetened coconut flakes
  • ¼ teaspoon fine sea salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8″x8″ baking dish to ensure the bars don’t stick after baking.
  2. Make the Crust: In a small mixing bowl, combine the graham cracker crumbs, melted butter, and ½ teaspoon of fine sea salt. Mix thoroughly, then press the mixture firmly and evenly across the bottom of the prepared baking dish to form the crust.
  3. Add Sweetened Condensed Milk and Salt: Pour the entire can of sweetened condensed milk evenly over the graham cracker crust. Sprinkle ¼ teaspoon of fine sea salt evenly on top of the condensed milk layer to balance the sweetness.
  4. Top with Chocolate and Coconut: Scatter the semi-sweet chocolate chips evenly over the condensed milk. Then sprinkle the unsweetened coconut flakes over the chocolate chips. Use the tines of a fork to gently press the chocolate and coconut into the condensed milk to help them adhere during baking.
  5. Bake to Perfection: Place the baking dish in the preheated oven and bake for 28 to 30 minutes. The bars are done when the coconut flakes on top are tinged with golden brown, indicating they are toasted and fragrant.
  6. Cool and Cut: Remove the baking dish from the oven carefully. Run a sharp knife along the edges of the dish to loosen the bars. Allow to cool completely for 30 minutes to 1 hour so the bars set properly before cutting into 12 bars or 16 squares.
  7. Serve and Enjoy: Once cooled, cut into your desired portions, serve, and enjoy these rich and flavorful coconut chocolate bars.

Notes

  • Fine graham cracker crumbs are essential for a smooth, sturdy crust—pulse regular crackers in a food processor if needed.
  • For a nuttier flavor, consider lightly toasting the coconut flakes before adding them on top.
  • Use a sharp knife warmed slightly under hot water for clean cuts.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Make sure bars are completely cool before cutting to prevent crumbling.

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