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If you are on the hunt for the ultimate homemade treat these chocolate coconut bars deliver everything a dessert lover could crave You get chewy centers crisp toasted coconut and pools of chocolate all in one irresistible bite Each bite brings together familiar comfort with just enough wow factor to surprise anyone lucky enough to try them
These bars disappeared almost instantly when I tested them for a school bake sale Now my sister asks for them every birthday as her special treat
Gather Your Ingredients
- Fine graham cracker crumbs: create a sturdy buttery crust look for fresh crackers for max flavor
- Unsalted butter: boosts richness and helps the crust hold together use quality butter for best taste
- Fine sea salt: balances sweetness in both layers choose a pure flaky sea salt if possible
- Sweetened condensed milk: binds everything and brings fudgy chew only use full-fat real condensed milk
- Semi-sweet chocolate chips: give bursts of chocolate and keep things from being too sweet use good-quality chips with at least sixty percent cocoa
- Unsweetened coconut flakes: add chew and toast beautifully thicker flakes work best for an extra-crisp top
How to Make It
- Prep the Bakeware:
- Prepare your oven by heating to three hundred fifty degrees and grease an eight inch square baking dish so nothing sticks
- Make the Crust:
- Combine the graham cracker crumbs melted butter and half teaspoon salt in a small bowl Mix well so every crumb gets buttered Transfer to your dish and use your hand or the bottom of a measuring cup to press the mixture evenly and firmly over the bottom This forms the base and needs to be tightly packed
- Add the Sweet Layer:
- Pour your can of sweetened condensed milk all over the pressed crust Smooth it out for even coverage then sprinkle a quarter teaspoon salt on top for extra dimension
- Apply Toppings:
- Scatter the chocolate chips evenly over the condensed milk then add the coconut flakes on top Take a fork and lightly press down on the toppings so they gently sink into the milk This helps everything bake together rather than float apart
- Bake:
- Bake in the preheated oven for twenty eight to thirty minutes Watch for the coconut to turn golden brown at the edges You want the top tinged with gold but not too dark
- Cool and Serve:
- Once baked slide a sharp knife around the edge of the pan so nothing sticks Allow the bars to cool completely for thirty minutes to an hour If you try while warm the bars will not hold together well After cooling cut into bars or squares and enjoy
The chocolate chips give you bursts of melty goodness in every bite My favorite childhood memory is sneaking extra coconut flakes from the pantry just to sprinkle even more on top as it baked Stealing those toasty coconut bits from the corners was always the best
Flavor Boosters
Once bars are cooled store them in an airtight tin at room temperature for up to three days If your kitchen is warm place them in the refrigerator to extend freshness They re also delicious cold
Serving Suggestions
Serve these bars as a snack with coffee or dessert at gatherings For a festive touch drizzle with extra melted chocolate after cooling If you want them even richer serve with a scoop of vanilla ice cream
Creative Twists
Swap graham crackers for crushed vanilla wafers or digestive biscuits for a twist on the crust For a dairy free version use coconut condensed milk and a vegan butter alternative You can even add toasted nuts like pecans or almonds on top
These bars are always a hit whether for a bake sale or a weeknight treat and you can easily double the batch for a crowd Enjoy every bite
Common Questions About This Recipe
- → What is the best way to cut chocolate coconut bars cleanly?
Let the bars cool completely, then use a sharp, clean knife. For neater slices, wipe the blade between cuts and consider lightly refrigerating the bars before cutting.
- → Can I use milk chocolate instead of semi-sweet chocolate chips?
Yes, milk chocolate can be substituted for semi-sweet chips, but the bars will be sweeter. Adjust according to your preference for sweetness.
- → Is unsweetened coconut necessary?
Unsweetened coconut keeps the bars from becoming too sugary. Sweetened coconut may be used for a richer taste, but monitor overall sweetness.
- → Can these bars be made ahead of time?
Absolutely. Prepare and bake the bars, let them cool, and store them in an airtight container for up to 3 days. Flavor improves as they rest.
- → How do I prevent a soggy crust?
Press the graham cracker mixture firmly and ensure the baking dish is fully preheated. This helps form a solid base to support toppings.