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If you have a soft spot for luscious desserts that bring together the perfect harmony of textures and flavors, you’re going to fall head over heels for this Chocolate Coconut Bars with a Graham Cracker Crust and Gooey Chocolate Center Recipe. Imagine biting into a buttery, crumbly graham cracker crust that holds a velvety, sweetened condensed milk base, topped with melty chocolate chips and toasted coconut flakes that add a golden, flaky finish. The gooey chocolate center makes every bite a deliciously indulgent experience that’s surprisingly simple to prepare, ready in just under 40 minutes. It’s the ideal sweet treat for sharing or savoring on your own whenever a chocolate craving calls.
Ingredients You’ll Need
This recipe uses a handful of classic ingredients that come together to create layers of flavor and texture. Each one plays a vital role in making these bars irresistible, from the crisp graham cracker base to the rich, gooey filling and crunchy coconut topping.
- 1 ½ cup fine graham cracker crumbs: This forms the crunchy, buttery base that holds everything together and adds a subtle sweetness.
- ½ cup + 2 tablespoons unsalted butter, melted: Melting the butter helps bind the crust and add richness without overpowering other flavors.
- ¾ teaspoon fine sea salt, separated: A little salt balances the sweetness perfectly and enhances the chocolate and coconut notes.
- 1 (14 ounce) can sweetened condensed milk: The magic behind the gooey center, this ingredient gives the bars their creamy texture and rich sweetness.
- 1 cup semi-sweet chocolate chips: These scatter on top and melt during baking, creating that luscious gooey chocolate center everyone loves.
- ¾ cup unsweetened coconut flakes: Toasty and flaky, the coconut provides a beautiful golden crust with a subtle tropical crunch.
How to Make Chocolate Coconut Bars with a Graham Cracker Crust and Gooey Chocolate Center Recipe
Step 1: Preheat and Prep Your Baking Dish
Begin by preheating your oven to 350°F. Grease an 8″x8″ baking dish thoroughly to prevent sticking, setting yourself up for easy removal and clean edges later on.
Step 2: Make the Graham Cracker Crust
In a small bowl, stir together graham cracker crumbs, melted butter, and ½ teaspoon of the sea salt. Press this mixture firmly and evenly into the bottom of the prepared baking dish. This buttery base will provide a satisfying crunch and foundation for the gooey layers above.
Step 3: Add the Sweetened Condensed Milk
Pour the entire 14-ounce can of sweetened condensed milk over the crust. Then sprinkle the remaining ¼ teaspoon of salt on top. The salt adds a subtle lift to the sweetness, making the flavor more complex and interesting.
Step 4: Top with Chocolate Chips and Coconut
Evenly scatter the semi-sweet chocolate chips over the condensed milk layer. Then sprinkle the unsweetened coconut flakes on top. With a fork, gently press the chocolate and coconut into the condensed milk to help everything adhere and meld together in the oven.
Step 5: Bake Until Golden and Gooey
Bake your bars for 28 to 30 minutes, or until the coconut topping is beautifully golden-brown. The chocolate should be melted and the center sets just enough to hold its shape while remaining delectably gooey.
Step 6: Cool and Cut
Once baked, remove the dish from the oven and carefully run a sharp knife along the edges to loosen the bars. Let them cool completely for 30 minutes to 1 hour before slicing into 12 bars or 16 smaller squares. This cooling step is key to getting clean cuts and letting the gooey center set just right.
How to Serve Chocolate Coconut Bars with a Graham Cracker Crust and Gooey Chocolate Center Recipe
Garnishes
For a finishing touch, sprinkle a handful of toasted coconut flakes or a dusting of powdered sugar over the bars. You can also drizzle some melted chocolate or a swirl of coconut cream on top to elevate their look and taste for special occasions.
Side Dishes
These bars make an excellent companion to vanilla ice cream or a scoop of coconut sorbet for a dreamy, tropical dessert combo. A steaming cup of coffee or bold black tea also pairs beautifully, cutting through the richness with a harmonious contrast.
Creative Ways to Present
Try serving these bars in a rustic wooden tray lined with parchment paper for casual gatherings or slice into bite-sized squares and arrange them on a tiered dessert stand for an elegant touch. Wrapping individual bars in wax paper tied with a ribbon makes a charming homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Leftover bars should be stored in an airtight container at room temperature for up to 3 days. If your kitchen is warm, placing them in the fridge will help maintain their gooey texture without making the crust soggy.
Freezing
These bars freeze wonderfully. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying, and they’ll taste just as fresh as day one.
Reheating
To bring a bit of the warm gooey texture back, gently reheat bars in the microwave for 15-20 seconds or until just warmed through. Be careful not to overheat, or the coconut may lose its crispness.
FAQs
Can I use sweetened coconut flakes instead of unsweetened?
Yes, but keep in mind that sweetened coconut will add extra sugar, which may make the bars sweeter and less balanced. If you choose sweetened flakes, you might want to reduce the amount of added sweetener elsewhere or enjoy the bars as an extra indulgence.
Is it possible to make these bars gluten-free?
Absolutely! Simply substitute the graham cracker crumbs with a gluten-free alternative or crushed gluten-free cookies. Make sure the other ingredients don’t contain hidden gluten for a safe treat.
What should I do if I don’t have semi-sweet chocolate chips?
You can swap semi-sweet chocolate chips for dark or milk chocolate chips based on your preference. Each type will slightly change the sweetness and intensity, but all will melt beautifully and give you that gooey center.
How important is the salt in this recipe?
Salt is essential here because it enhances the flavors, especially the chocolate and coconut, balancing the sweetness from the condensed milk. Don’t skip or reduce the salt too much if you want the proper flavor profile.
Can I double this recipe for a larger batch?
Definitely! Just double all the ingredients and use a larger baking dish, like a 9″x13″ pan. Keep an eye on baking time, as a larger, thicker batch may need a few extra minutes to bake through.
Final Thoughts
This Chocolate Coconut Bars with a Graham Cracker Crust and Gooey Chocolate Center Recipe has quickly become one of my favorite go-to desserts when I want something that’s both impressive and simple. The flavors are nostalgic yet fresh, the textures contrasting yet harmonious, and the preparation couldn’t be easier. Whether for a family gathering, a special treat, or just a little self-care moment, these bars truly deliver joy in every bite. I can’t wait for you to give them a try and experience that magical combination for yourself!
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Chocolate Coconut Bars with a Graham Cracker Crust and Gooey Chocolate Center Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and gooey Chocolate Coconut Bars featuring a buttery graham cracker crust, a luscious chocolate center, and a golden, flaky coconut topping. With only 10 minutes of prep time and a simple baking method, these bars make a perfect American-style dessert that’s easy to whip up for any occasion.
Ingredients
Crust
- 1 ½ cup fine graham cracker crumbs
- ½ cup + 2 tablespoons unsalted butter, melted
- ¾ teaspoon fine sea salt, separated (use ½ teaspoon for crust)
Filling and Topping
- 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
- 1 cup semi-sweet chocolate chips
- ¾ cup unsweetened coconut flakes
- ¼ teaspoon fine sea salt (for topping)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish thoroughly to prevent sticking.
- Make the Graham Cracker Crust: In a small mixing bowl, combine the fine graham cracker crumbs, melted unsalted butter, and ½ teaspoon of the fine sea salt. Stir until the mixture is evenly combined. Press this crumb mixture firmly and evenly across the bottom of the prepared baking dish to form the crust.
- Add Sweetened Condensed Milk and Salt: Pour the entire can of sweetened condensed milk evenly over the graham cracker crust. Then, sprinkle ¼ teaspoon of fine sea salt evenly over the top of the condensed milk layer.
- Layer Chocolate and Coconut Toppings: Scatter the semi-sweet chocolate chips over the condensed milk layer, followed by an even layer of unsweetened coconut flakes. Using the tines of a fork, gently press the chocolate chips and coconut flakes into the condensed milk to help them adhere.
- Bake the Bars: Place the baking dish in the preheated oven and bake for 28 to 30 minutes. Bake until the coconut topping is tinged golden brown and the bars look set around the edges.
- Cool and Serve: Remove the baking dish from the oven. Run a sharp knife along the edges to loosen the bars. Allow the bars to cool completely for 30 minutes to 1 hour before cutting into 12 bars or 16 smaller squares. Serve and enjoy!
Notes
- Make sure to use sweetened condensed milk, not evaporated milk, for the gooey filling.
- Press the crust firmly to ensure a solid base that holds together well.
- Allow bars to cool completely before cutting to ensure clean slices and proper setting.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nutty twist, sprinkle chopped nuts on top with the coconut before baking.
