If you have a soft spot for sweet, gooey treats that combine the perfect crunch and a burst of flavor in every bite, then you will absolutely fall in love with this Chocolate Coconut Bars with a Buttery Graham Cracker Crust Recipe. Imagine a crisp, buttery graham cracker crust crowned with molten semi-sweet chocolate and a golden, toasty coconut topping that melts in your mouth. This recipe requires just 10 minutes of prep time and promises to bring you a dessert that feels like a warm hug. Whether you’re whipping these up for a family gathering or craving a classic dessert with a tropical twist, these bars truly hit the spot every single time.
Ingredients You’ll Need
The charm of this recipe lies in its simplicity and the careful balance of each component. Every ingredient works together to create contrasting textures and vibrant flavors, making these bars irresistibly delicious.
- 1 ½ cup fine graham cracker crumbs: Provides a crisp and buttery foundation that holds everything together beautifully.
- ½ cup + 2 tablespoons unsalted butter, melted: Adds richness and moisture, giving the crust that perfect tender crunch.
- ¾ teaspoon fine sea salt, separated: Enhances the sweetness and balances the flavors, keeping everything from tasting flat.
- 1 (14 ounce) can sweetened condensed milk: Creates a luscious, gooey middle layer that’s irresistibly sweet and creamy.
- 1 cup semi-sweet chocolate chips: Offers melty pockets of chocolate that contrast wonderfully with the coconut’s texture.
- ¾ cup unsweetened coconut flakes: Tops the bars with a toasty, flaky bite and a hint of tropical flavor.
How to Make Chocolate Coconut Bars with a Buttery Graham Cracker Crust Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and greasing an 8″x8″ baking dish. In a small bowl, mix the graham cracker crumbs, melted butter, and ½ teaspoon of sea salt until evenly combined. This mixture will form your buttery base, packing it firmly into the baking dish so it holds up under the luscious layers on top.
Step 2: Add the Sweetened Condensed Milk
Next, pour the entire can of sweetened condensed milk evenly over the graham cracker crust. Sprinkle the remaining ¼ teaspoon of sea salt across the top. This step ensures that each bite has that perfect sweet and salty balance that keeps your taste buds dancing.
Step 3: Layer the Chocolate and Coconut
Now it’s time to scatter the semi-sweet chocolate chips evenly over the condensed milk layer. Then sprinkle the unsweetened coconut flakes on top. Using the tines of a fork, gently press the chocolate and coconut into the condensed milk—this helps everything set together during baking and creates that gooey, soft texture you’re aiming for.
Step 4: Bake to Perfection
Bake your bars for 28 to 30 minutes, or until the coconut flakes turn a beautiful golden brown. That gorgeous toasty color means the coconut has crisped up slightly, adding a wonderful texture and flavor. Once baked, run a sharp knife along the edges to loosen the bars, then allow the pan to cool completely before cutting into squares.
How to Serve Chocolate Coconut Bars with a Buttery Graham Cracker Crust Recipe
Garnishes
These bars shine all on their own, but if you want to dress them up for guests, try lightly dusting with powdered sugar or drizzling some melted dark chocolate across the top. A sprinkle of toasted coconut flakes can also elevate the visual appeal and add an extra crunch.
Side Dishes
Pair these rich, indulgent bars with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a classic combination. For a refreshing contrast, fresh berries like raspberries or strawberries are fantastic sides, cutting through the sweetness with a bit of tang.
Creative Ways to Present
If you’re making these bars for a party, consider serving them in mini mason jars or layered in a trifle with whipped cream and berries. Another fun idea is to sandwich two bars together with softened vanilla ice cream to make chocolate coconut ice cream bars that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once fully cooled and cut, store leftover Chocolate Coconut Bars in an airtight container at room temperature for up to two days. They also keep well in the refrigerator for up to five days, especially if you prefer them chilled or want to maintain the coconut topping’s texture.
Freezing
To freeze, wrap the bars individually in plastic wrap and store them in a freezer-safe container or bag. They freeze beautifully for up to two months. When you want a treat, simply thaw at room temperature or overnight in the fridge.
Reheating
If you like your bars warm and gooey, pop them into a preheated oven at 300°F for 5 to 7 minutes or microwave briefly for about 15 seconds. Be careful not to overheat, as the coconut can dry out and the chocolate may become too runny.
FAQs
Can I use sweetened coconut flakes instead of unsweetened?
Yes, but keep in mind sweetened coconut flakes will add extra sweetness, which might overpower the salty-sweet balance. You may want to reduce the amount of sweetened condensed milk slightly if you prefer a less sugary bar.
Is there a substitute for sweetened condensed milk?
Sweetened condensed milk provides both sweetness and a sticky texture that’s hard to replicate. You could try making your own or using evaporated milk combined with sugar, but the consistency and flavor won’t be quite the same.
Can I make these bars gluten-free?
Absolutely! Use gluten-free graham cracker crumbs to keep the buttery crust safe for gluten-sensitive eaters without sacrificing that delicious crumbly texture.
What’s the best way to cut these bars without them crumbling?
Wait until the bars are completely cooled to room temperature before cutting. Using a sharp knife and wiping it clean between cuts will give you neat, clean squares without much crumbling.
Can I add nuts to this recipe for extra crunch?
Yes, adding chopped nuts like pecans or walnuts on top of the coconut before baking gives a lovely crunch and adds a nutty flavor that pairs beautifully with the chocolate and coconut layers.
Final Thoughts
There’s something truly special about the Chocolate Coconut Bars with a Buttery Graham Cracker Crust Recipe that makes it an instant favorite wherever it’s shared. It’s a dessert that feels both indulgent and homey, with simple ingredients turning into a standout sweet treat that everyone will ask you to make again. Give it a try—you’ll be amazed at how just 10 minutes of prep can lead to bars that disappear faster than you expect!
Print
Chocolate Coconut Bars with a Buttery Graham Cracker Crust Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious Chocolate Coconut Bars featuring a buttery graham cracker crust, a rich and gooey chocolate center, and a golden, flaky coconut topping. This easy-to-make dessert comes together in just 10 minutes of prep and bakes to perfection in under 30 minutes, perfect for a sweet treat or special occasion.
Ingredients
Crust
- 1 ½ cup fine graham cracker crumbs
- ½ cup + 2 tablespoons unsalted butter, melted
- ¾ teaspoon fine sea salt, separated
Filling and Topping
- 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
- 1 cup semi-sweet chocolate chips
- ¾ cup unsweetened coconut flakes
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F and grease an 8″x8″ baking dish to prevent sticking and ensure easy removal of bars.
- Make the Crust: In a small mixing bowl, combine the graham cracker crumbs, melted butter, and ½ teaspoon of sea salt. Stir until well mixed, then press firmly and evenly into the bottom of the prepared baking dish to form the crust.
- Add Condensed Milk and Salt: Pour the entire can of sweetened condensed milk evenly over the pressed crust. Sprinkle the remaining ¼ teaspoon of sea salt over the top to enhance the flavor balance.
- Top with Chocolate and Coconut: Evenly scatter the semi-sweet chocolate chips across the condensed milk layer followed by the unsweetened coconut flakes. Use the tines of a fork to gently press the chocolate and coconut into the condensed milk to help them adhere during baking.
- Bake: Place the baking dish in the oven and bake for 28–30 minutes, or until the coconut flakes are golden brown and the filling is set around the edges.
- Cool and Slice: Remove from the oven and run a sharp knife along the edges for easier removal. Allow the bars to cool completely for 30 minutes to 1 hour to firm up. Cut into 12 bars or 16 smaller squares and serve.
Notes
- The crust may taste salty before baking—this balances out after baking.
- Ensure the condensed milk is sweetened condensed milk, not evaporated milk for the correct sweetness and texture.
- Allow bars to cool fully before slicing to prevent crumbling.
- Use a sharp knife and wipe between cuts for clean slices.
