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.
