Decadent Coconut Chocolate Bars with a Gooey Surprise

These Coconut Chocolate Bars blend a buttery graham cracker crust with a gooey chocolate center and crispy coconut topping, promising an indulgent treat.

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Prep Time 10

Cook Time 30

Cooling Time 30

Total Time 1 10

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Fine Graham Cracker Crumbs Can use crushed cornflakes for a unique twist.
1/2 cup Unsalted Butter, melted Make sure it's melted for a smooth mixture.
1/2 teaspoon Fine Sea Salt Some goes into the crust, while some is sprinkled on the sweetened condensed milk.

For the Filling

1 can (14 oz) Sweetened Condensed Milk Do not confuse this with evaporated milk!
1 cup Semi-Sweet Chocolate Chips
1 cup Unsweetened Coconut Flakes

Equipment

8x8 inch baking dish
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease an 8"x8" baking dish.
In a mixing bowl, combine the fine graham cracker crumbs, melted unsalted butter, and ½ teaspoon of fine sea salt. Mix thoroughly and press into the baking dish.
Pour the sweetened condensed milk over the crust and sprinkle the remaining ¼ teaspoon of salt.
Sprinkle the semi-sweet chocolate chips and coconut flakes over the condensed milk layer, press down gently.
Bake for 28-30 minutes until the coconut topping turns golden brown.
Cool in the baking dish for at least 30 minutes before cutting.
Slice into bars and serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

For optimal freshness, keep in an airtight container at room temperature for up to 3-4 days, in the fridge for a week, or freeze for two months.

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