Chocolate Coconut Bars Recipe
User Reviews
5
Chocolate Coconut Bars Recipe
Description
These bars start with a graham cracker crust mixed with melted butter and pressed into a pan, then baked for a golden base. The coconut filling blends shredded unsweetened coconut with sweetened condensed milk, maple syrup, and vanilla extract, resulting in a sticky, flavorful interior. This mixture is spread evenly over the cooled crust and baked again until the edges crisp slightly.
After cooling, a chocolate layer melted with coconut oil is spread atop the bars, then chilled to set into a firm, glossy finish. Using semi-sweet chocolate balances the sweetness of the coconut layer. The final texture blends crunchy crust, chewy coconut, and smooth chocolate.
The bars are suited for serving at room temperature after chilling and can be sliced into squares for parties or snacks. Decorative sprinkles may be added when the chocolate is wet for added texture and appearance.
Notes include tips for melting chocolate smoothly, alternatives for chocolate coatings, and the recommendation to use good-quality chocolate. The bars require at least 2-3 hours of chilling to set properly, so planning ahead is advised.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1 (14-oz can) sweetened condensed milk
- 3 cups coconut unsweetened, shredded, dried
- 2-1/2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 Tablespoons coconut oil
- 1 Cup chocolate chips semi-sweet
Instructions
- Preheat the oven to 350 degrees. Line a 9 x 9 inch pan with parchment paper. Set aside.
- Prepare the crust by mixing the graham cracker crumbs, salt, and the melted butter. Gently press using the back of a spoon to form the crust inside the pan. Bake for 8 to 10 minutes or until golden brown. Let it cool.
- Meanwhile in a medium size bowl, add the coconut, vanilla, maple syrup, and condensed milk.
- Mix until combined. Be careful not to overmix so the coconut doesn't break.
- When cool, add the coconut mixture on top of the cracker crust. Spread evenly.
- Place the bars back in the oven for another 15 minutes or until the coconut looks crispy on the edges. Do not over bake. Let it cool completely.
- When it is cool, melt the chocolate with the coconut oil in the microwave in 30 second intervals until melted. Make sure you do not burn it. Mix.
- Spread over the coconut bars. Place the bars in the refrigerator for two hours before serving.
Notes
- Add coconut oil when melting chocolate if it appears too thick to achieve smoothness.
- Candy melts or chocolate wafers can substitute chocolate chips and may not require added oil.
- Decorate with sprinkles while chocolate is still wet for best adhesion.
- Use high-quality chocolate for smooth, rich coating results.
- Melting chocolate in the microwave requires care to avoid burning; a double boiler method can be used alternatively.
- Store leftover melted chocolate airtight in the refrigerator and remelt gently as needed.
- Allow bars at least 2-3 hours in the refrigerator to properly set before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 212mg | 9% |
| Potassium | 250mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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