These decadent Chocolate Coconut Bars boast a buttery graham cracker crust, a creamy coconut filling and a rich chocolate topping – the ultimate treat for any coconut lover! Perfect for parties, holidays, or just because, these delightful bars are impossible to resist!
If you love coconut, you won’t want to miss these: Coconut Pound Cake, Coconut Macaroons and these decadent German Chocolate Brownies!
Chocolate Coconut Candy Bars
These chocolate coconut bars have the perfect combination of textures and flavors! You can’t beat the buttery graham cracker crust, which gives the bars a satisfying crunchy layer. The coconut layer is gooey and tastes like Coconut Macaroons. And don’t forget the rich chocolate later which bring the whole thing together with chocolaty decadence.
These bars are a winner for so many reasons! For one, they’re incredibly easy to whip up. With a handful of pantry staples I bet you already have on hand, and in less than 30 minutes of prep time you can have a delicious dessert ready to enjoy in no time! Goodbye cravings!
They’re also incredibly versatile. You can bring them to a potluck, enjoy as an after-school snack, or serve at game or movie night – a homemade treat everyone will love. And my favorite part? They’re completely customizable! Feel free to add chopped nuts, swap the chocolate chips for chopped dark chocolate, or drizzle the top with peanut butter for an extra layer of flavor—whatever your heart desires. The possibilities are endless!
Recipe Notes:
For a more intense coconut flavor, toast the coconut flakes for a few minutes in the oven before adding it to the recipe. It also adds a nice crunchy texture to the bars!
Why You’ll Love These Coconut Bars
- Irresistible Flavor and Texture: Chocolate and coconut lovers won’t be able to resist the blend of rich chocolate and the gooey coconut layer in these bars.
- Easy to Make: With only a small handful of ingredients and a few simple steps, these bars are so easy for anyone to make.
- Customizable: These bars are easy to customize to your preferences! Let your imagination run wild by swapping out the chocolate or adding nuts or dried fruit. You can truly make this recipe your own based on what you like.
How to Make Chocolate Coconut Bars
These chocolate coconut bars contain three easy-to-make layers: a graham cracker crust, a coconut layer and a chocolate layer. I’ll walk you through each layer so that you can enjoy a pan of bars ready to be devoured in no time! As always, you can find the full printable recipe card at the end of this post.
Graham Cracker Crust
- Combine graham cracker crumbs, sugar and melted butter in a medium bowl and stir to combine.
- Press the crust into the bottom of a parchment lined 9-inch square pan evenly.
- Bake for 8 to 10 minutes and then let cool.
Coconut Layer
- Combine coconut, sweetened condensed milk, maple syrup and vanilla extract. Spread on the crust.
- Bake for another 10 to 15 minutes or until the coconut begins to turn golden brown on the edges.
- Remove from the oven and let cool completely.
Chocolate Layer
- Melt chocolate chips with the coconut oil in a microwave safe bowl in 30 second intervals at 50% power, stirring in between.
- Use an offset spatula to evenly spread on top.
- Let the chocolate set up for at least an hour or until the chocolate is firm. Cut into squares and enjoy!
Storage Information
For maximum gooeyness, these chocolate coconut bars are best enjoyed fresh, but you can definitely store them for enjoying later too!
- Room Temperature: Leftover bars can be stored in an airtight container at room temperature for up to 3 days. This is ideal if you expect them to be devoured quickly!
- Refrigerator: For longer-term storage, store the bars in an airtight container in the refrigerator for up to one week. The cooler temperature will help the bars firm up and maintain their delicious texture.
- Freezer: You can also freeze leftover bars for up to 3 months! Wrap each bar individually in plastic wrap or parchment paper, then place them in a freezer-safe container. Thaw bars in the refrigerator before enjoying.
Variations to Try
- Add whole or chopped almonds to the coconut layer to mimic the flavor of Almond Joy candy bars.
- Use dark chocolate for a richer flavor and sprinkle sea salt on top of the bars before they set. The combination of sweet and salty is so good!
- Add a layer of raspberry jam or fresh raspberries between the coconut layer and the chocolate topping for a fun fruity twist.
- Replace the regular chocolate with white chocolate and add dried cranberries to the coconut mixture for a colorful treat.
Frequently Asked Questions
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can use sweetened coconut, but keep in mind that it will increase the overall sweetness of the bars.
What type of chocolate works best for this recipe?
Any type of chocolate can be used, including dark, milk, or white chocolate. Choose based on your preference. Dark chocolate adds a richer flavor, while milk chocolate provides a sweeter taste.
Trish’s Tips
- Make sure the graham crackers are crushed into fine crumbs. You can use a food processor or place the crackers in a ziplock bag and crush them with a rolling pin.
- Pay close attention to the bars when they are baking. Overbaking can dry out the bars, while underbaking can make them too gooey. Bake just until the edges start to turn golden brown.
- Let the bars chill in the refrigerator for at least 2 hours before digging in. This will make them much easier to cut cleanly!
More Coconut Recipes to Try
- Coconut Pudding Trifle
- Coconut Cut Out Cookies
- Cowboy Cookies
- Coconut Snowballs
- Coconut Sugar Cookie Cups
Chocolate Coconut Bars
Ingredients
Graham Cracker Layer
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 8 tablespoons salted butter melted
Coconut Layer
- 3 cups shredded coconut unsweetened
- 14 ounces sweetened condensed milk
- 2½ tablespoons maple syrup not pancake syrup
- 1 teaspoon vanilla extract
Chocolate Layer
- 1 cup semi-sweet chocolate chips
- ½ tablespoon coconut oil
Instructions
- Preheat the oven to 350°F. Line a 9 inch square pan with parchment paper. Set aside.
Graham Cracker Crust
- Combine graham cracker crumbs, sugar and melted butter in a medium bowl and stir to combine.
- Transfer the crumb mixture to the prepared pan and use the bottom of a measuring cup or glass to press the crust into the bottom of the pan evenly.
- Bake the crust for 8 to 10 minutes or until golden brown. Let it cool.
Coconut Layer
- Combine coconut, sweetened condensed milk, maple syrup and vanilla extract in a medium bowl and gently mix until combined.
- Add the coconut mixture on top of the cracker crust and evenly spread.
- Return the bars to the oven for another 10 to 15 minutes or until the coconut begins to turn golden brown on the edges. Do not over bake. Remove from the oven and let cool completely.
Chocolate Layer
- Combine the chocolate chips with the coconut oil in a microwave safe bowl and heat in in 30 second intervals at 50% power until melted, stirring in between.
- Drizzle the chocolate over the coconut bars and use an offset spatula to even spread on top. Let the chocolate set up for at least an hour or until the chocolate is firm.
- Cover and chill for at least 2 hours before serving. Cut into squares and enjoy!
Notes
- Room Temperature: Leftover bars can be stored in an airtight container at room temperature for up to 3 days. This is ideal if you expect them to be devoured quickly!
- Refrigerator: For longer-term storage, store the bars in an airtight container in the refrigerator for up to one week. The cooler temperature will help the bars firm up and maintain their delicious texture.
- Freezer: You can also freeze leftover bars for up to 3 months! Wrap each bar individually in plastic wrap or parchment paper, then place them in a freezer-safe container. Thaw bars in the refrigerator before enjoying.
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