Chocolate Coconut Cookie Bars (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs (approximately 14 sheets)
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted (1 stick)
→ Filling and Topping
04 -
14 oz sweetened condensed milk (1 can)
05 -
7 oz sweetened flaked coconut
06 -
12 oz semi-sweet chocolate chips
07 -
3 tablespoons vegetable oil
08 -
Almonds, optional for Almond Joy variation
# Instructions:
01 -
Preheat the oven to 350°F. Prepare a 9x9 baking dish with non-stick spray. Optionally, line the pan with foil and spray the foil for easy removal of the bars.
02 -
In a food processor, grind the graham crackers into crumbs. Add melted butter and sugar, then pulse until well combined. Press the mixture evenly into the bottom of the prepared pan.
03 -
Bake the crust for 15 minutes until light golden brown.
04 -
Spread the shredded coconut evenly over the crust. Pour the sweetened condensed milk over the coconut and spread it out evenly. Return to the oven and bake for another 15 minutes.
05 -
In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Heat in 30-second intervals, stirring each time, until fully melted and smooth.
06 -
Spread the melted chocolate evenly over the coconut and condensed milk layer. Allow the chocolate to cool completely. For faster cooling, place the bars in the refrigerator, though room temperature cooling will yield shinier chocolate.
07 -
Once cooled, cut the bars into 16 squares using a 4x4 grid. Use quick cuts to avoid cracking the chocolate layer.
08 -
Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. Serve chilled for best results.
# Notes:
01 -
For a variation, add almonds or chopped walnuts for extra flavor.
02 -
Cooling the chocolate at room temperature helps achieve a shinier finish.