Chocolate Coconut Bars Recipe

BySarah
Jump to Recipe· 4.9 from 9 reviews

If you’re on the hunt for a dessert that’s both ridiculously easy and wildly delicious, I have just the thing for you—my Chocolate Coconut Bars Recipe. These bars are like a little bite of tropical heaven wrapped in rich chocolate, with a buttery, crumbly base that just melts in your mouth. I remember the first time I made these; the aroma filled my kitchen, and I couldn’t stop sneaking bites before they even cooled. Stick with me, and I’ll help you nail this recipe every single time!

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Why This Recipe Works

  • Simple Ingredients: All pantry staples that come together effortlessly.
  • Perfect Texture: The buttery crust contrasts beautifully with chewy coconut and melty chocolate.
  • Crowd-Pleaser: Sweet enough to satisfy dessert lovers without being overwhelming.
  • Make-Ahead Friendly: These bars keep well and are perfect for gifting or potlucks.
Chocolate Coconut Bars, Coconut Chocolate Dessert, Easy Coconut Bars, Tropical Chocolate Treats, No-Bake Coconut Bars - The image shows a large, square bar with two main layers. The bottom layer is dense and light golden brown, hidden under the toppings. The top layer has two distinct parts: a thick spread of small, shiny dark chocolate chips and a layer of toasted, shredded coconut with a mix of golden brown and creamy white colors. The toasted coconut pieces are uneven and scattered all over, giving a rough texture with some caramelized spots. The bar sits on a wooden board over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

What I love about this Chocolate Coconut Bars Recipe is how every ingredient plays its part to perfection, giving you that ideal blend of textures and flavors. Let me walk you through the essentials and share a few shopping tips that’ll set you up for success.

Chocolate Coconut Bars, Coconut Chocolate Dessert, Easy Coconut Bars, Tropical Chocolate Treats, No-Bake Coconut Bars - Flat lay of a small white ceramic bowl of crushed golden graham crackers, a small white bowl of fine white flour, a small white bowl holding coarse sea salt, a small white bowl with light brown soft brown sugar, a small white bowl filled with pale off-white baking powder, a small white bowl of melted golden butter, a small white bowl heaped with fluffy white coconut flakes, a small white bowl of shiny semi-sweet dark chocolate chips, a small white bowl containing chopped light brown walnuts, a small white bowl filled with thick creamy condensed milk, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Graham crackers: Gives the crust a subtle sweetness and crunch; crushed finely for an even crust.
  • Flour: Helps bind the crust together, ensuring it holds up against the gooey topping.
  • Salt: Just a pinch to balance the sweetness and bring out the chocolate flavor.
  • Unsalted Butter: Melted butter creates that rich, tender crumb in the base.
  • Brown sugar: Adds moisture and a touch of caramel flavor to the crust.
  • Baking powder: Gives a gentle lift to the crust, keeping it from being too dense.
  • Coconut flakes: The star of the topping – use unsweetened or sweetened based on your preference.
  • Semi-sweet chocolate chips: Melts into luscious pockets of chocolate in the topping layer.
  • Condensed milk: Binds the topping ingredients, adding sweetness and a creamy texture.
  • Chopped walnuts: Added crunch and a nutty contrast – optional but highly recommended.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Chocolate Coconut Bars Recipe my own depending on the mood or occasion. You can easily swap ingredients or add extras to keep things exciting or cater to different diets. Don’t be shy to personalize!

  • Nut-Free Variation: I once swapped walnuts for sunflower seeds to keep it nut-free for a friends’ party – just as crunchy and delicious.
  • Extra Chocolate: Want it ultra-chocolatey? Add an extra ½ cup of chocolate chips on top before baking. Chocolate lovers, rejoice!
  • Coconut Lovers’ Boost: Toast the coconut flakes lightly before mixing—they get super fragrant and add a lovely depth.
  • Gluten-Free Option: Use gluten-free graham crackers and a bit of oat flour, and you’re good to go without sacrificing texture.

Step-by-Step: How I Make Chocolate Coconut Bars Recipe

Step 1: Crush and Combine the Crust

Start by crushing your graham crackers—food processor makes this a breeze, but a blender will work too. You want fine crumbs but not powdery. Then mix together your crackers with flour, baking powder, salt, and brown sugar right in a large bowl. Pour in the melted butter and stir until the mixture becomes soft and crumbly. I like to use my hands here—feeling the texture really helps!

Step 2: Press and Bake the Crust

Line an 11×16-inch baking sheet with parchment paper, then press the crust mixture evenly into a thin layer. I find pressing with my hands works best to get a tight, uniform base that won’t crumble. Bake it at 350°F for 10 minutes. Keep an eye on it—the edges should be just starting to turn golden. This step ensures your crust is sturdy enough to hold the rich topping.

Step 3: Mix the Topping

While the crust is baking, combine the coconut flakes, chocolate chips, and chopped walnuts in a bowl. Drizzle the condensed milk over everything and stir gently until well combined. The condensed milk makes the topping yummy and sticky so all the ingredients hold together beautifully while baking.

Step 4: Add Topping & Bake

Spread the coconut-chocolate mixture evenly over the baked crust. Don’t be shy about getting it all the way to the edges. Pop it back into your oven for about 20 minutes at 350°F. You’re looking for bubbling edges and a lightly golden top—that’s when you know it’s ready.

Step 5: Cool and Slice

This part tests your patience! Remove the pan and let it cool completely at room temperature. I usually wait until it’s cool enough to handle, then cut into bars of any size—or heck, bite-sized squares if you want to share (or not!). Cooling is crucial so the topping sets perfectly without sticking everywhere.

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Pro Tips for Making Chocolate Coconut Bars Recipe

  • Crunchy Crust Base: Press the crust firmly and evenly so it holds up under the topping and cuts cleanly.
  • Even Baking: Rotate the baking sheet halfway through for consistent browning and bubbling.
  • Don’t Skip Cooling: Let the bars cool completely before slicing to avoid messy edges and sticky fingers.
  • Use Quality Chocolate: Good semi-sweet chips make all the difference in flavor and texture.

How to Serve Chocolate Coconut Bars Recipe

Chocolate Coconut Bars, Coconut Chocolate Dessert, Easy Coconut Bars, Tropical Chocolate Treats, No-Bake Coconut Bars - The image shows several square pieces of dessert bars arranged on a dark surface with scattered flakes of salt. Each square has a base layer that looks firm and brown, topped with a creamy white layer mixed with melted cheese and chocolate chips, creating a textured and slightly golden top. The dessert pieces have a crispy, slightly toasted look on top with a mix of creamy and crunchy textures. The white marbled texture is not visible as the background is dark. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I adore sprinkling a bit of toasted coconut flakes or extra chopped walnuts over the top just before serving to add that final layer of texture and eye appeal. A light dusting of powdered sugar can also dress these bars up for special occasions.

Side Dishes

These bars pair wonderfully with a cup of black coffee or a creamy latte—makes them feel like a fancy treat. For gatherings, I sometimes serve them alongside fresh berries or a dollop of whipped cream to lighten things up.

Creative Ways to Present

Once, I arranged these Chocolate Coconut Bars Recipe on a platter lined with banana leaves for a tropical-themed party—everyone loved the vibe! You can also stack smaller bars into cute mini towers tied with twine for gifts or dessert tables.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I hope you do), store them in an airtight container at room temperature for up to 3 days. I usually keep mine in a single layer to prevent sticking. They stay moist but won’t get soggy—perfect for snacks throughout the week.

Freezing

I’ve frozen these bars successfully wrapped tightly in plastic wrap and then foil. To thaw, just leave them overnight in the fridge. This method preserves the texture without any compromise in flavor.

Reheating

If you want to enjoy them warm, pop a few bars in the microwave for about 10 seconds. This softens the chocolate nicely without melting it too much. Or for a slight crisp edge, heat in a 300°F oven for 5 minutes—yum!

FAQs

  1. Can I use sweetened coconut flakes in this Chocolate Coconut Bars Recipe?

    Absolutely! Sweetened coconut flakes will make the topping a bit sweeter, so you might want to slightly reduce the amount of condensed milk if you prefer a less sweet bar. But overall, either type works great and delivers that lovely coconut flavor.

  2. What’s the best way to crush graham crackers if I don’t have a food processor?

    No food processor? No worries! Just place your graham crackers in a resealable plastic bag and crush them with a rolling pin or heavy pan until they’re finely crumbed. Just be sure to crush evenly for a nice crust texture.

  3. Can I make these bars vegan or dairy-free?

    You can swap butter for a plant-based alternative, but condensed milk is trickier. There are vegan sweetened condensed milk options available in some stores or online, which can work as a substitute. Using dairy-free chocolate chips completes the swap. It might take a little testing, but it’s doable!

  4. How thick should I spread the crust and topping layers?

    For the crust, aim for a thin but even layer pressed tightly into the pan, about ¼ inch thick. The topping layer will be thicker—about ½ to ¾ inch—so you get that rich, chewy texture with each bite.

Final Thoughts

This Chocolate Coconut Bars Recipe has become my go-to dessert whenever I want something that impresses without fuss. The way the buttery crust pairs with luscious chocolate and coconut always earns me compliments and requests for seconds. I hope you enjoy making and sharing these bars as much as I do—they really are a little slice of sweet magic for your kitchen!

Print
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Chocolate Coconut Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 40 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Magic Coconut Bars are a deliciously rich and chewy dessert featuring a crumbly graham cracker crust topped with a luscious mixture of coconut flakes, semi-sweet chocolate chips, chopped walnuts, and sweetened condensed milk. These bars bake to golden perfection and are perfect for sharing or enjoying as a sweet treat any time.

Ingredients

Crust

  • 2 cup graham crackers crushed
  • 1/2 cup flour
  • 1 tsp salt
  • 14 tbsp unsalted butter melted
  • 2/3 cup brown sugar
  • 1 tsp baking powder

Topping

  • 3 cup coconut flakes
  • 2 cup semi sweet chocolate chips
  • 24 oz condensed milk
  • 2/3 cup chopped walnuts

Instructions

  1. Prepare the crust: Crush graham crackers using a food processor or blender until fine. In a large bowl, combine the crushed graham crackers, flour, baking powder, salt, and brown sugar. Add the melted butter and mix until the mixture becomes a soft, crumbly dough.
  2. Form and bake crust: Line an 11×16 inch baking sheet with parchment paper. Spread the dough evenly in a thin layer on the baking sheet, pressing down firmly with your hands to create a compact crust. Bake at 350 °F for 10 minutes.
  3. Prepare the topping: In a bowl, mix the coconut flakes, semi-sweet chocolate chips, and chopped walnuts. Drizzle the sweetened condensed milk evenly over the mixture and stir gently to combine all ingredients.
  4. Assemble and bake: Spread the topping mixture evenly over the pre-baked crust. Return the baking sheet to the oven and bake at 350 °F for an additional 20 minutes until the topping is set and lightly golden.
  5. Cool and serve: Remove the bars from the oven and allow them to cool completely to room temperature. Cut into about 40 bars and serve.

Notes

  • For a nuttier flavor, substitute walnuts with pecans or almonds.
  • To make the bars gluten free, use gluten-free graham crackers and certified gluten-free flour.
  • Press the crust firmly to avoid a crumbly base.
  • Ensure the bars cool completely before cutting to maintain clean edges.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

  • Serving Size: 1 bar
  • Calories: 210 kcal
  • Sugar: 18 g
  • Sodium: 120 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 25 mg

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