Coconut Chocolate Bars Recipe

Introduction

These Coconut Chocolate Bars are a delightful combination of rich chocolate, sweet coconut, and a buttery oat crust. Perfect for dessert or a special snack, they’re easy to make and sure to impress anyone with a love for sweet treats.

Ingredients

• 1 cup flour
• 1 cup oats
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, melted
• 2 cups chocolate chips
• 14 ounce sweetened condensed milk (can), divided
• 2 tablespoons butter
• 1 teaspoon vanilla
• 3 cups flaked or shredded coconut

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a medium-sized bowl, combine the flour, oats, brown sugar, baking soda, and salt.
2. Step 2: Add the melted butter to the dry ingredients and mix until combined. Press the mixture evenly into a 9×13-inch glass baking dish.
3. Step 3: Bake the crust at 350°F for 12-15 minutes. Remove from the oven and let it cool slightly until it is just warm to the touch.
4. Step 4: In a medium saucepan over medium heat, combine the chocolate chips, 14 ounces of sweetened condensed milk, 2 tablespoons of butter, and vanilla. Stir constantly until the mixture is melted and thickened.
5. Step 5: Pour the chocolate fudge mixture over the warm oat crust. Allow it to cool completely at room temperature.
6. Step 6: Pulse the coconut in a food processor or blender 1-2 times until coarsely chopped. In a bowl, mix the chopped coconut with the remaining sweetened condensed milk.
7. Step 7: Spread the coconut mixture gently and evenly over the cooled fudge layer. Let it chill until set.
8. Step 8: Once set, cut the bars into 24 squares and serve.

Tips & Variations

• For a nuttier crust, add 1/2 cup chopped nuts to the oat mixture before baking.
• Use dark chocolate chips for a richer, less sweet fudge layer.
• To make these bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• If you prefer a smoother coconut topping, process the coconut longer until it is finely shredded.

Storage

Store the coconut chocolate bars in an airtight container in the refrigerator for up to one week. To serve, allow them to come to room temperature or warm slightly for a softer texture. These bars can also be frozen for up to 2 months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded coconut instead of flaked coconut?

Yes, shredded coconut works well in this recipe. Just pulse it in the food processor to ensure it mixes evenly with the sweetened condensed milk.

Do I have to bake the oat crust before adding the fudge layer?

Yes, baking the crust first helps it set firmly and prevents it from becoming soggy under the fudge layer.

Coconut Chocolate Bars Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

Delight in these rich and chewy Coconut Chocolate Bars featuring a buttery oat crust, a luscious chocolate fudge layer, and a sweet coconut topping. Perfect for satisfying your dessert cravings with a harmony of textures and flavors all baked to perfection.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 24 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup flour
• 1 cup oats
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter (melted)

Fudge Layer

• 2 cups chocolate chips
• 14 ounce sweetened condensed milk (can)
• 2 tablespoons butter
• 1 teaspoon vanilla

Coconut Topping

• 14 ounce sweetened condensed milk (can)
• 3 cups flaked (or shredded) coconut

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. Prepare the crust mixture: In a medium-sized bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter until the ingredients form a uniform mixture.
3. Bake the crust: Press the crust mixture evenly into a 9×13-inch glass baking dish. Bake in the preheated oven for 12-15 minutes until set and lightly golden. Remove and allow it to cool until just warm.
4. Make the fudge layer: In a medium saucepan over medium heat, combine the chocolate chips, 14 ounces of sweetened condensed milk, butter, and vanilla. Stir continuously until the chocolate chips melt completely and the mixture thickens slightly.
5. Spread fudge on crust: Pour the warm fudge mixture evenly over the baked oat crust. Allow it to cool completely to set.
6. Prepare coconut topping: Pulse the shredded or flaked coconut 1-2 times in a food processor or blender until coarsely chopped. In a bowl, combine the chopped coconut with the remaining 14 ounces of sweetened condensed milk, mixing well.
7. Spread coconut topping: Gently spread the coconut and condensed milk mixture evenly over the cooled fudge layer.
8. Chill and serve: Allow the bars to cool completely until set. Once firm, cut into 24 squares and serve.

Notes

• You can substitute regular oats with gluten-free oats to make this gluten-free if needed.
• For a different flavor, try using dark chocolate chips instead of semi-sweet or milk chocolate.
• Ensure the fudge mixture is thickened but not burnt by stirring constantly over medium heat.
• The bars keep well in an airtight container refrigerated for up to one week.
• Pulse the coconut only 1-2 times to maintain some texture; over-blending will make it too fine.

Keywords: coconut chocolate bars, chocolate coconut dessert, baked chocolate bars, oat crust bars, easy dessert recipe