Coconut bars on a graham crust topped with chocolate.
I make these bars every year for Christmas as they are awesome. I agree that the coconut is hard to spread without breaking the graham cracker crust, but have found a simple solution. As soon as you pull them out of the oven after baking the coconut, I use the flat side of a spoon, sprayed with cooking spray and smooth out the coconut. The coconut mix is now more pliable, now that it is hot. I finish recipe as follows. I even sometimes sprinkle a few slivered almonds on top top make them like Alomnd Joys.
Read MoreI made these bars because some of the photos look so good, but my bars were thin and did not resemble the photos at all. Now I've gone back to read the reviews of the photos I've admired to see that the bars were modified by baking in a smaller pan to get thicker bars and by increasing the coconut and/or chocolate layers. As written, these bars are way too sweet, and I didn't even add the white sugar to the crust. If I were to make them again, I would tone down the sweetness even more. I'd eliminate the white sugar, use unsweetened coconut, use more coconut (but not increase the sweetened condensed milk with it), and bake them in a smaller pan. You really have to have a sweet tooth to like this recipe.
Read MoreI make these bars every year for Christmas as they are awesome. I agree that the coconut is hard to spread without breaking the graham cracker crust, but have found a simple solution. As soon as you pull them out of the oven after baking the coconut, I use the flat side of a spoon, sprayed with cooking spray and smooth out the coconut. The coconut mix is now more pliable, now that it is hot. I finish recipe as follows. I even sometimes sprinkle a few slivered almonds on top top make them like Alomnd Joys.
Great! I did not add the sugar to the graham cracker crust. I always wonder why the extra sugar when there is already sugar in the graham crumbs. Anyway, it was plenty sweet enough. I also, as suggested by another reviewer, spread the coconut on thop of the hot crust and then poured the condensed milk on top of that and it worked perfectly.
These bars are delicious! My grandmother has been making them for years and they are a family favorite. I would highly recommend substituting Hershey's chocolate bars for the choc. chips. Not only do they add great flavor, but they create a smooth top on the bars. Add 6 unwrapped bars after they come out of the oven. The bars will naturally melt over the coconut/milk mixture. You can then smooth it out over the top. My mom recommends to score the bars with a sharp knife before they fully set up. This way you can get nice clean slices. Also, I love these bars chilled!
To fix the spreading problem others have mentioned. I put the coconut over the graham base and then poured the milk on top directly from the can. Wait a few mins and it is all mixed. I also added almonds on top and drizzled the chocolate.
Awesome bars! I made them in a smaller pan so they would come out thicker. I added 1 tsp. coconut extract to the S.C. milk to intensify the coconut flavor. I also added 1 Tbsp. vegetable oil to the chocolate chips to make it easier to cut after they set. Turned out great!
Easy, quick recipe that the family loved...I added about a tablespoon of vegetable oil to the chocolate chips and microwaved them to make cutting a bit easier later on. Thanks Annie added this one to my recipe box.
The taste is way better than any mounds bar I've ever had but it need few changes. The coconut mixture just wasn't enough to spread out with out tearing up the crust so I doubled it but next time I will just increase it by another half. I melted the chips in a doubled boiler and it cooled to quick to spread well so I made another cup or so to cove it. It does sink down in to the coconut mixture. When it cooled it was hard and turned out a little on the thick side which made it hard to cut. next time I will stick with the original chocolate amount but I will and 1/3 of a bar of paraffin wax which will make it not only easier to spread but will keep it soft when you try to cut into bars. if you don't have wax I highly suggest you precut through the chocolate when it is half way cooled to allow you cut it when its fully cooled without you breaking any chocolate. I am not a fan of coconut (I don't even like Samoa's girl scout cookies) But this recipe is so good I had to immediately package up as my as I could to send to my sister in Iraq to stop from eating them. This is surely something I will take to work to impress.
I made these bars because some of the photos look so good, but my bars were thin and did not resemble the photos at all. Now I've gone back to read the reviews of the photos I've admired to see that the bars were modified by baking in a smaller pan to get thicker bars and by increasing the coconut and/or chocolate layers. As written, these bars are way too sweet, and I didn't even add the white sugar to the crust. If I were to make them again, I would tone down the sweetness even more. I'd eliminate the white sugar, use unsweetened coconut, use more coconut (but not increase the sweetened condensed milk with it), and bake them in a smaller pan. You really have to have a sweet tooth to like this recipe.
I'VE HAD THIS RECIPE FOR 30 YEARS, AND THE PROBLEM SPREADING THE COCONUT IS SOLVED BY HEATING THE CONDENSED MILK, THEN ADDING THE COCONUT TO THE MILK, RIGHT BEFORE SPREADING ON THE CRUST. THEN JUST FOLLOW THE RECIPE AS IS.
Very rich & good. Use more of the coconut mixture, less graham cracker. I made the coconut smooth more easily by layering the coconut first, then slopping the milk over it.
Great! I added 2 2/3 cups of coconut and used milk chocolate chips because I think that taste much better than semi-sweet chocolate. If you have lumps in the chocolate it is either because you let it cool and you need to slightly re-heat or you over-heated it. I highly suggest using Hersheys milk chocolate in the form of either chocolate chips, or candy bars. I never had any problems spreading the coconut over the bottom layer. I can see where it would break, but try to pour the mixture all over as best as possible and not just in the center. Spread is gently and carefully. Best served cold or cool.
These are delicious but would have been too sweet for my family. Didn't add sugar to the graham crackers and used a smaller bag of chocolate chips. I solved the chocolate spredability issue! When the bars come out of the oven (after the coconut layer) sprinkle the chips on to evenly, and put back in the oven (with it turned off) for a couple of minutes. When you take it out, they spread beautifully and easily! Also, one less bowl to clean!
Got rave reviews!! I added more of the coconut mixture - it was about not quite doubled - I'd say more like one and a half to one and 3/4 of what the recipe called for. It completely covered the graham crust, no trouble spreading at all if you are gentle and have more topping to work with! I also used a cup of milk chocolate chips and a cop of semisweet, to get a better flavor balance (and because my dad refuses to eat SS chips) Scored the chocolate for easier cutting, too. But everyone loved it. My dad even requested that I add it to our annual Christmas Cookie List - very high praise indeed!!
To make this much faster: Just use graham crackers right out of the box! Lay them on the bottom of a 9x13 pan then follow the recipe as if that's your cooked base! You may have to reduce the topping, or spread it over 2 cookie sheets of graham crackers, depends how dense you like them.
Easy and delicious. I add a bit of green food coloring to the condensed milk and coconut for the Christmas holidays.
These were pretty good, but like others have said, i prefer the 7layer magic cookie bars. I almost doubled the amount of coconut and sweetened milk, and i think it was a good amount. I also just sprinkled the chocolate over the hot topping, placed back in the oven for 2 min, and then spread it out and it worked perfectly.
Recomend following changes. Skip the sugar and freeze or refrigerate overnight the graham cracker crust. Do not bake the crust before addition of coconut mixture. Mixture will spread smoothly over the chilled uncooked crust Bake 20 minutes at 350 and place Hersey Bars over still hot mixture. Spead after melted.
If you love coconut you will LOVE this recipe. So sweet, rich and decadent. Was a very simple recipe to follow too! Loved it!!!
YUM! I didn't even bother to mix the coconut & condensed milk- I just sprinkled the coconut over the crust and drizzled the milk over the top. As for the chocolate chips, if you sprinkle them on immediately after the bars come out of the oven, they will melt right on top and then you just spread them around.
Excellent! To avoid the problem some had with spreading the coconut layer on top of the graham crackers I poured the coconut/sweetened condensed milk on, stuck it in the oven for a few minutes, pulled it back out and easily spread the warmed mixture around. I sprinkled sliced almonds on top of the chocolate. They are really, really tasty. Thanks! :)
I love this recipe!! So good...I made this in an 8 by 8 pan, used a whole bag of coconut which I put down first over the hot crust. I then put the SCM over the coconut.. I kind of mixed it into the cocout... Baked it and then I put on a whole bag of milk chocolate/peanut butter chips, I put it back into oven to melt, then I spreader the chips, so good! Thanks for the recipe:-)
I brought these to a cookout and they were the hit of the dessert table! Thanks!
I tried following the recipe to a T, thinking that other reviewers had said this and that and I could always do something different the second time. But it came out perfect, so there's nothing to change for me! one of the fastest, easiest and capturing treats you can ever do! I didn't even bother to mix coconut with condensed milk, but just spooned the coconut and the milk went straight over it from the can itself...
These are delicious, but the difficulty in making dropped the rating a bit. I could barely make the graham cracker mix spread far enough for a 9x13, the same went for the chocolate. If I were to make these again, I'd either do a 8x8 pan and half the coconut mixture... or I'd double the graham cracker crust and the chocolate.
Wow! Too sweet. The sweet condensed milk and the chocolate is just a bit too much. Don't think I will make this again.
These are great! They were a hit at the Coffeehouse Night I took them to. Next time, I'd cook the crust for 10-12 minutes instead of 15. I also poured the milk over the coconut in the pan and instead of melting the chocolate, I just sprinkled the chips over the hot coconut. A few minutes later, I took a butter knife and spread the warm chips to make the top layer.
I made these for Easter yesterday! They were SO good! My second batch I topped with sliced almonds and made them Almond Joy Bars. Great Recipe and thanks for posting!
I halved the recipe and baked in an 8x8 square pan. When putting the coconut mixture on the graham cracker crust, I sprayed a frosting knife with non-stick spray and then patted it until it spread across. This is a very good, very rich, dessert that satisfied my coconut craving. Thank you for sharing!
Love this recipe. These were quick and easy to make. I used dark chocolate chips which gave them a rich chocolate taste. I will definately be making these again!
Very yummy. Did as another suggested and poured the milk over the coconut. I have made these several times, once being for a dessert option at my rehersal dinner. Great recipe
These are excellent with a little tweaking. I did not mix the cracker crumbs, sugar and butter, but rather melted the butter (I used a bit more than called for) in the pan in the oven, omitted the sugar completely, and just sprinkled the crumbs on top of the melted butter, pressed it down a bit, then let it bake. I almost doubled the coconut filling amount, using 3 1/2 cups of coconut (I chopped the flaked coconut in the processor to make it finer and more like real Mound Bars), sprinkled it atop the baked graham crust and poured 2 - 14 oz. cans of sweetened condensed milk over the coconut. Of course, it took much longer to bake (about 25 minutes). Once the filling set up, I just sprinkled the chocolate chips (tossed with about 1 1/2 Tbs. vegetable oil) evenly over it; put it back in the turned off oven and let the chips melt. I then spread the melted chocolate over all with an offset spatula (quite easy). I let it cool to room tempertature then refrigerated for about 2 hours before cutting into small bars (they cut very easily). They are absolutely delicious, especially with a hot cup of espresso.
These are super good and really easy. I followed the reviews of some of the rewiewers and spread coconut over graham cracker base and then drizzled sweetened condensed milk over coconut. After baking the second time I turned oven off scattered chocolate chips over coconut and then put back in oven for a few minutes. Pulled it out of the oven and easily spread melted chocolate to smooth. I will make these a lot.
Good, but very sweet. I think it would have been better with only 1/2 the amount of chocolate, and just drizzling the chocolate on the top, with some of the coconut showing. I followed the suggestion of other reviewers and first topped the crust with coconut, then poured the sweetened milk over that.
My kids & I (they're 9 & 10) thought this was way too rich with all of the chocolate. We decided that next time we will use more coconut and just drizzle the chocolate over the top -- maybe use half of the recommended amount. We did follow the recommendation to put the coconut down and then pour the sweetened condensed milk on top, and that worked well.
Sometimes you feel like a nut......sometimes you don't! Oh my goodness this is a delicious recipe. I made as written for half the pan and added some chopped almonds for the other half. These bars were wonderful. They cut nice and held their shape - a real + in my book. I took this to a girls night out dinner and they loved them and took home all the leftovers. Thanks Roseypet for this recipe.
These are good. Very rich and not exactly like a mounds bar because of the graham cracker crust but delicious and easy. Will definitely make again.
Everyone loved these, even though I didn't put enough butter in the crust and it all fell apart. I also left out the sugar and followed other reviews by pouring the condensed milk over the coconut and using chocolate bars on top. Popped them in the oven for 2 mins and the chocolate melted perfectly.
Everyone loved them. I followed one a reviewer's advice and poured the milk over the coconut and added a tbsp. of oil to the chocolate chips to spread more easily. The only problem that I had was that the graham cracker crumbs on the very bottom were still crumbly and didn't hold. But I'll maybe add a little more butter next time. Great recipe overall.
Oh no. I LOVE LOVE LOVE Mounds and Almond Joy and this is not nearly as good. The semi-sweet chocolate is a disaster- milk chocolate might help but I'm not willing to give it another shot. Double crust might help too but the way they are- I did not care for these. Sorry, I really wanted to like these.
These are awesome!! They are easy and simple and come out fantastic! I took the advice of another review and sprinkled the coconut over the crust and then poured the sweetened condensed milk over and with a spatula gently smooshed the coconut and milk together. Also, I just melted the chocolate in a bowl in the microwave and added a small amount of shortening and combined it into the chocolate. This way when the chocolate hardened, it was not brittle. So yummy and everyone really liked it! Thanks!
These are delicious! I put the coconut on top of the crackers and then just poured the condensed milk over it, and it worked just fine. I also used Hershey bars for the top, but I wish I hadn't; the sweetness of the bars was a bit too much. Semisweet chocolate, as the recipe states, would probably have tasted better. Great recipe, thanks for sharing!
These are very tasty, but a little messy to make. I think there is too much graham cracker crust for the recipe. It's hard to spread the coconut mixture. Instead of melting the chocolate chips, I sprinkled them over the top then stuck the pan back in the oven for a few minutes, spread them when I took the pan out. To make cutting easier I put my entire pan in the freezer for about 30 minutes after it cooled, then cut into bars. Much easier and neater.
I also found the coconut mixture difficult to spread dropped by spoonful on to crust then warmed in the oven for a few minutes ,much easier to spread ,also will melt chocolate topping with a little heavy cream or oil next time chocolate it was hard and difficult to cut without chocolate breaking but the taste was heavenly will def make again
I made this recipe first last Christmas. Made the second batch that same night. My helpers in the family downed the first one. I wish I could rate this higher
Very good, but people were right it is hard to put the coconut filling on but i just added a tad of milk and it was just fine.
This is so yummy, but a bit hard to work with. I used a whole package of coconut which was 2-2/3 cups and the milk covered it good. I'm going to experiment with the chocolate part, I dropped choc chips on top of warm coconut and while it was warm everything was good. But when it cooled the choc chips fell off.
I think it would be really tastey in theory but...the graham cracker crust, and the chocolate top, were twice as thick as the coconut center. I followed the recipe exactly except used 1/2 bag of choc chips with a dolop of peanut butter added to keep the topping soft enough to cut. Not enough coconut center for my taste.
Needless to say, I love these ingredients but cutting sugar. This recipe is basically Magic Cookie Bars, made the hard way. Mixing coconut & sweetened condensed milk together & trying to spread it out, called for a way to make it easier to spread by one lady. No need, just do the layers: Melt butter in the pan in oven. No sugar is needed--GC crumbs already have sugar in them, so does flaked or shredded coconut & SC milk. Sprinkle graham crumbs over melted butter & press it out. You don't have to bake this crust separately either. Unless, you prefer it that way. My recipe's way, pours SC milk gently over whole crumb area--spreading a little,if needed. Add each remaining ingredient, pressing down on each layer, lightly to secure. I continue with this order: chocolate chips, coconut, & add nuts, if you like. MCB's call for nuts. Then bake, until golden, about 15-20 mins. The picture that is shown, with huge hunks of chocolate, would be too hard to eat & probably too rich, to suit me. If I made them that way, I would most likely cut into smaller squares or bars.
I love these! Instead of melting the chocloate I just sprinkled the chips on and then spread with a spatula after they melted/became soft. Worked great!
Based on other reviews, I just sprinkled the coconut over the crust and then poured the sweetened condensed milk over top. worked perfectly!
wow!!! delicious!!! i added 1/4 cup extra butter to the crust to make it stay together a lil better and other than that this recipe is perfect as is and needs no changes! if u love almond joy just us milk chips and add a lil chopped almonds in chocolate and there u go! sometimes u feel like a nut sometimes u don't!! lol!!! enjoy!!
Great concept - what's not to love about graham crackers, coconut, and chocolate - but these just didn't work for me. The crust didn't have enough butter to really firm up, it was very crumbly. This made it hard to spread the very sticky filling. I also think milk chocolate would have made a better choice for the top layer. Again, the crust was so crumbly that the bars didn't cut neatly. I won't bother to make these again.
Yummy! I used a 8x8 in. pan, used only 1 cup graham crackers, added an extra cup of coconut flakes, halfed the chocolate chips, and used the full amount of milk.
These were really good and easy. I just sprinkled the coconut on and poured the milk over that. As a few other reviewers suggested I added a tiny bit of oil to the chips when melting and I had no problem cutting them.
I used fat-free condensed milk, which I have found works just as good! The reasons this recipes gets 4 instead of 5: You MUST put the coconut mixture on hot, otherwise it is a crumbly mess. I think next time I will try just spreading out the coconut & then pouring the milk on top of it. I also felt these were very good, but I agree with another review that there is too much graham cracker crust (and I love graham cracker crust!). You also need to do something to chocolate so it will cut easier later, like add a tbsp. of vegetable oil. They are tasty and I would make them again, but once a year is plenty. :)
For some reason this recipe was not what I was expecting. I think it was too much graham crackers. I will keep trying other recipes!!!!
All I can say is WOW! My husband wanted his Mom's Mounds bars - but after tasting these - he will never go back. I added milk to the choc chips and microwaved them which cut down on time on an already quick and easy recipe! LOVED IT!
very rich bar!
Excellent...took them to work and my coworkers couldn't stop eating them. I added almonds.
Great, easy recipe. My husband said these might be his new favorite cookie and he isn't even a coconut fan.
Very good! I Used milk chocolate chips instead of semi-sweet. Tastes just like a mounds candy bar.
These are great! I still used a 9 by 13 pan. I omitted the sugar from the crust. I doubled the coconut and the condensed milk. The first time i made this i double the coconut but not the milk but some parts didn't hold too well. So now i used one can of sweetened and one can unsweetened. Like others suggest, its so much easier to just drizzle the milk over the coconut. I put the semisweet chips on top and popped it back into the oven for a couple minutes and spread it over the coconut. I topped with shaved almonds. My husbands co workers rave over this recipe. It's sweet but not too sweet.
Honestly, I was pretty disappointed with the first round of this recipe. The crust was crumbly and never set properly. The coconut was impossible to spread, as was the chocolate. So here is how I did it on round two. I used no sugar and 1 cup of butter for 2 cups of graham crumbs. I sprinkled the coconut on top of the crust and then poured the condensed milk over that. I then sprinkled the chips on it and let it sit in the oven after I turned it off and then gently smoothed the top with a icing spatula. End of the day, this is a great concept for a recipe, but the directions as is are a little impractical.
Not at all impressed with this one. The comingling of coconut and graham crackers didn't get a good response at all. I made them again, but this time I made brownies (instead of the graham crackers) as my base, topped it with the coconut mixture and chocolate topping, they were AWESOME!
Pretty good. Were hard to cut through. May want to set out prior to cutting. But overall they were tasty.
Yum! My husband loved these so much he said they were better than an actual Mounds bar! This is a keeper - just make sure to use dark chocolate to stay true to the Mounds flavor.
These are very good. Be sure to grease the pan or they will stick badly. I used others advice and sprinkled the coconut over the crust then pour the milk on top. This made it so easy. I melted the chocolate in the microwave with 1 TBSP canola oil and it poured easily, and gave it a glossy look. I dont think it tasted like a mounds bar, because mounds dont have a crust, but they were still yummy!
Super amazing!!!! If you don't have a double boiler than you can do what i did and after you take the bars out of the oven with the coconut on, then you can sprinkle the chips on top then put it in the oven (turn the oven off). When they have been in there for a little bit I took them out and just spread the chips around. These are like so amazing though make sure to make 2 batches because you will eat them up right away!!
Easy enough that my 2 year old loves to make these with me! We usually use chocolate crackers. Sprinkle the crust with the coconut and drizzle the milk over that. Top with hershey bars.
Pretty moist and good, followed other suggestions to just spread the coconut down then the milk , added chopped almonds on top of chocolate, Yum!
The best ever! Really tastes like a Mounds Bar, but better cause you have more to eat! Super simple and everyone loved it. Will do again and again.
This was a big hit with my family. My only problem with the recipe is that the crust was really crumbly. Next time, I'll add more butter.
These were so good and very easy to make! Everyone loved them,I will definitely make them again!
If you love coconut you will LOVE these! So yummy and decadent! Very simple recipe! Mine were actually better the next day after they had been in the fridge overnight! ;-) Awesome!!!!!!
These bars were a huge pain to make and didn't turn out. I did everything exactly like the directions explain. The coconut mixture does not spread well. The choc chips didn't melt well. I tried to melt them a bit more by adding some milk and heating on the stove and it turned into a giant hard ball of choc. It would not spread out so it's pretty much just lumped on in random spots. I won't make this again. It was for a friends birthday too.
I love these. I wanted to bake but had no flour? Crazy. These bars are very decadent - like eating a candy bar. I didn't mix the coconut with the condensed milk. I did what other suggested and just put the coconut on and then poured the milk over it and baked. It all melds in the oven. For the chocolate chips - I poured them on and popped the pan back in the oven for a minute or two and then spread the chocolate with a knife. I think next time I'm going to use milk chocolate instead of semi sweet. These are really good and really hit the spot for an afternoon sweet treat!
We loved these. I used about 2 1/2 cups of coconut, spread that on the base and then poured the milk on top. Much easier that way. Thank you for the recipe.
I made these for my dad for his birthday as he loves Mounds bars. I don't like coconut so this review is based on others' opinions. They loved them. I did use an 8x8 pan instead of a 9x13 pan and upped the baking time a bit. Otherwise I followed the recipe. I can't imagine using the specified amount of the coconut layer in a 9x13 pan. I had a hard enough time as it is spreading it in an 8x8 pan. Whatever the case, people loved them and I'll make them again :)
We loved these!! I changed a few things after reading a few reviews though. I cut the crust ingredients in half, but kept the filling the same and used an 8x8 pan. So, I doubled the filling. It took a little longer to bake that way though. After they came out of the oven, I sprinkled choc. chips on it and put it back in the warm oven to melt them and then spread them around. We also couldn't wait until they cooled, so we put them in the freezer for about 20 minutes. Yummy!!
This recipe is great! I did follow some of the suggestions, by not adding so much sugar, and it's still very sweet. Also, I place the chocolate bars (broken up) on top along with semi-sweet chips and stuck it back in the oven for about 3 minutes. That way you do not have to dirty another bowl/container with melting all the chocolate.
I will never make this again…I followed the recipe and you can’t spread the coconut concoction you have to use small spoonfuls and line them up because when you bake it, it evens out! My crust tasted burnt! They are not worth the trouble!
I followed the directions as stated however my graham cracker crust completly fell apart when I tried to spread the coconut mixture over it. It seems the coconut was too thick to stand up to the crust. Very disappointing! I don't know what I did wrong.
Every time I make these I get asked by people which bakery I got them from! Even people who hate coconut love these bars!
These were okay. Obviously, they're not really like Mounds Bars--Mounds bars don't have the cookie crust/graham cracker crust component!--, but these were okay. 'Probably closer to Mounds Bars with just the chocolate-covered coconut combination, but for those just wanting a sweet, these are fine.
I dont really go for coconut but these were very good! Hard to get out of the pan though. Would recommend these to anyone!
I really like this recipe (as have all my roommates), but modified it, and will do so even more next time around. I would add more condensed milk and coconut, so that the coconut layer can be evenly spread over the crust. I added milk, because I did not have any more condensed milk, and that worked all right. I also added coconut rum (3 tbs each) to both the coconut filling and the chocolate topping. This made them both easier to spread and added to the flavor.
I cut the recipe in half and used and 8 x 8 glass dish. Instead of mixing the coconut and milk, I just sprinkled the coconut on the graham cracker crust after baked. Next I slowly poured the milk over the coconut. The difficult part for me was the chocolate. I don't know if I didn't have enough to pour/spread because I halved the recipe. I ran short and couldn't spread the chocolate easily. These were VERY SWEET! I was craving chocolate and couldn't wait til they were completly cooled. I just took a spoon and had a few bites!! This would be very good with a scoop of vanilla ice cream. By the way it DID hit the spot!
I'd give these 5 stars, but they weren't quite as PRETTY as I wanted them to be. I lined a 9x9 glass pan with parchment paper, with edges extended, and patted the crust on top of the paper. Didn't use any sugar for the crust. Baked at 350 for 20 minutes (I think that was my problem; I should have baked them longer). Then I did what practically everyone else did and sprinkled the coconut on top of the hot base and drizzled the SCM on top of that. Bake another 20 minutes (again, I think I should have left them in the oven a little longer). I finely chopped up 12 ounces of 60% cacao bittersweet Ghiradelli bars, and scattered them over the top of the (very nicely browned) coconut top, put back in the oven for 1-1/2 minutes, then used an offset spatula to spread the chocolate around. Easy peasy! Let cool in the pan for 1/2 an hour, then lifted the paper out onto a rack to cool an hour. The chocolate hadn't set up at all, so I refrigerated another hour, then cut into bars. My problem at that point was that the crust kind of fell apart, and I don't think the coconut filling was quite done (it was pretty thick). In spite of that, these were DELICIOUS, and I'd definitely make again. Taking these to work tomorrow...we'll see how it goes.
These are amazing! I was kind of iffy about making them because my family doesn't like coconut very much but my husband requested that I save this recipe and make them more! They are so tasty and so easy to make. Definitely a keeper!
i'm only 14 and it was soooo easy 2 cook and by the way my parents didn't get angry since there's not much ingredients and not that mess!!! AND they LOVED it!!! thanks!! :)
