Chocolatey coconut cookie bars with a graham cracker crust, great for people with a sweet tooth.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
20 mins
total:
55 mins
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Melt the butter in a saucepan; remove from heat and stir in the sugar and graham cracker crumbs. Spread the mixture into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until slightly firm, about 10 minutes.

  • Stir the coconut and condensed milk together in a bowl; spread over the baked crust and return to oven for 12 minutes more. Set aside to cool at least 10 minutes.

  • Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. Allow to cool until the chocolate sets.

Nutrition Facts

368 calories; protein 5.5g 11% DV; carbohydrates 43.6g 14% DV; fat 20.7g 32% DV; cholesterol 31.4mg 11% DV; sodium 185.9mg 7% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/08/2009
The taste of these bars was good but I feel the amount of ingredients are not sufficient for a 9 X 13" pan. I really had to spread the crumb mixture thinly and then had a problem getting the coconut/milk mixture to spread on top of it. I ended up using almost 2 cups of morsels to make a decent layer of chocolate and I spread the nuts on top. I would make them again but would try using a 10 X 13" jelly role pan. You may have to check for baking times with this alteration. Read More
(13)

Most helpful critical review

Rating: 2 stars
06/26/2014
The sugar was not needed too much crust or not enough chocolate. Read More
(1)
18 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/08/2009
The taste of these bars was good but I feel the amount of ingredients are not sufficient for a 9 X 13" pan. I really had to spread the crumb mixture thinly and then had a problem getting the coconut/milk mixture to spread on top of it. I ended up using almost 2 cups of morsels to make a decent layer of chocolate and I spread the nuts on top. I would make them again but would try using a 10 X 13" jelly role pan. You may have to check for baking times with this alteration. Read More
(13)
Rating: 4 stars
08/27/2014
I've been making these for 20 years! You don't need the white sugar in the crust it is overkill. I've always doubled the toppings. Those can be changed to suit your own tastes. Use butterscotch peanut butter or milk chocolate chips for a different taste. I usually use pecans but almonds and walnuts are great too. Make your life easier by lining the pan with aluminum foil. Let the bars cool after baking then just lift them out. Read More
(7)
Rating: 5 stars
01/26/2014
Love these but they are very rich. Went with the advice of others and used a smaller pan which did made them thicker bar. Next time I may not use a whole of sweeten condense milk to cut down a bit on the richness. Read More
(4)
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Rating: 4 stars
08/10/2009
I think these bars tasted great also however based on Julies review I doubled the whole recipe. The crust was then too think. Everything else was nicely proportioned when it was doubled but i would make just a little more crust if the regular amount isnt enough. But i would still double the middle and top part. It is very sweet. Thanks for the recipe Read More
(4)
Rating: 5 stars
04/02/2013
I did use a smaller pan 7x10 brownie pan and I thought the height of the bar was good thanks to previous reviews. I used graham crackers that had sugar on them so I reduced the sugar by 1/2. Using a butter knife helped spread the cond. milk mixture. The chocolate chip layer did not harden up very fast at all even outside in 35 weather. But eventually got there. Read More
(4)
Rating: 2 stars
06/26/2014
The sugar was not needed too much crust or not enough chocolate. Read More
(1)
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Rating: 5 stars
06/20/2014
WadieS is right. I have been making these for more than 30 years. Walnuts work fine. Hazelnuts are excellent also. The butterscotch is grand. Of course I am a chocoholic so I prefer chocolate. I live in Senior Citizen housing and although I am almost 80 I bake for many people here. I make these four or five times per year. Read More
(1)
Rating: 4 stars
08/16/2014
I had a half of can of sweetened condensed milk to use up. This was a nice recipe to use it on. They are VERY rich so I'm glad I only made a small pan. I took them to Girl's Night Out and they all enjoyed them. Read More
(1)
Rating: 5 stars
04/16/2014
Made these for my brother-in-law's surprise party and there were such a hit! So many people asked for the recipe! I made exactly as written and yes they were a bit on the thin side but they are so rich you really don't need them much thicker. Will make these again and again. Thanks for the recipe!! Read More
(1)