Chocolate Covered Coconut Bars
These Chocolate Covered Coconut Bars are so easy to make and taste just like a Mounds bar with a graham cracker crust....if a Mounds bar had a graham cracker crust. Actually these Chocolate Covered Coconut Bars taste so good with their graham cracker crust I think the makers of Mounds should consider adding a graham cracker crust layer.
These Chocolate Covered Coconut Bars are as easy to make as the Copycat Mounds Bites I made a few years ago.
I found this recipe in an old (late 70's) Choice Chocolate Recipes cookbook from the Farm Journal. You can find a million similar recipes out there on the internet. Most recipes like this one use the same ingredients to make the coconut filling. I did change the pan size and converted it into a bar recipe instead of a cookie recipe as it was originally written. The original recipe called for these Coconut Cookies to be baked in a 9 x 13 inch pan.
After eye balling the amount of graham cracker crumbs and filling I decided this recipe was best baked in an 8 x 8 inch pan. If it was baked in the pan size called for in the original recipe the cookies would be paper thin. I thought this recipe would turn out better as a cookie bar instead of a thinner cookie. The recipe turned out great in the 8 x 8 inch pan.
Chocolate Covered Coconut Bars adapted from the Farm Journal Choice Chocolate Recipes
Ingredients
- 2 cups graham cracker crumbs
- ½ cup sugar
- ½ cup melted butter
- 2 cups sweetened coconut flakes
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce bag semi sweet chocolate chips
- 1 crushed graham cracker (optional) ½ cup sugar
Directions
- Prepare an 8 x 8 inch baking pan by layering parchment paper over the bottom and leave a little hanging over the sides.
- In a bowl mix the graham cracker crumbs, the sugar and melted butter.
- Press the mixture into the bottom of the prepared 8 x 8 baking dish.
- Bake in a preheated 350 degree oven for 10 minutes.
- Meanwhile mix the coconut flakes into the condensed milk.
- Remove the crust from the oven and immediately spread the coconut mixture over the crust.
- Return to the oven and bake for 15 minutes.
- After 15 minutes remove from oven and immediately spread the bag of chocolate chips over the top of the coconut filling.
- Allow chips to melt for about 15 minutes. With a offset spatula spread the melted chocolate chips over the filling.
- Sprinkle with crushed graham cracker cookie.
- Allow chocolate to harden before cutting into 16 squares.
Old Fashioned Chocolate Covered Coconut Bars
Ingredients
- 2 cups graham cracker crumbs
- ½ cup sugar
- ½ cup melted butter
- 2 cups sweetened coconut flakes
- 14 ounce sweetened condensed milk
- 12 ounce semi sweet chocolate chips
- 1 crushed graham cracker optional
Instructions
- Prepare an 8 x 8 inch baking pan by layering parchment paper over the bottom and leave a little hanging over the sides.
- In a bowl mix the graham cracker crumbs, the sugar and melted butter.
- Press the mixture into the bottom of the prepared 8 x 8 baking dish.
- Bake in a preheated 350 degree oven for 10 minutes.
- Meanwhile mix the coconut flakes into the condensed milk.
- Remove the crust from the oven and immediately spread the coconut mixture over the crust.
- Return to the oven and bake for 15 minutes.
- After 15 minutes remove from oven and immediately spread the bag of chocolate chips over the top of the coconut filling.
- Allow chips to melt for about 15 minutes. With a offset spatula spread the melted chocolate chips over the filling.
- Sprinkle with crushed graham cracker cookie.
- Allow chocolate to harden before cutting into 16 squares.
Nutrition
Do you love cookie bar recipes? Check out some of my other cookie bar recipes.
Peter @ Feed Your Soul Too
These are great looking layer bars.
Arlene Mobley
Thank you Peter.
Maureen
Every layer in this bar looks perfect. I love every part of coconut. And it looks good being paired with chocolate. Very lovely bars you have here!
Arlene Mobley
Maureen
Thank you!