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.
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!
Peter @ Feed Your Soul Too
These are great looking layer bars.
Arlene Mobley
Thank you Peter.