Coconut Chocolate Bars are the coconut lovers dream. These bars have a buttery graham cracker crust layered with a sweet coconut filling and then topped with a rich chocolate layer. Slice into these Coconut Candy Bars for a sweet treat any day of the week.
This coconut bars recipe is so simple to make. I whipped these up the other day to serve up after dinner. The whole family gobbled them right up, and I almost thought to myself I should have made a double batch.
Chocolate Coconut Bars
Chocolate coconut bars only require a handful of ingredients and no major prep work goes into these bars. That is what I love about them. Whip them up for summer cookouts, slumber party desserts, and of course for the occasional sweet cravings.
How to make Coconut Chocolate Bars
Make the graham cracker crust. If you're using graham cracker sheets, place them in the food processor until fine crumbs form and then add the butter and sugar. If you're using store-bought graham cracker crumbs, add them to a medium mixing bowl with the sugar and butter.
Pulse or stir until the butter coats all of the crumbs. Firmly press the crumbs into the prepared pan and place in the oven to bake.
Make the coconut filling. Sprinkle the coconut on top of the graham cracker crust after it's out of the oven. Then pour the sweetened condensed milk on top of the coconut and place back in the oven to bake.
Add the chocolate layer to the top of the Coconut Chocolate Bars. Add the chocolate chips and vegetable oil to a microwave-safe bowl and microwave in intervals to melt the chips.
Pour the melted chocolate on top of the coconut layer once it's out of the oven. Spread the chocolate out to cover all of the coconut layer.
Now the bars will need to be placed in the fridge to set up. You'll be amazed at how quick and easy this layered coconut dessert is to whip up.
How to store these bars
These Coconut Chocolate Bars or as I like to call them Homemade Mounds Bars should be refrigerated. Keeping the bars in the fridge allow them to stay firm and together.
Can you freeze Coconut Chocolate Bars
Yes! Allow this coconut chocolate bars recipe to chill in the fridge until the bars are set up. If you want to slice your bars, do it now. Wrap each chilled bar in plastic wrap or tin foil and then place in a freezer-safe airtight container or freezer bag. Place in the freezer for up to 3 months.
To freeze the bars whole, chill the bars in the fridge until they're set up. Pull the bars out of the pan by the tin foil/parchment paper. Wrap the bars well in plastic wrap/foil. Place in a freezer-safe airtight container or freezer bag. Place in the freezer for up to 3 months.
To thaw, place the bars in the fridge overnight.
How long do Coconut Chocolate Bars last
They'll last 3 to 5 days stored in the refrigerator.
More coconut recipes to try out
- Cherry Coconut Macaroons | Here you have a coconut based macaron that is paired with sweet cherries. Whip these up in a hurry and have a super sweet and refreshing dessert to serve up.
- Coconut Cupcakes with Raspberry Filling | Light, moist, and bursting with tropical flavor. The raspberry filling in these cupcakes really makes these cupcakes a gold star.
- Peanut Butter Coconut Cheesecake Bars | Serve up these coconut layered cheesecake bars that pairs perfectly with peanut butter. A fun and unique flavor combination that will steal the show.
- Coconut Crack Bars | A fun twist on Christmas Crack with a delicious coconut filling.
Can I Use Unsweetened Coconut For Coconut Bars Recipe
This recipe calls for sweetened coconut flakes. If you only have unsweetened you can substitute that in replace of sweetened flakes. You will find the recipe will be a bit less sweet, but it will still taste really nice. You will have the sweetness from the condensed milk, a bit from the crust, and of course the chocolate layer.
Do You Serve Chocolate Coconut Bars Cold Or Warm
These bars are best when served chilled straight out of the fridge. I find the flavor and texture are the best when cold. If you prefer them warmer you can allow them to warm up at room temperature before you eat them.
Chocolate Coconut Bars
- 2 cups graham cracker crumbs about 14 sheets
- ¼ cup granulated sugar
- ½ cup butter melted
- 14 ounces sweetened condensed milk
- 7 ounces sweetened flaked coconut
- 12 ounces semi-sweet chocolate chips
- 3 tablespoons vegetable oil
- Preheat oven to 350 degrees F. Line a 9x9 square baking dish with tin foil and spray with nonstick baking spray. Set aside.
- Add the graham crackers to the food processor and pulse into crumbs.
- Add in the melted butter and sugar and continue to pulse until the butter has coated the graham cracker crumbs.
- Firmly press the crumbs into the bottom of the prepared pan.
- Place in the oven and bake for 15 minutes.
- Remove the crust from the oven and spread the shredded coconut all over the top.
- Pour the sweetened condensed milk evenly on top of the coconut.
- Place in the oven and bake for another 15 minutes.
- In a microwave-safe bowl, add the chocolate chips and vegetable oil. Microwave in 30-second intervals and stir between each time.
- Once the chips are all melted, spread the chocolate over the top of your bars.
- Place in the fridge to cool completely. The chocolate top should be completely set up.
- Cut the bars into squares making quick cuts. This will help prevent the chocolate topping from cracking. You can also warm your knife in warm water, dry it off, and slice the bars that way.
- Store covered or in an airtight container in the fridge. They're best serve chilled.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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AND A BONUS FREE Baking Substitutions too!
Can you use something other than graham crackers for the crust? Is there a cookie you can use instead?
You can use store-bought shortbread cookies, sugar cookies, or Golden Oreos instead of the graham cracker crumbs. You could also cut the shortbread cookie recipe from my Chocolate Caramel Shortbread Bars in half and press that into the bottom and bake at 325 for 25 minutes before adding the coconut. I hope that helps Bev!