Chocolate Coconut Bars

4.50 from 4 votes

Coconut Chocolate Bars have a buttery graham cracker crust layered with a sweet coconut filling and then topped with a rich chocolate layer.

Prep Time20

Cook Time30

Chilling Time:2

Total Time2 50

Servings: bars

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 2 cups graham cracker crumbs to the food processor and pulse into crumbs.
Add in the melted 1/2 cup butter and 1/4 cup granulated sugar. 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 7 ounces sweetened flaked coconut all over the top.
Pour the 14 ounces 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 12 ounces semi-sweet chocolate chips and 3 tablespoons 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.

Storage: Store covered or in an airtight container at room temperature for up to 5 days.