Chocolate Coconut Cookie Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
6 tablespoons butter, melted
02 -
2 tablespoons sugar
03 -
10 finely crushed graham crackers
→ Filling
04 -
14 ounces of sweetened condensed milk
05 -
1 1/2 cups of shredded sweetened coconut
→ Topping
06 -
1 tablespoon vegetable oil
07 -
1/4 cup chopped walnuts or almonds (optional)
08 -
1 1/2 cups chocolate chips
# Instructions:
01 -
Turn the oven on to 350°F (175°C) and make sure you’ve got all your ingredients nearby.
02 -
Toss the graham crackers into a food processor and blend them into crumbs. Mix in sugar and melted butter, pulsing until it clumps when pressed.
03 -
Line your baking dish with parchment paper or foil. Sprinkle the graham mixture in, smooth it out evenly, and softly press it down. Bake it until lightly golden for about 15 minutes.
04 -
Spread the shredded coconut across the crust, then pour condensed milk over the top and gently even it out to cover.
05 -
Pop the pan back in the oven and bake until the edges look golden and everything is firm, which should take another 15 minutes.
06 -
Heat the chocolate chips with vegetable oil in the microwave. Start with 30 seconds, stir, then continue heating in 20-second bursts until melted and smooth.
07 -
Pour the melted chocolate over the coconut layer and spread it out evenly across the surface.
08 -
Let the bars cool completely before slicing. Use the fridge to speed things up, but cooling at room temp makes the chocolate shinier. Cut into 16 pieces (a 4x4 grid) and serve.
# Notes:
01 -
Chilling the bars before cutting makes for cleaner slices and keeps layers intact.