Black Bottom Coconut Bars
Indulge in the irresistible layers of flavor and texture with Black Bottom Coconut Bars, a delightful treat that combines a fudgy chocolate crust, gooey chocolate chips, and a golden, chewy coconut topping. Perfectly balanced, this dessert starts with a buttery cocoa-infused base that’s partially baked for just the right amount of crispness, then topped with sweetened condensed milk, shredded coconut, and luscious dark chocolate chips. These bars are easy to prepare in under an hour, making them ideal for weeknight baking or special occasions. With their rich taste and eye-catching layers, they’re guaranteed to impress at potlucks, parties, or as an indulgent snack. Serve them alongside coffee or tea for the ultimate treat! Keywords: black bottom coconut bars, chocolate coconut dessert, layered bars recipe, easy baking recipes.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 35 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 396 grams sweetened condensed milk
- 150 grams sweetened shredded coconut
- 2 large egg yolks
- 100 grams dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium-sized saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry mixture into the butter mixture, stirring until a smooth dough forms.
Press the chocolate dough evenly into the prepared baking pan to form a crust. Bake for 10 minutes, then set aside to cool slightly.
While the crust is cooling, prepare the coconut topping. In a mixing bowl, combine the sweetened condensed milk, shredded coconut, and egg yolks. Mix until fully combined.
Sprinkle the dark chocolate chips over the partially baked crust, ensuring an even distribution.
Spread the coconut topping evenly over the chocolate chips, using a spatula to smooth the surface.
Return the pan to the oven and bake for 20 minutes, or until the coconut layer is golden brown and slightly set.
Remove the pan from the oven and allow it to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Slice into 12 squares or bars and serve. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 37.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
