Coconut Chocolate Squares
Indulge in the perfect balance of richness and texture with these no-bake Coconut Chocolate Squares, a three-layer delight that's both decadent and irresistibly easy to make. A crumbly graham cracker and cocoa base is paired with a creamy, sweetened coconut center, all topped with a glossy layer of smooth dark chocolate ganache. Ready in just 30 minutes of hands-on time, this recipe is ideal for gatherings, potlucks, or an indulgent dessert to keep in the fridge for when cravings strike. With the tropical sweetness of shredded coconut and the depth of dark chocolate, these squares are a delightful treat that’s sure to impress. Whether you’re searching for a quick dessert or something unique, these bars have you covered!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Granulated sugar
- 0.5 cup Unsalted butter
- 0.5 cup Sweetened condensed milk
- 2 cups Shredded coconut (unsweetened)
- 1 teaspoon Pure vanilla extract
- 1 cup Dark chocolate chips
- 0.25 cup Heavy cream
Instructions
Prepare an 8x8 inch baking pan by lining it with parchment paper, allowing some overhang for easy removal.
In a medium-sized bowl, combine graham cracker crumbs, cocoa powder, and granulated sugar.
Melt the butter in a small saucepan over low heat, then pour it into the dry mixture. Stir until well combined.
Press the mixture evenly into the bottom of the prepared baking pan to form the base layer. Place in the refrigerator to chill for 10 minutes.
In another medium bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract until fully combined.
Spread the coconut mixture evenly over the chilled base layer, creating the second layer. Use the back of a spoon to smooth the top. Return the pan to the refrigerator while you prepare the chocolate layer.
In a microwave-safe bowl, combine dark chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Pour the melted chocolate over the coconut layer, spreading it evenly with a spatula or the back of a spoon.
Refrigerate the pan for at least 2 hours, or until the layers are set and firm.
Once set, lift the dessert out of the pan using the parchment paper overhang. Cut into 16 squares using a sharp knife, cleaning the blade between cuts for clean edges.
Serve chilled and enjoy!
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 20.1 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 196 mg | 4% | |
*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.
