Easy Chocolate Coconut Bars
Indulge in the irresistible combination of rich chocolate, chewy coconut, and a buttery golden crust with these Easy Chocolate Coconut Bars. Perfect for satisfying your sweet tooth, this simple recipe features a quick prep time of just 10 minutes and a decadent three-layer design that's surprisingly easy to master. The crumbly shortbread base is topped with a luscious coconut and sweetened condensed milk filling, finished with a generous layer of melted dark chocolate chips for a treat that's both creamy and crunchy in every bite. Perfect for potlucks, dessert platters, or as an afternoon snack, these bars are guaranteed to impress with their gourmet flavor and homemade charm. Best of all, they're made with everyday ingredients you likely already have in your pantry! Make these easy-to-follow, crowd-pleasing bars today and elevate your dessert game.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 200 grams sweetened condensed milk
- 100 grams shredded sweetened coconut
- 175 grams dark chocolate chips
- 1 pinch salt
Instructions
Preheat your oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium bowl, cream together the butter and sugar until light and fluffy using a hand mixer or whisk.
Mix in the vanilla extract and a pinch of salt. Gradually add the flour and stir until a soft dough forms.
Press the dough evenly into the prepared baking pan to form the crust. Use your fingers or the back of a spoon to smooth the surface.
Bake the crust in the preheated oven for 10 minutes, until it's just lightly golden around the edges. Remove from the oven but leave the oven on.
While the crust is baking, mix the sweetened condensed milk with the shredded coconut in a small bowl until well combined.
Spread the coconut mixture evenly over the partially baked crust, ensuring it covers the entire surface.
Sprinkle the dark chocolate chips evenly over the coconut layer.
Return the baking pan to the oven and bake for another 15 minutes, or until the edges are golden and the chocolate chips have melted slightly.
Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang.
Once completely cooled, slice into 12 bars and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 483.8 g | 176% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 326.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 745 mg | 57% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2071 mg | 44% | |
*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.
