Easy Three Layers Bars
Indulge in the ultimate sweet treat with these Easy Three Layers Bars, a decadent yet simple dessert that comes together with just six ingredients! Featuring a buttery shortbread crust, a rich layer of melted semi-sweet chocolate, and a golden, toasty coconut topping, these bars are perfect for satisfying your craving for something sweet and gooey. With only 15 minutes of prep time and a straightforward assembly process, this recipe is ideal for busy bakers looking for maximum flavor with minimal effort. Whether you’re hosting a party, sharing a potluck dessert, or simply treating yourself, these layered bars are sure to impress. Plus, the combination of textures—from the crunchy crust to the creamy middle and chewy coconut—creates a bite you won’t forget. Make these irresistible three-layer bars today and enjoy a dessert that's as easy to make as it is to love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1.5 cups sweetened shredded coconut
Instructions
Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, combine the melted butter, flour, and granulated sugar. Stir until the mixture forms a soft dough.
Press the dough evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 12-15 minutes, or until lightly golden. Remove from the oven and let cool slightly.
While the crust cools, pour 2 cups of chocolate chips evenly over the warm crust. Their heat will begin to melt the chocolate.
Slowly drizzle the sweetened condensed milk over the melted chocolate layer, spreading it gently with a spatula to coat evenly.
Sprinkle the sweetened shredded coconut over the top, pressing lightly to help it adhere to the condensed milk layer.
Return the pan to the oven and bake for an additional 10-12 minutes, or until the coconut is lightly toasted and golden brown.
Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once completely cooled, use the parchment overhang to lift the bars from the pan. Slice into 16 squares and serve.
Nutrition Facts
Calories |
6401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.6 g | 456% | |
| Saturated Fat | 231.9 g | 1160% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 798.0 g | 290% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 543.0 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1228 mg | 94% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1960 mg | 42% | |
*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.
