Rich Chocolate Almond Coconut Bars
Indulge in the irresistible layers of flavor with these Rich Chocolate Almond Coconut Bars, a no-bake treat that’s equal parts decadent and effortless. Crafted with a buttery graham cracker crust infused with crunchy almonds and shredded coconut, these bars are elevated by a luscious top layer of smooth, melted semi-sweet chocolate. Sweetened condensed milk and a hint of vanilla add creamy richness, while a sprinkle of sea salt balances the sweetness, making each bite utterly addictive. Perfect for a crowd-pleasing dessert or a sweet snack, these bars come together in just 20 minutes of prep and are chilled to perfection in the refrigerator. Whether you’re entertaining guests or treating yourself, this recipe offers a delightful harmony of textures and flavors, all stored conveniently in the fridge for easy snacking all week long.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 1 cup unsweetened shredded coconut
- 1 cup chopped almonds
- 14 ounces sweetened condensed milk
- 1 cup unsalted butter
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper, allowing some overhang for easy removal later.
In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, and chopped almonds. Stir to combine evenly.
Melt the butter in a saucepan over medium heat or in the microwave in 20-second intervals until fully melted.
Pour the melted butter and the sweetened condensed milk into the dry mixture. Add the vanilla extract and sea salt. Mix thoroughly until all ingredients are well incorporated.
Press the mixture evenly into the prepared pan, smoothing the top with the back of a spoon or a firm spatula.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals, stirring between each interval until fully smooth and melted. Be careful not to overheat.
Pour the melted chocolate evenly over the pressed mixture in the pan. Use an offset spatula to spread it into an even layer.
Place the pan in the refrigerator for at least 2 hours or until the bars are firm and set.
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares using a sharp knife.
Store the bars in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 29.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 239 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.
