These Coconut Chocolate Bars are rich, chewy, and irresistibly gooey—everything you want in a classic dessert bar. Made with simple pantry staples, this easy baked treat delivers layers of buttery graham cracker crust, silky chocolate, and golden coconut in every bite. Whether you know them as coconut bars or classic magic-style cookie bars, this recipe is a guaranteed crowd-pleaser for parties, holidays, or an anytime sweet craving.

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Ingredients

1 ½ cups fine graham cracker crumbs
½ cup + 2 tablespoons unsalted butter, melted
¾ teaspoon fine sea salt, divided
1 (14-ounce) can sweetened condensed milk
1 cup semi-sweet chocolate chips
¾ cup unsweetened coconut flakes

Instructions For Coconut Chocolate Bars

Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and ½ teaspoon salt. Press the mixture firmly into the bottom of the prepared pan.
Add the Filling
Pour the sweetened condensed milk evenly over the crust. Sprinkle the remaining salt across the surface.
Layer Chocolate and Coconut
Scatter chocolate chips evenly over the milk, followed by the coconut flakes. Gently press the toppings into the milk using a fork.
Bake
Bake for 28–30 minutes, until the coconut turns lightly golden on top.
Cool and Slice
Remove from the oven and run a knife along the edges. Let cool completely before slicing into bars or squares.

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Pro Tips

Use finely crushed graham crackers for a firm, sliceable crust
Let the bars cool fully to set the layers properly
A light sprinkle of salt enhances the chocolate flavor beautifully

Why This Recipe Works

Uses minimal ingredients with maximum flavor
Perfect balance of sweet, salty, chewy, and crunchy
Reliable results every time, even for beginner bakers
Easy to customize with different toppings

Substitutions & Variations

Milk Chocolate Chips: Swap for a sweeter flavor
Dark Chocolate Chips: For a richer, less sweet bar
Sweetened Coconut: For a more caramelized topping
Nut Addition: Add chopped pecans or walnuts for crunch

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Bake up to 24 hours in advance
Storage: Store in an airtight container at room temperature for 3–4 days
Freezing: Freeze for up to 2 months with parchment between layers
Reheating: Enjoy at room temperature or slightly chilled

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Serving Ideas For Coconut Chocolate Bars

Serve with vanilla ice cream
Drizzle with melted chocolate
Cut into small squares for dessert trays
Pair with coffee or hot chocolate

Nutrition (Per Serving Estimate)

Calories: 360
Carbohydrates: 35g
Protein: 4g
Fat: 23g
Saturated Fat: 14g
Sugar: 26g
Fiber: 2g

Frequently Asked Questions

Can I reduce the sweetness?

Yes, use ¾ of the condensed milk or dark chocolate chips.

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Do these bars need refrigeration?

No, they keep well at room temperature.

Can I double the recipe?

Absolutely—use a 9×13-inch pan and adjust bake time slightly.

Can I cut them while warm?

It’s best to wait until fully cooled for clean slices.

These Coconut Chocolate Bars are simple, nostalgic, and endlessly satisfying. With rich chocolate, golden coconut, and a buttery crust, they’re the kind of dessert everyone asks for again. Perfect for sharing—or keeping all to yourself.