Easy Coconut Chocolate Bars with Graham Cracker Crust
These easy coconut chocolate bars feature a buttery graham cracker crust topped with sweetened condensed milk, melty chocolate chips, and golden coconut flakes. Chewy, gooey, and nostalgic, they’re a simple crowd-pleasing dessert for any occasion.
Equipment
- 8×8-inch baking dish
- Mixing bowl
- Spatula
- Measuring cups and spoons
- parchment paper (optional)
Ingredients
- 1 1/2 cups fine graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp unsalted butter, melted (additional)
- 3/4 tsp fine sea salt, divided
- 14 oz sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 3/4 cup unsweetened coconut flakes
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and 1/2 teaspoon salt. Press firmly into the bottom of the prepared pan.
- Pour the sweetened condensed milk evenly over the crust and sprinkle with the remaining salt.
- Evenly sprinkle chocolate chips over the milk, followed by the coconut flakes. Gently press the toppings into the surface.
- Bake for 28–30 minutes, until the coconut is lightly golden on top.
- Remove from the oven and let cool completely before slicing into bars.
Notes
The crust may taste salty before baking, but it balances the sweetness perfectly once baked. Let the bars cool completely before slicing for clean edges. Parchment paper makes removal effortless.