Coconut Chocolate Bars: Quick, No-Bake Bliss in Every Bite

Delight in these Coconut Chocolate Bars, a quick, no-bake dessert combining chocolate and coconut for sweet cravings.

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Prep Time 10

Cook Time 30

Cooling Time 1

Total Time 1 40

Servings: 12 bars

Course: Desserts

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Provides structure and buttery flavor
1/2 cup Unsalted Butter Melted, can substitute coconut oil
1/4 teaspoon Fine Sea Salt Enhances flavors

For the Filling

1 can Sweetened Condensed Milk Adds sweetness and moisture
1 cup Semi-Sweet Chocolate Chips Rich chocolate flavor
1 cup Unsweetened Coconut Flakes Provides texture and coconut flavor

Optional Topping

1/2 cup Chopped Nuts Walnuts or pecans work well
1/2 cup Dried Fruit Cranberries or raisins for added flavor

Equipment

8-inch square baking dish
mixing bowl
spatula

Method

Step-by-Step Instructions for Coconut Chocolate Bars

Preheat your oven to 350°F (175°C) and grease an 8"x8" baking dish.
Combine graham cracker crumbs, melted butter, and fine sea salt in a bowl. Mix until it resembles wet sand.
Press the mixture into the greased baking dish to form the crust.
Pour the sweetened condensed milk over the crust and sprinkle a pinch of salt.
Layer with semi-sweet chocolate chips and coconut flakes; press them down gently.
Bake for 28-30 minutes until the top is golden brown and center appears set.
Let the bars cool for 30 minutes to 1 hour before cutting.
Slice into rectangles or squares and serve.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 3-4 days or refrigerate for up to a week. Freeze for up to 2 months with wax paper between layers.

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