|

Easy Coconut Chocolate Bars Recipe

ByMadison
Jump to Recipe· 4.4 from 24 reviews

If you’re craving a sweet treat that’s both simple to make and incredibly satisfying, these Easy Coconut Chocolate Bars Recipe are going to be your new go-to. Trust me, once you take a bite, you’ll understand why I keep coming back to them—they’re chewy, chocolaty, and loaded with that delightful coconut crunch. Plus, they’re surprisingly easy to whip up, even if you’re not a seasoned baker. Stick with me, and I’ll share all my best tips to make sure your bars turn out perfectly every single time.

🧡

Why This Recipe Works

  • Simple Ingredients: You don’t need exotic stuff—just pantry staples that come together beautifully.
  • Perfect Texture: The crunchy crust meets gooey coconut topping and melty chocolate for a balanced bite every time.
  • Easy to Customize: Add nuts, swap chocolates, or tweak sweetness to match your cravings.
  • Great for Any Occasion: These bars are crowd-pleasers whether at a casual get-together or just an afternoon snack.
Easy Coconut Chocolate Bars, Coconut Chocolate Bars, No-Bake Chocolate Coconut Dessert, Chewy Coconut Chocolate Treats, Simple Coconut Chocolate Bars - The image shows a large, square bar with two main layers. The bottom layer is dense and light golden brown, hidden under the toppings. The top layer has two distinct parts: a thick spread of small, shiny dark chocolate chips and a layer of toasted, shredded coconut with a mix of golden brown and creamy white colors. The toasted coconut pieces are uneven and scattered all over, giving a rough texture with some caramelized spots. The bar sits on a wooden board over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each element in this Easy Coconut Chocolate Bars Recipe plays an important role—not just for flavor but for texture and structure. For instance, the crushed graham crackers form a sturdy but tender base, while the condensed milk binds the topping into that luscious, chewy layer you’ll love. Shopping tip: look for unsweetened coconut flakes if you prefer less sweetness, and good-quality semi-sweet chocolate chips for rich flavor.

Easy Coconut Chocolate Bars, Coconut Chocolate Bars, No-Bake Chocolate Coconut Dessert, Chewy Coconut Chocolate Treats, Simple Coconut Chocolate Bars - Flat lay of a small white ceramic bowl of crushed golden graham crackers, a small white bowl of fine white flour, a small white bowl holding coarse sea salt, a small white bowl with light brown soft brown sugar, a small white bowl filled with pale off-white baking powder, a small white bowl of melted golden butter, a small white bowl heaped with fluffy white coconut flakes, a small white bowl of shiny semi-sweet dark chocolate chips, a small white bowl containing chopped light brown walnuts, a small white bowl filled with thick creamy condensed milk, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Graham cracker crust: Gives you that lightly sweet, crunchy base that holds everything together.
  • Flour: Adds a little body so the crust isn’t too crumbly.
  • Salt: Important to balance the sweetness and elevate all the flavors.
  • Unsalted butter: Melted for easy mixing and brings richness to the crust.
  • Brown sugar: Adds caramel notes and moisture to the crust.
  • Baking powder: Helps the crust rise just enough for a soft, crumbly texture.
  • Coconut flakes: The star of the topping with chewy, tropical flavor and texture.
  • Semi-sweet chocolate chips: Melting into the topping, they marry sweetness and bitterness perfectly.
  • Condensed milk: Acts like glue for the topping and adds creamy sweetness.
  • Chopped walnuts: Optional, but they add crunch and a toasty contrast that I love.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this bars recipe is. Over the years, I’ve switched up the nuts, swapped in white chocolate chips for a sweeter touch, and sometimes even toss in dried fruit. Feel free to make this recipe your own—it’s really forgiving and perfect for experimenting!

  • Nut-Free Version: I once made these for a friend with a nut allergy—just leave out the walnuts or swap for sunflower seeds.
  • Extra Toasty Coconut: Toast coconut flakes lightly before adding for a deeper, nutty flavor that’s a game-changer.
  • Dark Chocolate Twist: Using dark chocolate chips enhances the chocolate flavor and balances sweetness beautifully.

Step-by-Step: How I Make Easy Coconut Chocolate Bars Recipe

Step 1: Prep the crust mixture

First things first, crush your graham crackers until you’ve got fine crumbs—using a food processor makes this super quick, but if you’re like me and don’t have one handy, just place them in a ziplock bag and bash with a rolling pin. In a large bowl, whisk together the crushed crackers, flour, baking powder, salt, and brown sugar. Then pour in the melted butter and stir until it’s a soft, crumbly dough. This step is key because the butter needs to coat the crumbs to bind the crust just right.

Step 2: Bake the crust

Press the crumbly mixture evenly into your lined baking sheet (I use an 11×16 inch pan) using your hands to get a compact layer. Don’t press too hard, but make sure it’s flat and even. Bake it at 350°F for 10 minutes—this helps set the crust, creating a sturdy base that won’t get soggy once you add the topping.

Step 3: Mix and spread the topping

While the crust bakes, toss coconut flakes, chocolate chips, and chopped walnuts in a bowl. Pour the condensed milk over and stir until everything is evenly coated. Once your crust is out of the oven, quickly spread this topping all over. Make sure it’s evenly distributed so every bar has that perfect blend of coconut, chocolate, and nuts.

Step 4: Bake and cool

Bake the bars again for 20 minutes at 350°F. When you pull them out, they’ll be bubbly and golden on top—that’s a good sign! Let them cool completely right in the pan before slicing. This helps everything set so your bars hold together nice and neat.

💡

Pro Tips for Making Easy Coconut Chocolate Bars Recipe

  • Crush the crackers finely: Coarse crumbs won’t hold the crust firmly; I found fine crumbs give the best texture and hold.
  • Don’t overbake the crust: Bake just until it’s set, so it stays tender, not dry or hard.
  • Spread topping evenly: Use a spatula to make sure every inch gets covered for consistent flavor in every bite.
  • Cool completely before slicing: Warm bars can fall apart; waiting keeps your cuts clean and bars intact.

How to Serve Easy Coconut Chocolate Bars Recipe

Easy Coconut Chocolate Bars, Coconut Chocolate Bars, No-Bake Chocolate Coconut Dessert, Chewy Coconut Chocolate Treats, Simple Coconut Chocolate Bars - The image shows several square pieces of dessert bars arranged on a dark surface with scattered flakes of salt. Each square has a base layer that looks firm and brown, topped with a creamy white layer mixed with melted cheese and chocolate chips, creating a textured and slightly golden top. The dessert pieces have a crispy, slightly toasted look on top with a mix of creamy and crunchy textures. The white marbled texture is not visible as the background is dark. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle a few extra toasted coconut flakes or even a pinch of flaky sea salt on top just before serving—it adds a nice little crunch and a flavor boost that takes these bars over the top. Sometimes I drizzle a little melted chocolate in a zigzag for a pretty finish when sharing with friends.

Side Dishes

These bars are perfect with a cup of strong coffee or a creamy latte—trust me, the flavors pair wonderfully. If you’re serving at a party, I like to offer fresh fruit like berries or slices of juicy mango to balance the sweet richness.

Creative Ways to Present

For special occasions, I’ve lined a serving tray with banana leaves for a tropical vibe and stacked the bars pyramid-style. Another fun idea is wrapping individual bars in parchment paper tied with twine—makes them perfect little gifts or grab-and-go snacks.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store these bars in an airtight container at room temperature if I’m eating within a couple of days. They stay chewy and fresh for about 3-4 days this way. If your kitchen is warm, just a quick shift to the fridge keeps them from getting too soft.

Freezing

Freezing works great too! I wrap bars individually in plastic wrap, then place them in a freezer bag. They keep well for up to 3 months and you can thaw them overnight in the fridge before enjoying. It’s a lifesaver when you want a treat but don’t want to bake from scratch every time.

Reheating

If you like your bars a little warm and gooey, pop them in the microwave for 10-15 seconds or a few minutes in a low oven. Just be careful not to overheat, or the chocolate can get grainy. I usually eat them as is though—the texture is perfect!

FAQs

  1. Can I use shredded coconut instead of flakes in this Easy Coconut Chocolate Bars Recipe?

    Absolutely! Shredded coconut works fine, though it’s usually finer and drier than flakes, so the texture will be a bit different—less chewy but still tasty. If you want that classic chewiness, I recommend sticking to flakes or toasting shredded coconut to add more crunch.

  2. How do I prevent the crust from getting soggy under the topping?

    Baking the crust for 10 minutes before adding the topping is crucial—it helps firm up the base to hold the wet topping without getting soggy. Also, pressing the crust mixture firmly and evenly helps create a good seal against moisture.

  3. Can I make these bars gluten-free?

    Yes! Try swapping the flour for a gluten-free all-purpose blend and use gluten-free graham crackers. Just keep an eye on texture since gluten-free flours vary in absorption, but this recipe is forgiving enough to handle such tweaks.

  4. Is it necessary to use sweetened condensed milk?

    The condensed milk adds that creamy sweetness and helps bind the topping together. Using unsweetened evaporated milk won’t give the same texture or flavor. If you want a lighter option, some people try coconut cream with extra sugar, but the classic condensed milk version is the easiest and tastiest.

Final Thoughts

This Easy Coconut Chocolate Bars Recipe is honestly one of my happiest discoveries—it’s quick, forgiving, and always delights anyone who tries it. Whether you’re baking for yourself, your family, or a crowd, these bars hit that perfect spot of chewy, crunchy, chocolatey goodness that’s just unstoppable. I really hope you enjoy making and munching on them as much as I do—once you try, this might just become your favorite sweet treat too!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Coconut Chocolate Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 24 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 40 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Magic Coconut Bars are a decadent and irresistible treat combining a buttery graham cracker crust, a rich coconut and chocolate chip topping, and a smooth condensed milk drizzle. These bars are baked to perfection, offering a delightful balance of crunchy, sweet, and nutty flavors perfect for dessert or snacking.

Ingredients

Crust

  • 2 cup graham cracker crumbs
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 14 tbsp unsalted butter, melted
  • 2/3 cup brown sugar
  • 1 tsp baking powder

Topping

  • 3 cup coconut flakes
  • 2 cup semi-sweet chocolate chips
  • 24 oz condensed milk
  • 2/3 cup chopped walnuts

Instructions

  1. Prepare Crust: Crush the graham crackers using a food processor or blender until finely crumbled. In a large bowl, combine the graham cracker crumbs, flour, baking powder, salt, and brown sugar. Add the melted butter and mix until you achieve a soft, crumbly dough.
  2. Form Crust: Line an 11×16 inch baking sheet with parchment paper. Evenly spread the crust mixture in a thin layer on the baking sheet, pressing down firmly with your hands to compact the dough.
  3. Bake Crust: Preheat the oven to 350 °F (175 °C). Bake the crust for 10 minutes until lightly golden and set.
  4. Prepare Topping: In a medium bowl, combine coconut flakes, semi-sweet chocolate chips, and chopped walnuts. Drizzle the condensed milk over this mixture and stir well to fully incorporate all ingredients.
  5. Assemble and Bake: Spread the coconut-chocolate-walnut mixture evenly over the pre-baked crust. Return the baking sheet to the oven and bake for an additional 20 minutes at 350 °F, until the topping is set and golden on the edges.
  6. Cool and Serve: Remove from oven and allow the bars to cool completely to room temperature. Once cooled, cut into 40 bars of your desired size and serve.

Notes

  • Use parchment paper to prevent sticking and make removal easier.
  • You can substitute walnuts with pecans or almonds for a different nutty flavor.
  • For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
  • Store bars in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
  • Make sure to press the crust firmly to achieve a sturdy base that holds the topping well.

Nutrition

  • Serving Size: 1 bar
  • Calories: 230 kcal
  • Sugar: 18 g
  • Sodium: 120 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 30 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star