December 18, 2016

Chocolate Coconut Bars

I am officially done with my Christmas shopping and it feels so good.  It's crazy to think Christmas is only one week away and that it will be a new year soon.  What has been your favorite goodie you have had this holiday season?  I love it all . . . fudge, sugar cookies, brittle, toffee, cheeseballs, you name it, BUT if you want to try something different, yet still extremely delicious, these bars are a great choice.

This recipe instantly caught my attention because there are only a few ingredients needed, most of which I usually have on hand.  

This is one of those treats that would make a great addition to a holiday cookie platter and it's one that you could make a few days in advance.  The flavors are incredible and the texture is perfect with the snap you get when you bite into the chocolate, followed by the creamy coconut filling and the crisp graham cracker crust.  Easy to make and super yummy.
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Chocolate Coconut Bars
adapted from: The Lion House
(Printable Recipe)

2 c. crushed graham crackers
1/2 c. unsalted butter, melted
4 Tbl. sugar
2 c. sweetened flaked coconut
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. mini semi-sweet chocolate chips

Preheat oven to 350 degrees.  Grease a 9x13-inch baking pan and line with parchment paper; set aside.  Mix graham crackers, butter and sugar together and press into prepared baking pan.  Bake for 7 minutes.  Remove from oven and sprinkle coconut evenly over the hot crust and pour the sweetened condensed milk over the top.  Return the hot pan to the oven and bake for 15 minutes.

Remove from oven and sprinkle the chocolate chips over the top.  Allow to sit for a few minutes or until the chips are soft.  Spread chocolate evenly over the coconut filling.  Allow the chocolate to set up and cut into bars.  This can be refrigerated to help the chocolate set.


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