These chocolate coconut bars are super easy to make (you don’t even need a mixer) and they’re extremely addictive! If you love chocolate and coconut, you have to try these!
You guys. I’m still in vacation mode and I’ve been back for 10 days. I haven’t even unpacked my suitcase—I decided just to live out of it until it’s empty, which prob won’t be until summer since it’s full of sundresses.
Obviously baking a cake is out of the question right now. Too much work! So something easy-yet-delicious is in order. Enter CHOCOLATE COCONUT BARS! They’re kinda like the candy bar (you know which one) but better.
Here’s what’s going on: Oreo crumb crust, creamy coconut filling, thick layer of chocolate ganache. Can ya dig it? I know I can!
Why you’ll love these chocolate coconut bars
- They’re super easy to make
- You don’t need a mixer or any other special equipment to make them!
- The ingredients are pantry staples you probably already have on hand
How to make chocolate coconut bars
To make the Oreo crumb crust, either throw your Oreos in a food processor or put them in a large zip-top bag and crush the cookies with a rolling pin.
If you go the zip-top route, I recommend using two or three bags. Take it from me, the bags break easily and you’ll have crumbs everywhere if you aren’t careful.
Combine the crumbs with melted butter and press into the bottom of a foil-lined 13-by-9-inch pan. Bake that for 5 minutes, then cool for 20 minutes. (Leave the oven on—you’ll use it again for the filling.)
For the filling, just stir sweetened condensed milk, coconut, vanilla, and salt together until combined. Spread that over the crust—damp fingertips are helpful to spread the filling without breaking the crust.
Bake that for about 20 minutes, until the coconut turns golden at the edges. Cool completely, then make the topping.
For the topping, heat heavy cream until it just begins to steam, then pour it over chocolate chips. Let the mixture sit for 3 minutes, then stir to melt the chocolate. Spread that over the coconut layer and pop it in the fridge to set the ganache.
Slice and serve! And devour.
As an aside, I recommend making these chocolate coconut bars only when you have plenty of people around to help you eat them. They’re highly addictive! Chewy, chocolatey, coconut-y. . .they’re just a little too good :).
Did you make these chocolate coconut bars? Awesome! Let me know what you think with a comment and a rating below. Be sure to post a pic on IG too–tag @theitsybitsykitchen so I can see (and share!) your creations!
Chocolate coconut bars are an easy dessert, requiring just a few simple ingredients, and they're a must for anyone who loves chocolate and coconut!
- 30 chocolate sandwich cookies
- 6 tablespoons unsalted butter melted
- 14 ounces sweetened condensed milk
- 4 cups sweetened flaked coconut
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups chocolate chips
- 1 cup heavy cream
Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray. Line the pan with foil, allowing several inches to hang over the edges. Spray the foil lightly with cooking spray and set pan aside.
Place the Oreos in the bowl of a food processor and process until the cookies are fine crumbs. Add the melted butter and process again until fully combined. (Or put the cookies in a large zip-top plastic bag and crush them with a rolling pin, then place in a bowl and stir in the butter.)
Press the mixture into an even layer in the bottom of the prepared baking dish. Bake for 5 minutes. Remove from the oven and cool for 20 minutes, then make the filling.
Stir the sweetened condensed milk, coconut, vanilla, and salt together in a mixing bowl. Spread into an even layer over the crust—damp fingertips are helpful here.
Return to the oven for 20 to 25 minutes, until the coconut layer is golden around the edges. Set the pan on a wire rack to cool for completely.
Once your bars have cooled to room temperature, put the chocolate chips in a medium heat-proof bowl.
Heat the heavy cream in a small saucepan until it just begins to steam. Pour the cream over the chocolate chips and let it sit for 3 minutes.
Whisk the chocolate and cream together until the chocolate is melted and the mixture is smooth. Spread the topping over the cooled bars and refrigerate for 20 minutes, or until the chocolate is set. Slice into bars and serve.
Uneaten bars can be stored, covered, in the fridge for up to 4 days.