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Chocolate Coconut Bars

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Pinterest image for chocolate coconut cookie bars

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!

sliced chocolate coconut bars on a wire rack

pinterest image for chocolate coconut bars with text overlay

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

how to make oreo crumb crust step by step
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.)

how to make filling for chocolate coconut bars step by step

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.

how to make topping for chocolate coconut bars step by step

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 :).

More easy desserts (in case you’re hungry)
Chocolate Caramel Bars
Pineapple Upside-Down Cake
Easy Chocolate Cupcakes
Easy Tiramisu

bar on a plate with the rest of the chocolate coconut bars on a wire rack in the background

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!

5 from 16 votes
Print
Chocolate Coconut Bars
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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!

Course: Dessert
Cuisine: American
Servings: 30
Author: Kelsie
Ingredients
Crust
  • 30 chocolate sandwich cookies
  • 6 tablespoons unsalted butter melted
Filling
  • 14 ounces sweetened condensed milk
  • 4 cups sweetened flaked coconut
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
Topping
  • 2 cups chocolate chips
  • 1 cup heavy cream
Instructions
Crust
  1. 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.
  2. 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.)
  3. 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.
Filling
  1. 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.
  2. 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.
Topping
  1. Once your bars have cooled to room temperature, put the chocolate chips in a medium heat-proof bowl.
  2. 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.
  3. 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.
Recipe Notes

Uneaten bars can be stored, covered, in the fridge for up to 4 days.

Related

Comments

  1. Roberta says

    July 9, 2021 at 7:19 pm

    5 stars
    This has become my families new favorite cookie thanks for sharing

    Reply
    • Kelsie says

      July 13, 2021 at 5:49 pm

      I’m glad you enjoy the recipe!

      Reply
  2. grace says

    March 10, 2019 at 7:04 am

    this is an automatic winner for me! i might need to double the coconut portion…

    Reply
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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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