Coconut Chocolate Layer Bars

  • Coconut Chocolate Layer Bars

    I’m excited by these bars.

    You might say that I am excited by all bars, which wouldn’t be entirely wrong (remember the Lemon Bars?  Or the Cherry Chew Bars?  Or the Fudge-Stuffed Chocolate Cookie Brownie Bars, which I had almost forgotten about?).  Yeah, I do have  a thing for bars.  And now I have a new one to add to the list.

    True testimonial from someone other than bar-biased old me: I served these at a meeting the other day, and someone said they were the best brownies they’d ever eaten.  (I didn’t have the heart to educate him on the important difference between a brownie  and a bar; I just happily accepted the compliment.  But we all know the difference, that’s what matters.)

    If you like coconut (surely you do), chocolate (do you have a pulse?), and graham cookie crusts (who doesn’t?), then these are for you.  They are easy (bonus!)- no stand mixer or food processor.  No tempering.  No whisking.  No soft ball stage.  Just a bit of stirring and spreading and baking.  Amen!

    Adapted from my Magic Gooey Cookie Bar recipe melded together with my Coconut Macaroon recipe…

    GRAHAM CRACKER BASE:
    1 1/4 cups graham cracker crumbs
    1/4 cup sugar
    5 tablespoons butter, melted
    COCONUT LAYERS:
    1 can sweetened condensed milk (14 oz)
    2 teaspoons vanilla
    1 1/2 cups semi-sweet chocolate chips, divided into 2 batches of 3/4 cup each
    2 1/2 cups Angel Flake coconut (or sweetened shredded coconut) (equal to half of a 4 oz. bag)
    1 1/2 cups large flake coconut*

    1. Preheat oven to 325° and line a 9 x 9″ baking pan with foil; grease lightly (especially on sides of foil).  Bake for 8 minutes to crisp crust slightly.
    2. Stir the vanilla into the can of sweetened condensed milk.
    3. In a large bowl, pour half the sweetened condensed milk/ vanilla mixture in and add 3/4 of the chocolate chips.  Microwave for 45 seconds, stirring until chocolate chips have melted into the mixture.  (Microwave in additional 20-second increments if needed to melt chips.) Add 2 1/2 cups of the coconut to the bowl, and stir until combined. Spread evenly over partially-baked graham crust in pan, and smooth surface (use slightly wet hands to make the job easier).
    4. Sprinkle 3/4 cup of chocolate chips over chocolate-coconut layer, and place in oven for 3 minutes to melt chips.  Using a spatula or the back of a spoon, spread chocolate chips into a smooth and even layer.
    5. Pour remaining half of sweetened condensed milk over chocolate-coconut layers in pan, and then sprinkle remaining 1 1/2 cups coconut overtop.  Gently press coconut into surface to help adhere to condensed milk.
    6. Bake for 25 minutes (until golden on top and bubbly in some areas).  Cool on a rack, and chill before slicing.  Store and devour at room temperature.

    Tips:

    • *Can’t find large-flake coconut?  It’s okay.  Just use the regular Angel Flake kind, or sweetened & shredded coconut.  The large flake kind is really pretty, though- try to source it for your various coconut needs in life (of which I am sure there are many ).
    • Want more chocolate in life?  Sprinkle chocolate chips over the top of the bars before putting them in the oven.  Sigh- how lovely.  If you’re really psycho, sprinkle chocolate chips into the graham cracker crust as well.  Over the top.
    • Bittersweet?  Milk chocolate?  Yes, you can use either one instead of the semi-sweet.
    • Use slightly wet hands to help spread the chocolate-coconut layer in step 3 above.  It will make your life so much easier, which is key during baking.
    • Soggy vs. crispy: if you like gooey treats, under bake these a teeny bit.  (You know what’s coming… if you like crispier treats, guess what?  I’ll let you figure it out.)
    • E n j o y !

     

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    June 12th, 2013 | More Sweets Please | No Comments | Tags: , ,

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