Chocolatey coconut cookie bars with a graham cracker crust, great for people with a sweet tooth.
Original recipe makes 1 9×13-inch pan
Ingredients
1/2 cup butter
1/4 cup white sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1/2 cup almonds, chopped
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PREP
10 mins
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COOK
25 mins
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READY IN
55 mins
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan; remove from heat and stir in the sugar and graham cracker crumbs. Spread the mixture into the bottom of a 9×13-inch baking dish. Bake in the preheated oven until slightly firm, about 10 minutes.
- Stir the coconut and condensed milk together in a bowl; spread over the baked crust and return to oven for 12 minutes more. Set aside to cool at least 10 minutes.
- Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. Allow to cool until the chocolate sets.
Nutrition
Calories: 368 kcal
Carbohydrates: 43.6 g
Cholesterol: 31 mg
Fat: 20.7 g
Fiber: 2.7 g
Protein: 5.5 g
Sodium: 186 mg