Chocolate Coconut Cookie Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
10 graham crackers, finely ground
02 -
6 tablespoons butter, melted
03 -
2 tablespoons sugar
→ Filling
04 -
1 1/2 cups sweetened, shredded coconut
05 -
14 ounces sweetened condensed milk
→ Topping
06 -
1 1/2 cups chocolate chips
07 -
1 tablespoon vegetable oil
08 -
1/4 cup chopped almonds or walnuts (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and gather all ingredients.
02 -
Using a food processor, grind graham crackers into fine crumbs. Add sugar and melted butter, then pulse until the mixture can clump together when pressed.
03 -
Line a baking pan with parchment paper or foil. Spread the graham cracker mixture evenly across the bottom and press down gently. Bake for 15 minutes or until light golden brown.
04 -
Evenly sprinkle shredded coconut over the baked graham crust. Pour sweetened condensed milk over the coconut and spread out to cover the surface.
05 -
Return the pan to the oven and bake for another 15 minutes, until the edges are golden and set.
06 -
Melt chocolate chips with vegetable oil in the microwave. Heat for 30 seconds, stir, and continue in 20-second intervals until smooth.
07 -
Spread the melted chocolate mixture over the baked coconut layer and smooth into an even layer.
08 -
Allow the bars to cool completely before cutting. Refrigeration can speed up the cooling process, but room temperature cooling yields shinier chocolate. Cut into a 4x4 grid to serve.
# Notes:
01 -
Cutting the bars after cooling ensures clean edges and intact layers.