Calling all Mounds Bar lovers! If you’ve ever wished your favorite candy bar had a buttery graham cracker crust — wish granted.
These decadent Chocolate Coconut Bars are rich, chewy, and layered to perfection with a golden graham cracker base, a creamy coconut center, and a smooth, velvety chocolate top.
Easy to make and dangerously irresistible, these dessert bars skip the Magic Cookie Bar mix-ins and go full-on layered indulgence instead.
These can be enjoyed as a sweet indulgent treat or for a portable, handheld Dessert. Learn how easy it is to make these Chocolate Coconut Bars.
Table of Contents
- 🥥 Ingredient Notes & Substitutions
- How To Make Layered Chocolate Coconut Bars
- 🔪 Tips for Perfect Chocolate Coconut Bars
- Variations
- 🍨 What to Serve with Chocolate Coconut Bars
- Best Times to Make Chocolate Coconut Bars
- ❓ Frequently Asked Questions (FAQs)
- 🍫 More Bars and Brownie Recipes You’ll Love
- Recipe
- Reviews
🥥 Ingredient Notes & Substitutions
Graham Cracker Crumbs
Use original or cinnamon graham crackers for a sweet, crunchy base. No grahams? Crushed vanilla wafers or digestive biscuits work too.
Unsalted Butter
Stick with unsalted butter for better control over flavor. You can use margarine to make these chocolate coconut bars dairy-free or vegan-friendly.
Sweetened Condensed Milk
This is key for the chewy coconut layer. Don’t confuse it with evaporated milk — it won’t work the same.
Unsweetened Shredded Coconut
Gives you full control over sweetness. Want a sweeter bar? Use sweetened coconut instead. Toasting the coconut before adding it gives the bars a delicious, nutty twist.
Maple Syrup
A natural sweetener that also helps bind the coconut filling. You can substitute honey or agave if needed.
Coconut Oil
This helps create a silky smooth chocolate topping. Use refined or unrefined depending on whether you want extra coconut flavor. Canola or vegetable oil are good alternatives.
Semi-Sweet Chocolate Chips
Ghirardelli chocolate wafers or candy melts melt smoother and don’t need extra oil. But if you’re using regular chips, mix in a little coconut oil for that glossy, lump-free finish.
See recipe card below for all ingredients with measurements.
How To Make Layered Chocolate Coconut Bars
✅ Step 1: Make the Graham Cracker Crust
- Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, melted butter, and a pinch of salt.
- Press the mixture firmly into the bottom of the lined pan using the back of a spoon.
- Bake for 8 to 10 minutes, or until golden brown. Remove and let the crust cool completely.
🥥 Step 2: Make the Coconut Filling
- In a medium bowl, mix together:
- Unsweetened shredded coconut
- Sweetened condensed milk
- Maple syrup
- Vanilla extract
- Stir gently until everything is evenly coated, but don’t overmix — you want to keep the coconut’s texture.
- Spread the coconut filling evenly over the cooled graham cracker crust.
- Bake again for 15 minutes, or until the coconut edges look crispy. Cool completely before adding the topping.
💡 Tip: Don’t overbake the coconut layer — the edges should be golden, but the center will continue to firm up as it cools.
🍫 Step 3: Make the Chocolate Topping
- For best results, chill in the refrigerator for 2 hours before slicing and serving.
- Once the bars are fully cooled, microwave the chocolate chips and coconut oil in a microwave-safe bowl.
- Heat in 30-second intervals, stirring between each, until smooth and melted.
- Pour the melted chocolate over the coconut layer.
- Use a spatula or offset knife to spread the chocolate evenly across the top.
- Let the bars sit at room temperature for 1 hour, or until the chocolate is set.
🔪 Tips for Perfect Chocolate Coconut Bars
Thin Out Thick Chocolate
If your melted chocolate is too thick to spread, stir in 1 teaspoon of coconut oil to smooth it out.
Use Candy Melts or Chocolate Wafers
Ghirardelli chocolate wafers or candy melts melt more smoothly than regular chocolate chips and usually don’t need added oil. These are great options for a silky chocolate layer without fuss.
Add Sprinkles While Chocolate Is Wet
Want to dress them up? Add sprinkles or toppings while the chocolate is still wet so they stick properly. Once it sets, it’s too late!
Choose High-Quality Chocolate
For the best texture and flavor, use high-quality chocolate. It melts more evenly and gives a glossy, professional finish.
Avoid Burning Chocolate
While the microwave is convenient, it’s easy to overheat chocolate. Use 30-second bursts, stir frequently, and stop while a few chunks remain — they’ll melt from residual heat. Or try a double boiler for more control.
Store Leftover Melted Chocolate
Extra chocolate? Save it! Pour it into a container and refrigerate. Re-melt over a double boiler for future batches or to drizzle over other desserts.
Plan Ahead for Chill Time
These bars need at least 2–3 hours to fully set, so plan ahead — especially if you’re making them for a party, potluck, or holiday tray.
Variations
Toasted Coconut Topping
For added flavor and texture, use toasted shredded coconut instead of plain. It brings a nutty, golden crunch to the top layer of your chocolate coconut bars.
Chocolate Peanut Butter Coconut Bars
Add a swirl of peanut butter to the melted chocolate layer for a sweet-salty twist. If you do, you likely won’t need coconut oil — the natural oils in peanut butter help smooth out the chocolate.
Dark Chocolate Version
Prefer a richer flavor? Swap in dark chocolate chips for the semi-sweet ones to make bold, decadent dark chocolate coconut bars.
🍨 What to Serve with Chocolate Coconut Bars
These chewy, chocolatey bars are delicious on their own — but they also play well with others!
1. Serve with Ice Cream
Pair a warm (or room temp) bar with a scoop of vanilla ice cream for an easy, crowd-pleasing dessert. Drizzle with extra chocolate or caramel sauce for bonus points.
2. Add to a Dessert Charcuterie Board
Chocolate coconut bars make a festive addition to a holiday dessert board. Cut them into bite-sized squares and mix them in with cookies, truffles, fruit, and chocolate-dipped pretzels.
3. Pack in Lunchboxes or Party Platters
These bars hold up well at room temperature, making them perfect for lunchbox treats, picnics, or potluck trays.
Best Times to Make Chocolate Coconut Bars
Holiday Cookie Trays
Add something rich and chewy to your Christmas or Thanksgiving baking lineup.
Easy Potluck Desserts
These bars slice clean and travel well — perfect for feeding a crowd.
Make-Ahead Chocolate Coconut Treats
They freeze beautifully and taste even better the next day.
No-Mixer Dessert Bars
Quick to prep, minimal cleanup — ideal for busy bakers.
When you’re craving Mounds bars in bar form
Enough said. 😉
❓ Frequently Asked Questions (FAQs)
Chocolate chips often contain stabilizers that can cause clumping when melted. Adding 1 teaspoon of coconut oil(refined or unrefined) helps create a smooth, lump-free consistency. You can also use vegetable or canola oil if preferred.
💡 If you’re using candy melts or chocolate wafers (like Ghirardelli), you probably won’t need oil — they’re formulated to melt smoothly without it.
Store leftover bars in an airtight container in the refrigerator for up to 3–4 days. You can also keep them in the baking dish covered tightly with plastic wrap.
Yes! These bars freeze beautifully.
Cut them into individual squares before freezing so you can grab just what you need. Wrap tightly and freeze for up to 3 months. Thaw in the fridge or at room temperature.
Absolutely. These are a great make-ahead dessert.
Since the bars need 2–3 hours to fully set, you can prepare them up to 24 hours in advance. Just cover the pan and refrigerate until ready to serve.
🍫 More Bars and Brownie Recipes You’ll Love
Peanut Butter Pie Brownies
A two-layer dessert dream! These fudgy brownies are topped with a creamy, no-bake peanut butter pie layer — rich, indulgent, and perfect for chocolate + peanut butter fans.
Sopapilla Cheesecake Bars
Flaky crescent dough, a sweet cinnamon-sugar topping, and a luscious cream cheese filling — this easy Mexican-inspired dessert bar is always a crowd favorite.
Fudgy Brownies
These truly live up to their name! Ultra-chocolatey, dense, and gooey, these classic fudgy brownies are easy to make and perfect for any dessert table.
Ready to make your own layered chocolate coconut bar magic? Let’s get baking!
Recipe
Chocolate Coconut Bars Recipe
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 (14-oz can) Sweetened Condensed Milk
- 3 cups unsweetened shredded dried coconut
- 2-1/2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 Tablespoons coconut oil
- 1 Cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a 9 x 9 inch pan with parchment paper. Set aside.
- Prepare the crust by mixing the graham cracker crumbs, salt, and the melted butter. Gently press using the back of a spoon to form the crust inside the pan. Bake for 8 to 10 minutes or until golden brown. Let it cool.
- Meanwhile in a medium size bowl, add the coconut, vanilla, maple syrup, and condensed milk.
- Mix until combined. Be careful not to overmix so the coconut doesn’t break.
- When cool, add the coconut mixture on top of the cracker crust. Spread evenly.
- Place the bars back in the oven for another 15 minutes or until the coconut looks crispy on the edges. Do not over bake. Let it cool completely.
- When it is cool, melt the chocolate with the coconut oil in the microwave in 30 second intervals until melted. Make sure you do not burn it. Mix.
- Spread over the coconut bars. Place the bars in the refrigerator for two hours before serving.
Notes
- Chocolate too thick? Stir in 1 tsp coconut oil to thin it out for a smoother topping.
- Using candy melts or chocolate wafers? You likely won’t need oil — they melt smoothly on their own.
- Want to decorate? Add sprinkles or toppings while the chocolate is still wet so they stick.
- Best results: Use high-quality chocolate for a glossy, lump-free finish.
- Microwave carefully: Melt chocolate in 30-second bursts, stirring each time to avoid burning.
- Make ahead: These bars need 2–3 hours to fully set — perfect to prep the day before.
- Freezer-friendly: Cut bars before freezing and store in an airtight container for up to 3 months.
Elaine says
Fantastic snack! I love how delicious these bars look – exactly the way I like to make mine!
Priya Srinivasan says
Oh my god these chocolate coconut bars look totally tempting! My boys would totally love this one! A great snack anytime!
Casey says
Made these yesterday and the coconut filling is to die for!!!! SO GOOD!
Beth Sachs says
oh wow, these chocolate coconut bars look incredible. I’ll be giving these a try at the weekend!
Emily says
These chocolate coconut bars are divine! I love the melted chocolate layer on top!