Chocolate Coconut Bars Recipe

The flavor of chocolate, coconut, and graham cracker mixed together, could not get any better. These bars are very easy to make and a mouthwatering treat.

Course Dessert

Cuisine American

Keyword Chocolate Coconut Bars, Copycat Mounds Bar Recipe

Prep Time 15

Cook Time 25

Chill 2

Total Time 2 40

Servings

Calories 394kcal

Author Michele @ Flavor Mosaic

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

If your melted chocolate looks and feels too thick, simply stir in 1 teaspoon of coconut oil.
Candy melts or Ghirardelli chocolate wafers can be used for coating these chocolate coconut bars of the semi sweet chocolate chips. If you do use candy melts or wafers, it’s unlikely that you will need to add in any oil while melting the chocolate to achieve a smooth consistency since these product options don’t usually contain stabilizers as an ingredient, enabling them to melt much better into a smooth consistency without the aid of oil.
While you could leave your chocolate coconut bars plain, if you do decide to get creative with decorative sprinkles, make sure to do so when the chocolate is still wet so that they have a chance to stick adequately to the tops of the bars.
I always suggest using high quality chocolate for the top layer of these chocolate coconut bars. This can apply to any chocolate-covered treat. You will always get smoother melted chocolate results when using a good quality chocolate!
While I’ve melted the chocolate in the microwave for this recipe, I know that a lot of people prefer melting chocolate over a double boiler since microwaving chocolate has a greater risk of burning chocolate and once burnt, there’s no going back - you’ll have to throw the chocolate away and start from the beginning. It’s totally up to you which method you choose to use.
If you have any leftover melted chocolate, store it in the refrigerator in an airtight container. It can be melted again using the double boiler method when you want to make an extra batch of these chocolate coconut bars or to coat or decorate other sweet treats.
Since these chocolate coconut bars take at least 2-3 hours to properly set, I suggest planning for this recipe ahead of time, especially if you intend making these for a particular event.

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