Chocolate Coconut Bars with a buttery graham cracker crust, a gooey chocolate center and a golden, flaky coconut topping and just 10 minutes of prep!
- 1 1/2 cup fine graham cracker crumbs
- 1/2 cup + 2 tablespoons unsalted butter, melted
- 3/4 teaspoon fine sea salt, separated
- 1 (14 ounce) can sweetened condensed milk (not to be confused with evaporated milk)
- 1 cup semi-sweet chocolate chips
- 3/4 cup unsweetened coconut flakes
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Preheat the oven to 350° and have ready a greased 8"x8" baking dish.
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In a small mixing bowl, stir together graham cracker crumbs, melted butter, and a 1/2 teaspoon salt. Transfer to the baking dish and press firmly across the bottom.
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Pour the can of sweetened condensed milk over the crust and sprinkle a 1/4 teaspoon of salt across the top.
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Scatter chocolate chips across the dish, followed by the coconut. Use the tines of a fork to gently press the toppings into the condensed milk.
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Bake for 28-30 minutes, until the coconut is tinging golden-brown across the top. Remove from the oven and run a sharp knife along the edges of the dish.
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Allow to cool completely -- 30 minutes to 1 hour. Cut into 12 bars or 16 squares, serve and enjoy!
The crust will taste salty before baking.