Coconut Chocolate Bars
These bars hit different than regular brownies. The coconut layer gets chewy while the chocolate stays fudgy underneath.
No fancy equipment needed. Just press, bake, and chill.
Toast Coconut for Deeper Flavor
Raw shredded coconut tastes flat in baked goods. Toast it first in a dry skillet over medium heat for 3-4 minutes, stirring constantly. You’ll smell it getting nutty and see golden edges. This step adds complexity that makes people wonder what your secret ingredient is.
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Press Base Firmly
Your chocolate base needs serious compression or it’ll crumble when you cut it. Use the bottom of a measuring cup to really pack that mixture down. Press until you can’t push anymore, then press again. The surface should look smooth and compact, not loose or bumpy.
Chill Prevents Messy Cuts
Warm bars turn into a gooey mess when you try to slice them. Two hours in the fridge sets everything properly. The chocolate hardens just enough to cut clean lines while keeping that fudgy texture. Room temperature bars will stick to your knife and fall apart.
Getting Clean Bar Cuts
- Wipe your knife clean between each cut to prevent coconut from sticking and creating ragged edges.
- Score the surface lightly before making full cuts to create guide lines for even squares.
Frequently Asked Questions
Will unsweetened coconut work instead?
Yes, but add 2 extra tablespoons of brown sugar to the coconut mixture since you’ll lose the sweetness from the shredded coconut.
How long do these bars stay fresh?
Store covered in the refrigerator for up to 5 days. The texture actually improves after the first day as flavors meld together.
Can I freeze these for later?
Absolutely. Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
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Coconut Chocolate Bars
Ingredients
Topping
Equipment Needed
- 9×9 inch baking pan
- Large mixing bowl
- Medium skillet
- Measuring cups
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
- Toast coconut: Toast shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden and fragrant. Set aside to cool.
- Make chocolate base: Mix flour, cocoa powder, brown sugar, and salt in a large bowl. Add melted butter, egg, and vanilla. Stir until mixture forms a thick, uniform batter.
- Press base: Press chocolate mixture firmly into prepared pan using the bottom of a measuring cup. Make sure surface is even and well-compacted.
- Add coconut layer: Combine toasted coconut and sweetened condensed milk. Spread evenly over chocolate base, pressing gently to adhere.
- Bake bars: Bake for 25 minutes until coconut is golden brown and set. Remove from oven and let cool completely in pan.
- Add chocolate drizzle: Melt chocolate chips and coconut oil together in microwave in 30-second intervals, stirring between each, until smooth. Drizzle over cooled bars.
- Chill and cut: Refrigerate for 2 hours until completely set. Use parchment overhang to lift from pan and cut into 16 squares with a sharp knife.
Nutrition Facts
Per Serving (1 bar)
