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Coconut Graham Bars Recipe

Coconut Graham Bars Recipe photo by Taste of Home

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My mom called these bars 'Out of this World bars'. The richness goes over well at any get-together.—Patty Van Zyl, Hospers, Iowa

This recipe is:

Diabetic Friendly

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Coconut Graham Bars Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 54 Servings

20 15 35

Ingredients

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
2 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
TOPPING:
1-1/2 cups packed brown sugar
6 tablespoons heavy whipping cream
1/4 cup butter, cubed
3/4 cup semisweet chocolate chips

Directions

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned.
Combine coconut and milk; spread over warm crust. Bake for 12-15 minutes or until edges are lightly browned. Cool on a wire rack.
In a large saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat; stir in chocolate chips until melted. Spread over coconut layer. Cool before cutting. Yield: 4-1/2 dozen.

Nutritional Facts 1 bar equals 123 calories, 6 g fat (4 g saturated fat), 11 mg cholesterol, 58 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Coconut Graham Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p63

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Reviews for Coconut Graham Bars

Coconut Graham Bars

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Reviewed on Aug. 16, 2012 by Danerlea

These bars are easy and taste very good. If I make them again I think I'll use a different topping recipe. The butter seemed to float to the surface; I had to blot the bars with paper towels. It tasted good but just didn't look right.

Reviewed on Mar. 12, 2012 by momio

I made this a while ago and we thought they were yummy. I've had requested to make them again. I had no problem with them holding up.

Reviewed on Feb. 24, 2012 by a642483

This is a great recipe and makes alot. This would be good bar recipe during the holidays for cookie exchanges. Will be making again for family gatherings as its yield is alot! Thanks for sharing!

Reviewed on Feb. 08, 2011 by qteepieinvegas

line your pan with foil and spray with oil before baking. It makes cutting alot easier..this recipe is requested for me to make over and over again..YUMO!

Reviewed on Feb. 08, 2011 by qteepieinvegas

I have made this a few times,all GREAT Ratings..The (ONE) thing i did do was to line the pan with foil and spray it with oil before baking the Graham cracker crumb bottom. It makes it so much easier to cut it.

Reviewed on Jan. 03, 2011 by ITSJUSTTOM

If you love chocolate, graham crackers and coconut, then this is for you. Warning: They are very rich but oh so good!

Reviewed on Dec. 16, 2010 by love2bake_PA

I was disappointed for such a simple recipe. It is too sweet. I would eliminate the sugar in the crust, since it did not dissolve with two bakings. It also never set and had to be scooped out. I put the remainder in a pan and boil and stirred until the sugar dissolved. Pour in into a 8x8 pan, then cut it into candy pieces.

Reviewed on Nov. 15, 2010 by slug9000

I like these a lot! Super easy to make, and the chocolate sauce is really good with the brown sugar in it. I'd definitely make these again! I rated them four stars only because they're a little gooey and difficult to handle.