TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES: 24 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (7 ounces) flaked coconut
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup peanut butter
  • 24 blanched almonds

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned.
  2. In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth.
  3. Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting. Yield: 2 dozen.
Originally published as Almond Coconut Bars in Simple & Delicious March/April 2006, p50

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Reviewed Jul. 11, 2014


Reviewed Apr. 12, 2012

"A lot of ingredients and time consuming a bit but got lots of compliments and just like another person responded prepared to give recipe. Found it browned a bit too much w cookie dough waiting for marshmellos to brown and thought it made the bars a bit chewy ...Forgot to buy butterscotch chips and subsituted whip chips and was good. Loved the peanut butter mix in it and made it fudgelike! My daughter brought it to her nurses station and they disapeared ..and guess what? They want the recipe!!"

Reviewed Mar. 30, 2011

"Very good! Mine came out just like the photo (that doesn't always happen :)"

Reviewed Nov. 22, 2010

"These are wonderful. Good even without almonds!"

Reviewed Aug. 27, 2010

"Wondered if it would be even better with almond butter. Has anyone tried that?"

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