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Publisher Photo
When I need a dessert that everyone will enjoy, this fits the bill. Every bite of these gooey bars is finger-licking good! I often keep the ingredients on hand.
Recommended: Top 10 Coconut Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 2 cups graham cracker crumbs (about 32 squares)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 package (14 ounces) sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon peanut butter

Directions

In a large bowl, combine the cracker crumbs, sugar and butter; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Combine coconut and milk; spread over crust. Bake 15 minutes longer.
In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Cool completely on a wire rack before cutting. Yield: 3 dozen.
Originally published as Coconut Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p96

Nutritional Facts

1 each: 191 calories, 11g fat (7g saturated fat), 11mg cholesterol, 100mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 2g protein.

  • 2 cups graham cracker crumbs (about 32 squares)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 package (14 ounces) sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon peanut butter
  1. In a large bowl, combine the cracker crumbs, sugar and butter; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Combine coconut and milk; spread over crust. Bake 15 minutes longer.
  2. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Cool completely on a wire rack before cutting. Yield: 3 dozen.
Originally published as Coconut Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p96

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