These coconut candy bars come together easily with graham cracker crumbs, butter, semisweet chocolate, sweetened condensed milk, and lotsa, lotsa love.
These coconut candy bars taste like a mash-up of Mounds candy bars, peanut butter, and a graham cracker crumb crust.–Renee Schettler Rossi
Coconut Candy Bars Recipe
- Quick Glance
- 20 M
- 45 M
- Makes 2 dozen
- 2 cups graham cracker crumbs
- 1 stick (4 ounces) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 cups sweetened shredded coconut
- One 14-ounce can sweetened condensed milk
- 1 cup (6 ounces) semisweet chocolate chips
- 2 tablespoons vegetable shortening
- 1 tablespoon creamy peanut butter
- 1. Preheat the oven to 350°F (180°C).
- 2. Stir together the graham cracker crumbs, butter, and sugar in a medium bowl. Spread the crumb mixture on the bottom of a 9-by-13-inch baking dish and gently press with your fingertips to form an even layer. Bake until just golden around the edges, 10 to 12 minutes. Let cool slightly.
- 3. Dump the coconut and condensed milk in a bowl and stir well. Spread the coconut mixture evenly over the warm graham cracker crust in the baking pan. Return to the oven and bake until golden brown around the edges, 15 to 17 minutes. Let cool completely.
- 4. When the coconut layer has cooled, toss the chocolate chips, vegetable shortening, and peanut butter in a medium pan over medium-low heat and let the mixture warm, stirring constantly, until completely smooth, 2 to 4 minutes. Pour the chocolate mixture over the cooled coconut layer and use a spatula to spread it in a thin, even layer. Let cool completely.
- 5. Cut into 24 squares. Serve immediately or layer between sheets of wax paper in an airtight container and refrigerate for up to 2 weeks. If the bars have been refrigerated, let rest at room temperature before slicing and serving.
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