Coconut Choco Cookie Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
6 tablespoons melted butter
02 -
10 finely crumbled graham crackers
03 -
2 tablespoons of sugar
→ Filling
04 -
14 oz sweetened condensed milk
05 -
1 1/2 cups shredded coconut, sweetened
→ Topping
06 -
1/4 cup chopped nuts (like almonds or walnuts, optional)
07 -
1 tablespoon of vegetable oil
08 -
1 1/2 cups chocolate chips
# Instructions:
01 -
Set your oven to 350°F (175°C) to preheat and grab all the ingredients you need.
02 -
Put the graham crackers in a food processor and blend till they’re crumbly. Add in the butter and sugar, then pulse until it clumps when squished.
03 -
Cover a baking pan with foil or parchment. Press the crumb mixture evenly across the base, smoothing it out. Bake it for around 15 minutes, or until it starts to turn golden.
04 -
Spread the shredded coconut evenly over the baked crust. Drizzle with the condensed milk and make sure it’s spread out nicely on top.
05 -
Pop the pan back in the oven. Bake it another 15 minutes, or till the edges are golden and it feels set.
06 -
Put the chocolate chips and vegetable oil in a microwave-safe bowl. Heat for half a minute, stir, and keep heating in short bursts until smooth.
07 -
Pour the melted chocolate mixture over the cooled coconut layer. Smooth it out so it’s even all over.
08 -
Cool the bars fully before cutting them. For quicker cooling, stick them in the fridge, but if you want shiny chocolate, leave them at room temperature. Once cooled, slice into 4x4 squares.
# Notes:
01 -
Letting the bars cool before slicing helps keep the layers neat and tidy.