Rich in chocolate, peanut butter, and coconut, these gooey cookie bars.
| Servings: | 24 |
| Yield: | 1 -13×9 inch dish |
Ingredients
- ½ cup butter
- 1 ½ cups graham cracker crumbs
- 7 ounces flaked coconut
- 14 ounces sweetened condensed milk
- 12 ounces semisweet chocolate chips
- ½ cup creamy peanut butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In one 13×9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
- In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 109 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These taste amazing! A little difficult to put together but completely worth it. They are gooey when left out but keep nicely in the refrigerator. I liked these way too much, they should have lasted so much longer.
Overall a very good bar. Because we are not big coconut fans, I used 1/2 the amount of coconut…still very tasty. I also made a batch without any coconut and they were great as well.
After reading through the comments I decided to use 2c. Of graham cracker crumbs with half cup melted butter. And I also used chopped walnuts with the coconut. Following the rest of the directions as printed. It turned out amazing! It is now a new house fav! Def be making this again!
Will definitely make again!
I thought that this was a family recipe that our grandmother inherited, then my mom, and then me. However, a quick Google search reveals that this isn’t a family recipe. I’m sad now. Five stars.
Delicious and super easy to make. To make a gluten-free version, I use 1 cup gluten-free graham cracker crumbs and 1/2 cup almond flour. This gives it a little crunch also. Otherwise I follow the recipe.
These are sooo good….. they are like candy bars and are really easy to make! I made some for coffee hour after church and they were a big hit. Especially with the Sunday school kids! I will absolutely make them again.
very good! Took to a party and everyone loved them.
I made these last year for Christmas. Everyone loved them they are so tasty! This year its my most requested cookie. They are very simple to make and pack a lot of flavor. Thanks for sharing
just awesome, I just added a few hazelnuts to make a change from walnuts. I froze the cookie bar in order not to eat it too fast and it is as good as fresh. I recommend this recipe to all the sweet tooth
4.5 stars if it would let me. this will totally fix your sugar craving. Very simple to make. I followed the directions exactly. Kept well covered in the pan for 3 days. Then it was gone. so I don’t know how well it would keep longer than the three days. I will be making this again.
Very sweet and good. For me, I’d probaby mix the graham crackers and butter in a bowl first and then press it into the pan. It was a bit crumbly for me. I also have a humidity issue since I have in Houston. I baked it for an additional 5 minutes to make sure it set correctly. Then I had to put the whole thing in the frig. The chocolate didn’t cool at the counter. I’ve found that happens a lot with recipes calling for melted chocolate. Not a good summer treat for this Texan.
These are unbelievable, especially when still a little warm. Thanks for the great recipe!
These Bars are AWESOME!! Everytime I make them people love them and want the recipie.
Very yummy. Some other reviewers commented on the crust being too greasy, so I used 2 cups of graham crumbs. I made the rest as written and they turned out perfect.
This is a wonderfully simple and delicious bar cookie. I couldn’t resist adding chopped peanuts over the coconut before I baked it. Simple and delicious..always a good combination 🙂
Great basic recipe. I changed things up to suit my son who is gluten/casien free. I used his gfcf pretzels in place of the graham crackers. Gfcf margarine in place of butter. I used coconut flour to smooth the texture and after baking applied gfcf choc. chips, p.nut butter and a little gfcf carmel frosting. Topped with a little leftover coconut. Great recipe for a great kid who usually can’t eat candy bars. Thanks for the basics!
So good, but so, so bad for you…
I wanted more coconut in this cookie…so next time will add more but they are delicious and so easy to make!! Don’t chill for too long or it’ll be difficult to cut them into bars!
Very good. I didn’t have enough graham crackers so I used a premade graham pie crust I had instead. I followed the directions except I mixed the sweet cond. milk and coconut together before putting it in the crust. I let it bake for about 18 minutes. Then I melted only about half the chocolate and peanut butter that was called for since I was putting it in a pie crust. I put it in the fridge to set. I can see that it’s going to take a little while to set, but I tasted a piece and it was awesome. It’s very rich and if you have a cavity you weren’t aware of, this dessert will point it out to you!
YUM! I did make a few changes however. I took others’ advice and mixed the butter and graham cracker crumbs and pressed it to the bottom of the dish. To avoid it from sticking I sprayed the bottom with Pam! I also substituted Heath bar pieces for the choc. chips and almonds for walnuts! Deliscious!!! I cooled it for a little longer and they cut and came out in bars, not a mess!