Anything tastes fantastic with this master sauce! Use it for grilling, marinades, and stir-fries. On some grilled ribs, this variation is fantastic!
| Servings: | 24 |
| Yield: | 1 -9×13 inch pan |
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup white sugar
- ½ cup melted butter
- 1 (14 ounce) can sweetened condensed milk
- 2 cups flaked coconut
- 1 (12 ounce) package semisweet chocolate chips, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9×13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
- Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
- Spread the melted chocolate chips over the top. Let cool and cut into squares.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 109 mg |
| Sugars | 23 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
After reading the reviews, I used unsweetened coconut and added more than the 2 cups (probably 3, but I didn’t measure). I sprinkled it on the crust, then poured the sweetened condensed milk over it. Used most of the 12 oz. bag of semi-sweet chips and it is plenty of chocolate. I used a 9 x 13 pan, so the bars did come out thinner than the main photo. They were horrible to cut and get out of the pan! Very chewy to eat, but the flavor is delicious. Oh, and I did add chopped almonds so they really are Almond Joy Bars rather than Mounds.
All I had handy was coconut sweetened condensed mild and I think it made them even tastier. I also added more chocolate chips for a thicker topping. These were a terrific sweet treat!
Good. Helps to put the coconut in the oven for a bit once that layer is added to make it easier to spread. Also sticks to pan so need something to help cookie bars come out easier.
I made this in an 8″ x 8″ pan. They look thicker and more appealing. I subsituted sweetened condensed coconut milk for the regular sweetened condensed and added TOASTED almonds on top. Also eliminated the 1/4 cup sugar in the graham cracker crust; it does not need the extra sugar! They turned out great!
I made this last night for a small plates get together with friends and everyone loved it.. I would second other reviewers’ recommendations to not mix the coconut and condensed milk before adding as a layer. My layers were quite thin so if made this again, I would double the ingredients. I would also recommend cutting this into bars or squares before you refrigerate it.
I added a bit more coconut & sweetened milk. It spread alot easier. They are awesome. I used to make them when my boys were young.
The semi sweet chocolate chips are too bitter for my tastes and I prefer dark chocolate. No one would eat them
I’m surprised more people didn’t mention that the coconut layer is barely detectable. Really all you can taste is the chocolate layer. I’m sure this would be five stars if I had doubled the coconut layer. It was very easy to make though. I took others’ advice and just sprinkled the coconut on and poured the sweetened condensed milk evenly over it. When it came out of the oven I sprinkled the chips over it and put it back in the turned off oven with the door open for a few minutes and then just spread them out with the back of a spoon. I’ll try this recipe again doubling the coconut layer.
I’ve made these for about 30 years and I add 3/4c of peanut butter to the melted chocolate for a smoother top otherwise I keep everything the same.
Needs more coconut filling. otherwise yummy.
I didn’t care for it. The choc chips do cut the sweetness but I just didn’t care for the overall taste.
It was easy to follow. Very delicious!
Easy to make, didn’t use the sugar based on the reviews.
Instead of making a coconut mixture, I sprinkle the coconut evenly over the graham crust and then I pour the milk over the already spread coconut. You still have to spread a tiny bit, but it’s MUCH MUCH easier to spread that way and your crust stays perfect!
Just added some slivered almonds on top. Delicious. Very sweet!
Followed the recipe except I didn’t melt the chocolate first. I poured the chocolate chips evenly over coconut. Then waited a couple minutes for the chocolate to melt and spread it with a spatula evenly. Turned out great!
Will try again sprinkling coconut and pouring milk over it and sprinkling choc chips then spreading
hard to cut but a crowd pleaser
I started making these about 4 years ago and I have people constantly asking me when I am going to make more. The trick I use is after you bake the crust and go to put the coconut on, get a bowl of water, scoop the coconut into large chunks and then put your hands in the water and spread the coconut mixture. When it starts sticking to your hands, put them back in the water and repeat that until the coconut is spread evenly over the pan. After baking the coconut, spread the chocolate on top and even it out with a spatula. Let it began to cool down, and take a butter knife and start making your squares. Do not let this get too messy, all you are doing is scouring it for now, but you want to be able to see your cut bars. I personally put mine in the fridge for about an hour, then as it really starts to harden, cut the squares again. I put mine back in the fridge during that part to.
Very delicious recipe. Definitely a keeper. I did tweak it just a little. Instead of a 9″ x1 3″ , I used an 8″ x8″, adding an additional 5 to 10 minutes to the baking time. I also added almonds.
Loved it but seems like they needed more sweetened condensed milk and chocolate. Definitely will be making it again