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These delicious Coconut Chocolate Bars with a tropical twist have a coconut fudge flavor that can’t be beat! A soft oatmeal cookie crust with chocolate fudge and gooey coconut topping will make for an instant favorite.
Featured with this recipe
These Coconut Chocolate Bars recipe comes from our sister, Elise, who took a trip to the Caribbean (uh… jealous!). She had these yummy coconut chocolate bars in a little coffee shop while visiting Caneel Bay on St. John’s. She loved these so much, she came home and replicated the recipe, and was nice enough to share. I love the layer of the oatmeal cookie crust combined with the chocolate fudge and chewy coconut. I can see why it is so popular in the Caribbean.
Three Delicious Layers
These chocolate coconut bars are ideal for any occasion you want to serve something special. Here’s what you need for each luscious layers:
For the Oatmeal Crust:
- Flour – one cup, sifted all purpose flour
- Oats – one cup quick cooking oats
- Brown sugar – three-quarter cup of light brown sugar, for a deep sweetness.
- Baking soda – half teaspoon
- Salt – a quarter teaspoon kosher salt
- Butter – a stick and a half of melted, unsalted butter.
Fudge Layer:
- Chocolate chips – Two cups of melted chocolate chips. You can use dark chocolate, milk chocolate, or semi-sweet chocolate chips.
- Sweetened condensed milk – stir in one 14-ounce can of rich, sweetened condensed milk.
- Butter – two tablespoons unsalted butter.
- Vanilla – one teaspoon vanilla extract
Coconut Topping Layer:
- Sweetened condensed milk – one more 14-ounce can for this layer.
- Flaked or shredded coconut – three cups unsweetened coconut flakes.
Tips for the Chocolate Layer
Here are a few extra tips for the fudge-like chocolate layer. Melt the chocolate chips in a microwave-safe bowl with a teaspoon of coconut oil, and microwave on 30 second intervals, stirring in between. Don’t try to rush it and microwave longer than 30 seconds. The chocolate will burn and become lumpy, and you’ll have to start over. Once the chocolate chips are melted, stir in the remaining ingredients until the mixture is smooth.
You can also melt the chocolate in a medium-size sauce pan and heat over medium heat with the condensed milk, butter and vanilla. Stir constantly until it’s all melted together.
Frequently Asked Questions
Yes, these bars can be made up to a few days ahead and kept in the fridge in an airtight container. To me, they actually taste best after they have been refrigerated for a few days!
One of our dear readers answered this question: “Do NOT reduce the butter! People said there was too much butter in the crust, so I added less. Big mistake, my crust didn’t stick together. Follow the recipe as written. (I did reduce the pan size to 7×9). Taste great!” Thank you, Kari O.
If you want a thicker cookie, yes you can bake them in a 9×9 or 8×8 baking dish. For a thinner cookie bar, go ahead and use the 9×13 size pan
Read More: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)
More Cookie Bar Recipes
If you love these Coconut Chocolate Bars, you are sure to love these other recipes too:
- Cream Cheese Lemon Bars: Cream cheese lemon bars are ALWAYS a crowd favorite. They are tangy, sweet, soft, chewy, and perfectly delicious!
- Oatmeal Raspberry Crumb Bars: Perfect for dessert nights, BBQs, potlucks, parties and everything in between.
- Coconut Lime Cheesecake Bars: Another great “island” flavor. These have a bright, tangy, Caribbean flavor with just the right amount of coconut. Like a mix between coconut cream pie and key lime pie. So good!
How to Make Coconut Chocolate Bars
Coconut Chocolate Bars
Video
Equipment
- 9×13 inch pan
Ingredients
Oatmeal Crust:
- 1 cup flour
- 1 cup oats
- 3/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter melted
Fudge:
- 2 cups chocolate chips
- 14 ounce sweetened condensed milk can
- 2 tablespoons butter
- 1 teaspoon vanilla
Coconut topping:
- 14 ounce sweetened condensed milk can
- 3 cups flaked or shredded coconut
Instructions
- Preheat oven to 350-degrees. Combine flour, oats, brown sugar, baking soda, and salt in a medium-sized bowl.
- Add melted butter and press down evenly into a 9×13 glass baking dish. Bake at 350℉ for 12-15 minutes. Cool slightly (just warm).
- Combine fudge ingredients in a medium-sized sauce pan. Heat over medium heat until just melted and thick.
- Pour fudge over oat crust and allow to cool completely.
- Place coconut in a food processor or blender and pulse 1-2 times until coarsely chopped. Combine coconut and sweetened condensed milk.
- Gently spread evenly on top of the fudge and cool.
- Cut into 24 squares and serve.
Notes
- Adding nuts, just for fun
- Cadbury Eggs, for Easter
I’m going to make them GF using GF flour.
Came out perfect! Sent to work with my husband and they devoured it!
I’m so glad they turned out well!
This is one of the best recipes ever, it’s a cookie and candy all in one bar we lovethem!
Do NOT reduce the butter! I read the comments before I made this. People said there was too much butter in the crust, so I added less. Big mistake, my crust didn’t stick together. Follow the recipe as written. (I did reduce the pan size to 7×9). Taste great!
9×13 pan can’t be correct. Too thin and too much butter.
Hi Jackie– we have used these exact measurements with success. We will try it again just to make sure and come back to it if it isn’t working well. Thanks for the heads up!
I agree with above comments. 9×13 pan can’t be right- they are way too thin, nothing like the photo. The crust is nothing like the picture either, too much butter. They taste good, but i would tweak the crust and do it in a 8×8 or 9×9 pan.
The recipes you share are terrific–thanks!
Is there a dairy free substitute for sweetened condensed milk? This sounds great!
Hmmm that is a good question… I am not sure how to advise you. Your best bet is seeing if there is a brand that makes dairy-free
In Uk we can get vegan condensed milk who sells it not sure. Aruna
Crust had too much butter and didn’t firm up. Very thin–I would use a smaller pan.
Can you freeze these bars and if so how do I package them for the freezer?
We have never frozen them before… But I’m sure they would be fine. If you try it, let us know how it turns out!
Is 9×13 right? I just finished and my bars are a lot thinner than the ones in the picture.
This sounds and looks yummy, must go and make it right away!!!!!