Recipe by prime47
"Chocolatey coconut cookie bars with a graham cracker crust, great for people with a sweet tooth."
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1 1/2 cups
graham cracker crumbs
1 1/2 cups
1 (14 ounce) can
sweetened condensed milk
semisweet chocolate chips
The taste of these bars was good but I feel the amount of ingredients are not sufficient for a 9 X 13" pan. I really had to spread the crumb mixture thinly and then had a problem getting the coconut/milk mixture to spread on top of it. I ended up using almost 2 cups of morsels to make a decent layer of chocolate and I spread the nuts on top. I would make them again but would try using a 10 X 13" jelly role pan. You may have to check for baking times with this alteration.
I think these bars tasted great also, however, based on Julies review, I doubled the whole recipe. The crust was then too think. Everything else was nicely proportioned when it was doubled, but i would make just a little more crust if the regular amount isnt enough. But i would still double the middle and top part. It is very sweet. Thanks for the recipe
These were amazing and so easy to make! we'll definitely make these again!
Love these! I took them to an event and had several ladies ask for the recipe, my husband absolutely loved them as well! I did notice that the ingredients were a little scarce for the 9x13 size pan. This time I will try a smaller pan, or maybe I'll just double the recipe, I want to make sure I have enough as they disappear fast :)
I did use a smaller pan 7x10 brownie pan and I thought the height of the bar was good thanks to previous reviews. I used graham crackers that had sugar on them so I reduced the sugar by 1/2. Using a butter knife helped spread the cond. milk mixture. The chocolate chip layer did not harden up very fast at all, even outside in 35* weather. But eventually got there.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 186
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