Triple Chocolate Toasted Coconut Dessert Bars Recipe

Triple Chocolate Coconut Bars combine multiple delicious dessert ingredients into one enticing dessert bar. Healthy? No. Amazing? Yes!

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Have I mentioned before that I love chocolate? Maybe just a few dozen times. I especially like it when I can combine different types of chocolate in a dessert. I made Double Chocolate Fudge before. This time, I decided to up the game and used three types of chocolate.

These dessert bars have a lot going on, but it all comes together really well. I used milk chocolate (my favorite), semi-sweet chocolate, and white chocolate. And, as the name says, there’s also coconut in these bars.

I added walnuts, but you could also skip those. Honestly, I’m not a big fan of nuts, so I won’t use them the next time I make some Triple Chocolate Coconut Bars. But, Justin likes them in there. So maybe we compromise and I put them only on half so the whole family can enjoy these bar cookies. 

This dessert is kind of like combining a Mounds Bar, Magic Bars, and Bounty Bars mixed with an Almond Joy bar but with walnuts instead of almonds. And a Mounds Bar uses only dark chocolate, we mixed three different types. 

Don’t let the number of ingredients intimidate you. These dessert bars are pretty easy to make. It’s a lot of layering.

Serving Suggestions & Tips

• Add butterscotch to make these “magic cookie bars” or Hello Dolly Bars. 
• For the crust, you want the graham crackers crushed into small pieces. I like to use the food processor for this so it’s quick and easy. 
• Make sure your coconut layer is spread out as flat as possible so you don’t have some pieces getting overcooked. 
• To get more coconut flavor, replace the sweetened condensed milk with condensed coconut milk. 
• Make a chocolate crust by mixing a few tablespoons of cocoa powder into the crushed graham crackers.

Triple Chocolate Coconut Bars Step by Step

Ingredients

• 10 tbsp unsalted butter (melted)
• 5 tbsp rum
• 4 tsp ground cinnamon
• 16 graham crackers (crushed)
• 2 cups sweetened shredded coconut flakes
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 3/4 cups chopped walnuts
• 1 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips

Preparation

Preheat oven to 350F. Line an 8×8 pan with parchment paper or aluminum foil, coat it with coconut oil or vegetable oil.

Crust

In a large mixing bowl combine the melted butter, rum, and cinnamon. Stir in graham cracker crumbs and 1 cup coconut.

Transfer to the 8×8 pan and press firmly into the pan. Freeze for 20 minutes. Bake for 10 minutes until the buttery graham cracker crust is lightly brown.

Filling

Whisk sweetened condensed milk, 3 tbsp rum, vanilla extract, 2 tsp cinnamon, nutmeg, and allspice in a medium mixing bowl.

Sprinkle walnuts and chocolates over the crust.

Top with remaining 1 cup coconut.

Drizzle with sweetened condensed milk mixture.

Baking

Bake for 25-30 minutes, until the filling is set and lightly brown. Let it cool on a wire rack. Use the foil to lift the dessert and cut it into bars.

Chocolate Coconut Bars Leftovers

Storage: Let the bars come to room temperature then cover any leftover coconut chocolate bars with plastic wrap or move them to an airtight container and place them in the refrigerator. Keep for up to 3-4 days. 

Reheating: These can be served chilled or reheated either in the oven or a microwave if you prefer them warm.

Recipe

Triple Chocolate Coconut Bars

Triple Chocolate Coconut Bars combine multiple delicious dessert ingredients into one enticing dessert bar. Healthy? No. Amazing? Yes!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Freeze Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Course:

Dessert

Cuisine:

American

Diet

Vegetarian

Keyword:

chocolate

|

coconut

|

dark chocolate

|

dessert bars

|

milk chocolate

|

white chocolate

Servings: 9 bars

5 from 9 votes

Ingredients

• 10 tbsp unsalted butter (melted)
• 5 tbsp rum
• 4 tsp ground cinnamon
• 16 graham crackers (crushed)
• 2 cups sweetened shredded coconut flakes
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 3/4 cups chopped walnuts
• 1 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips

Recommended Equipment

• 8×8 Baking Dish
• Aluminum Foil
• Mixing Bowls – Stainless Steel
• Whisk – Wire
• Wire Cooling Rack

Instructions

• Preheat oven to 350F
• Line an 8×8 pan with foil and coat with oil

CRUST

• In a large mixing bowl combine the melted butter, rum, and cinnamon
• Stir in graham cracker crumbs and 1 cup coconut
• Transfer to the 8×8 pan and press firmly into the pan
• Freeze for 20 minutes
• Bake for 10 minutes until lightly brown

FILLING

• Whisk sweetened condensed milk, 3 tbsp rum, vanilla extract, 2 tsp cinnamon, nutmeg, and allspice in a medium mixing bowl
• Sprinkle walnuts and chocolates over the crust
• Top with remaining 1 cup coconut
• Drizzle with sweetened condensed milk mixture

BAKING

• Bake 25-30 minutes, until filling is set and lightly brown
• Let cool on a wire rack
• Use foil to lift out and cut into bars

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Nutrition Facts

Triple Chocolate Coconut Bars

Amount Per Serving (1 bar)

Calories 742 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 29g145%

Cholesterol 52mg17%

Sodium 240mg10%

Potassium 500mg14%

Carbohydrates 66g22%

Fiber 7g28%

Sugar 45g50%

Protein 10g20%

Vitamin A 516IU10%

Vitamin C 2mg2%

Calcium 207mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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