How to Build the Layers
Mix the graham cracker crumbs with melted butter and press them firmly into the baking dish. Pour the condensed milk slowly over the crust and spread it gently to the corners so the crumbs stay in place. Scatter the chocolate chips over the milk, then add the coconut and pat it down lightly.
When to Take the Bars Out of the Oven
Start checking at 22 minutes. Look for bubbling edges, lightly golden coconut, and a center that looks set but still soft. Cool the bars in the dish for about 1 to 2 hours before cutting. Run a thin knife around the edges if needed, then lift each square out with a small spatula.
5-Ingredient Magic Coconut Bars Recipe Card
Graham cracker bars layered with sweetened condensed milk, semisweet chocolate, and toasted coconut.
- Prep time — About 15 minutes
- Bake time — 22 to 28 minutes
- Cooling time — About 1 to 2 hours
- Yield — 16 bars
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1½ cups semisweet chocolate chips
- 2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Set out a 9-by-13-inch glass baking dish.
- Stir together the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into an even layer across the bottom of the dish.
- Pour the sweetened condensed milk over the crust and gently spread it to the corners.
- Scatter the chocolate chips evenly over the condensed milk. Sprinkle the coconut over the chocolate and press it down lightly with the back of a spoon.
- Bake on the middle rack for 22 to 28 minutes, until the edges bubble, the coconut is lightly golden, and the center looks set but still soft.
- Set the dish on a cooling rack and let the bars cool completely, about 1 to 2 hours. Cut into 16 squares and lift them out with a small spatula.