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Chocolate Coconut Bars

Cook Time30 minutes
Total Time2 hours
Servings: 32 bars

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 tsp salt
  • 1/4 cup powdered sugar
  • 1 cup all purpose flour
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups coconut flakes
  • 1 cup sweetened condensed milk
  • 1 cup bittersweet chocolate 70-99% cacao preferred

Instructions

For shortbread crust:

  • In a mixer bowl with paddle attachment, mix butter and salt on medium speed until creamy.
  • Add powdered sugar and continue to mix until well blended. Add flour, cornstarch, and vanilla extract. Mix until just combined and mixture comes together to form clumps.
  • Transfer the dough into a parchment-lined 9x9 baking pan. Pat down the dough evenly and use a fork to dock the dough.
  • Bake at 350 degrees F on the middle rack for 20 minutes or until golden tan in color. Then remove from oven and place aside.

For coconut layer:

  • In a bowl, mix together the coconut flakes and condensed milk until coated evenly. Transfer on top of the shortbread crust.

For chocolate topping:

  • In a double boiler set up*, melt chocolate chips until smooth and creamy.
  • Pour melted chocolate on top of the coconut layer, making sure to cover the entire layer.
  • Place into the fridge and allow to set. About 2 hours.
  • Cut into evenly sliced bars. I made 32 pieces, by 4x8 rows.

Notes

*For a double boiler, I use a small pot with a fitted heat-safe bowl on top. I fill the pot with water and set to low boil, making sure the water does not flow into the top section and spoil the chocolate. Make sure to stir well to melt the chocolate evenly.