Coconut Chocolate Bars

We love a quick no bake dessert and these coconut chocolate bars don't disappoint. You'll start with a quick fudgy chocolate mixture and then quickly stir in oats and coconut. These bars do need a few hours in the fridge to set, but with just 10 minutes of hands on time they couldn't be easier!

Course Dessert

Cuisine American

Prep Time 10

Chill 4

Total Time 4 10

Servings bars

Calories 241kcal

Author Karly Campbell

Ingredients

½ cup unsalted butter
½ cup granulated sugar
½ cup milk
1 cup semi sweet chocolate chips
2 teaspoons vanilla extract
2 cups quick oats
1 ½ cups unsweetened shredded coconut

Instructions

Line an 8” x 8” cake pan with parchment paper then lightly spray with non-stick cooking spray. Set aside.
In a medium saucepan over low-medium heat, bring butter, granulated sugar and milk to a light boil and let boil for 1 minute (no longer). Stir this constantly so it doesn’t burn or boil over. Remove the saucepan from heat.
Stir in chocolate chips and vanilla extract until chocolate chips have fully melted.
Stir in oats and coconut until well combined.
Press this mixture firmly and evenly into the prepared pan.
Cover the cake pan with plastic wrap and let set in fridge for at least 4 hours before slicing.
Cut into 16 squares for serving.

Notes

These bars should be stored in a sealed food-safe container in the fridge. They’ll last in the fridge 4-5 days. They can also be frozen up to 2 months. If freezing, separate layers of bars with wax paper so they don’t all stick together.

Quick rolled oats should be used for this recipe. Instant oats, steel cut oats, and rolled oats won’t be the right texture for these bars.

Nutrition