A simple old-fashioned homemade candy made with coconut, chocolate, sweetened condensed milk, and a buttery graham cracker crust.
Even though we don't celebrate Halloween, and if you do, that is fine, we still like our one day of binging on candy. With Halloween and the holidays coming up, I was looking at the price of candy online. Every year the price continues to climb, and the amount you get continues to get smaller. Not only that, I found that most of the chocolate candy that we prefer was out of stock, or shipping was not an option we could choose. So my kids and I decided that making our own candy still makes a lot of sense. Not only will it save us money, but it will make more wonderful memories of our time together.
Luckily, I found my mother's old recipe for these chocolate coconut bars. They are sometimes called a homemade Mounds candy bar because they have that delicious combination of coconut and chocolate. What makes these bars different from the original store-bought version is this: these bars have an extra layer, a buttery graham cracker crust, that makes them even better.
I remember going trick-or-treating many years ago when I was young. Halloween was different back then. We didn't have the darkness that seems to surround it, as it does now, nor did we have all the worries that parents have today about what might be in the candy that their children bring home.
Since we live in a very small town that is almost a ghost town these days, there aren't many young children here anymore, and the days of lots of children going from house to house for Halloween have pretty much disappeared since the 1980s. Many people have moved to larger cities where there are more jobs and more things to do.
But that doesn't mean we can't still enjoy some homemade candy. These Chocolate Coconut Bars are a wonderful treat to make for family and friends anytime you want something sweet. They are easy to make, use simple ingredients that you probably already have in your pantry, and there are no individual candy wrappers to clean up afterward. Homemade candy always seems to taste just a little better because it was made with love.
Ingredients:
2 c. graham cracker crumbs
1/4 c. white sugar (Optional)
1/2 c. melted butter
2 to 3 c. flaked coconut
1 (14 ounce) can sweetened condensed milk
2 tsp. vanilla
1 (12 ounce) package mini semisweet chocolate chips
Directions:
Heat the oven to 350°F.
In a medium bowl, combine the graham cracker crumbs, white sugar if using, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly and evenly into the bottom of an 8 x 12-inch baking pan.
Sprinkle 2 to 3 cups of flaked coconut evenly over the graham cracker crust.
In a small bowl, stir the sweetened condensed milk and vanilla together. Pour the mixture evenly over the coconut layer. Gently spread it with a spatula if necessary so the coconut is covered.
Bake for 15 to 20 minutes, or until the coconut layer is set and the edges are lightly golden.
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot coconut layer.
Cover the pan with aluminum foil or a lid for 2 to 3 minutes. The heat from the bars will soften the chocolate chips.
Remove the foil or lid and use a spatula to spread the softened chocolate evenly over the top.
Place the pan on a wire rack and allow the bars to cool completely. For firmer chocolate, allow the bars to sit until the chocolate has completely hardened, about 1 hour.
Once completely cool and set, cut into squares or bars and serve.
Tips for Best Success:
- Press the crust firmly. A firmly packed graham cracker crust will hold together better when the bars are cut.
- Don't skip the cooling time. The bars need to cool completely before cutting so the layers have time to set.
- Use the coconut amount you prefer. Two cups will give you a thinner coconut layer, while three cups will give you a thicker, more coconut-filled candy bar.
- Watch the bars near the end of baking. Ovens vary, so start checking around 15 minutes.
- Cover the pan after adding the chocolate chips. This traps the heat and helps the chocolate soften enough to spread easily.
- For cleaner cuts, allow the bars to cool completely before slicing. You can also chill them briefly before cutting.
- Line the pan with parchment paper. If you want to make the bars especially easy to remove from the pan, line the pan with parchment paper. Be sure to leave some parchment extending over the sides so you can lift the entire slab out before cutting.
Variations and Substitutions:
- Use different chocolate. Milk chocolate chips can be used instead of semisweet chocolate if you prefer a sweeter candy bar. Dark chocolate chips are another option for a richer chocolate flavor.
- Add chopped nuts. For a little crunch, sprinkle chopped pecans or almonds over the coconut before adding the condensed milk.
- Try different coconut: Unsweetened coconut works well if you want to reduce the sweetness. Sweetened coconut will give you a more traditional candy-bar flavor.
- Make a thicker crust. If you really enjoy the graham cracker layer, you can increase the crust slightly by adding a little more graham cracker crumbs and butter while keeping the mixture firmly pressed into the pan.
- Make them extra chocolatey. A combination of semisweet and milk chocolate chips can be used for the topping.
Serving Suggestions:
These chocolate coconut bars make a delicious Halloween treat, but you certainly don't have to wait for Halloween to make them.
Serve them:
- On a Halloween dessert tray
- Alongside cookies and other homemade candies
- At holiday gatherings
- With coffee or hot chocolate
- As an after-dinner treat
- Packed in a tin for family and friends
- At potlucks, bake sales, or family gatherings
They also make a nice homemade addition to a Christmas cookie and candy platter.
How to Store:
- Room temperature: Allow the bars to cool completely and let the chocolate topping harden before storing. Place the bars in an airtight container. If you need to stack them, place a sheet of parchment or wax paper between the layers to keep the chocolate from sticking.
- Refrigerate: If your kitchen is warm or you prefer firmer chocolate, refrigerate the bars.
- Freezer: For longer storage, the bars can be frozen in an airtight, freezer-safe container. Separate layers with parchment or wax paper and thaw before serving.
Frequently Asked Questions:
Are these chocolate coconut bars the same as Mounds candy bars?
They are similar in flavor because they combine coconut and chocolate, but these homemade bars also have a buttery graham cracker crust. The crust gives them a different texture from a traditional Mounds candy bar.
Can I omit the sugar from the graham cracker crust?
Yes. The white sugar is optional. The sweetened condensed milk and chocolate provide plenty of sweetness, so leaving the sugar out will simply make the crust a little less sweet.
Can I use unsweetened coconut?
Yes. Unsweetened coconut can be used if you prefer a less-sweet dessert. Sweetened coconut will produce a sweeter, more candy-like result.
Can I use regular-sized chocolate chips?
Yes. Regular semisweet chocolate chips can be used. Mini chocolate chips simply melt a little more quickly and make it easy to get an even layer of chocolate.
Why do I cover the bars after adding the chocolate chips?
Covering the hot bars for a few minutes traps the heat and helps soften the chocolate chips so they can be spread evenly across the top.
How do I know when the bars are done baking?
The coconut layer should be set and the edges should be lightly golden. Start checking around 15 minutes because oven temperatures can vary.
Why are my bars difficult to cut?
They may not have cooled completely yet. Allow them to cool and let the chocolate harden before cutting. A short time in the refrigerator can also make them easier to slice.
Can I make these ahead of time?
Yes. These bars are a good make-ahead treat because they need time to cool and set. Store them in an airtight container until you're ready to serve them.
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