Ingredients
Equipment
Method
Preparation Steps:
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and powdered sugar. Pour in the melted butter and mix until well combined.
- Step 2: Transfer the graham cracker mixture into a lined 9x9 inch baking pan. Press the mixture firmly into an even layer across the bottom of the pan.
- Step 3: In another large bowl, combine the sweetened condensed milk and shredded coconut. Stir until the coconut is fully coated in the milk. Spread this coconut mixture over the graham cracker crust.
- Step 4: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the coconut mixture is golden and set. Remove from the oven and allow it to cool completely in the pan.
- Step 5: While the bars are cooling, melt the chopped semi-sweet chocolate. Add the heavy cream and stir until smooth and glossy.
- Step 6: Once the bars are cool, pour the melted chocolate mixture over the top, spreading it evenly. Place the pan in the refrigerator for at least 1 hour to set.
- Step 7: After the bars have chilled and the chocolate is set, lift them out of the pan using the parchment paper. Cut into squares or rectangles, serve, and enjoy!
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze for up to 3 months, wrapped tightly.