At our last farm tour this past weekend, they had a variety of snacks on hand, including pulled pork sliders made from pigs raised on their farm, fresh lemonade, and these delicious coconut chocolate chip bars. As soon as I took one bite I vowed to make a batch of my own. Since I neglected to ask for a recipe, I relied on my good friend Google to find a recipe that sounded right. These chocolate chip coconut squares are the result. They're not quite the same as the one I had on Saturday, but they're no less delicious. These dessert bars are quite simple to put together and you don't even need to break out a single mixing bowl -- perfect for throwing together a mid-day treat.
Chocolate Chip Coconut Squares (printer-friendly version)
makes 24-48 squares, depending on how large you cut them
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs (about 8 full cracker sheets)
1/2 cup chopped walnuts
1/2 cup sliced almonds
1 cup coconut flakes, divided
1 1/2 cups milk or semisweet chocolate chips
1 cup evaporated milk
1/2 cup raw sugar
1. Preheat the oven to 350 degrees.
2. Place the butter in a 9"x13" baking dish and place the baking dish in the preheated oven to melt the butter.
3. Once the butter has melted, remove the baking dish from the oven and pour in the graham cracker crumbs. Stir with a wooden spoon to evenly coat the crumbs in the butter, then pat the crumbs into a single (thin) layer on the bottom of the pan.
4. Sprinkle the walnuts and almonds over the graham layer. Top with 1/2 cup of the coconut flakes and all of the chocolate chips.
5. In a small bowl, whisk together the evaporated milk and sugar until the sugar is dissolved. Pour the milk mixture evenly over top the chocolate chips. Top with the remaining 1/2 cup of coconut flakes.
6. Bake for 20-25 minutes, or until the top is lightly golden brown. Remove from the oven and cool completely on a wire rack. Place in the refrigerator to chill until completely set before cutting into individual squares.
(adapted from this recipe)
makes 24-48 squares, depending on how large you cut them
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs (about 8 full cracker sheets)
1/2 cup chopped walnuts
1/2 cup sliced almonds
1 cup coconut flakes, divided
1 1/2 cups milk or semisweet chocolate chips
1 cup evaporated milk
1/2 cup raw sugar
1. Preheat the oven to 350 degrees.
2. Place the butter in a 9"x13" baking dish and place the baking dish in the preheated oven to melt the butter.
3. Once the butter has melted, remove the baking dish from the oven and pour in the graham cracker crumbs. Stir with a wooden spoon to evenly coat the crumbs in the butter, then pat the crumbs into a single (thin) layer on the bottom of the pan.
4. Sprinkle the walnuts and almonds over the graham layer. Top with 1/2 cup of the coconut flakes and all of the chocolate chips.
5. In a small bowl, whisk together the evaporated milk and sugar until the sugar is dissolved. Pour the milk mixture evenly over top the chocolate chips. Top with the remaining 1/2 cup of coconut flakes.
6. Bake for 20-25 minutes, or until the top is lightly golden brown. Remove from the oven and cool completely on a wire rack. Place in the refrigerator to chill until completely set before cutting into individual squares.
(adapted from this recipe)
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