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Six-Layer Chocolate Coconut Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 729 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Magic Six Layer Bars are a simple yet delicious dessert made with just six ingredients. Layers of a buttery graham cracker crust, sweetened coconut, semi-sweet chocolate chips, chopped pecans, and sweetened condensed milk combine to create a rich, gooey treat that’s perfect for sharing at potlucks or family gatherings. Easy to make and packed with classic flavors, these bars bake into golden perfection with a delightful balance of sweet and nutty notes.

Ingredients

Scale

Crust

  • 1½ cups (150g) graham cracker crumbs (10-10½ sheets)
  • 1 stick (113g/8 tablespoons) butter, melted

Toppings

  • 1 cup (86g) shredded sweetened coconut
  • 1 (12-ounce) package (2 cups/340g) semi-sweet chocolate chips
  • 1 cup (114g) chopped pecans (or walnuts, or a mix)
  • 1 (14-ounce) can sweetened condensed milk (regular, not low-fat or fat-free)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350℉. Spray or grease a 9 x 13-inch baking pan, or line it with parchment paper to easily lift and remove bars after baking.
  2. Make the Graham Cracker Crust: In a mixing bowl, combine the graham cracker crumbs with melted butter. Stir with a fork until the mixture holds together when pressed. Firmly press the crumb mixture into an even layer in the prepared pan using your fingers or the bottom of a measuring cup.
  3. Add Layered Toppings: Evenly sprinkle the shredded coconut over the crust, then cover with the chocolate chips, followed by the chopped pecans. Pour the sweetened condensed milk evenly over the top, gently spreading with a rubber spatula to ensure complete coverage without mixing the layers.
  4. Bake the Bars: Place the pan in the preheated oven and bake for 26 to 30 minutes, or until the edges turn golden and the top is lightly browned.
  5. Cool and Serve: Remove the pan from the oven and allow the bars to cool completely. For an extra touch, sprinkle with flaky sea salt for a sweet-salty balance. Once cooled, lift the bars out using the parchment paper (if used), slice into 24 bars, and enjoy.
  6. Storage: Store bars in an airtight container for up to 5 days at room temperature, refrigerate for longer freshness, or freeze for extended storage.

Notes

  • This recipe balances sweet, salty, crunchy, and creamy textures in just six ingredients, creating an irresistible dessert.
  • A perfect treat for potlucks, cookie platters, or sharing with friends and family.
  • Using parchment paper in the pan makes it easier to remove bars without breaking.
  • Chopped walnuts can be used instead of pecans, or a mixture of both for variation.
  • Sprinkling flaky sea salt on top after baking enhances the flavor with a salty-sweet contrast.
  • Bars freeze well – wrap tightly and thaw before serving.

Nutrition

  • Serving Size: 1 bar (approx.)
  • Calories: 250
  • Sugar: 22g
  • Sodium: 85mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://tastyrates.com/six-layer-chocolate-coconut-bars-recipe-2/