Sure! Here’s a delicious recipe for Chocolate Coconut Bars:
### Ingredients:
**Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
**Coconut Layer:**
– 2 cups sweetened shredded coconut
– 1 can (14 oz) sweetened condensed milk
– 1 teaspoon vanilla extract
**Chocolate Topping:**
– 1 1/2 cups semi-sweet chocolate chips
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
### Instructions:
1. **Preheat the oven:** Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. **Prepare the crust:** In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
3. **Bake the crust:** Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
4. **Prepare the coconut layer:** In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined. Spread the coconut mixture evenly over the baked crust.
5. **Bake the coconut layer:** Return the pan to the oven and bake for 20-25 minutes, or until the coconut layer is set and lightly golden on top. Remove from the oven and let cool completely.
6. **Prepare the chocolate topping:** In a microwave-safe bowl, combine the chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
7. **Spread the chocolate topping:** Pour the melted chocolate mixture over the cooled coconut layer, spreading it evenly with a spatula.
8. **Chill and set:** Refrigerate the bars for at least 2 hours, or until the chocolate is set.
9. **Slice and serve:** Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bars and serve.
Enjoy your Chocolate Coconut Bars!