Rainbow Chocolate Coconut Bars

Mar 16 2016
Rainbow Chocolate Coconut Bars

I'm just seeing rainbows lately. Everything I post is all rainbow-esq. These bars are the OG. I'm serious. Martha created them and I added food coloring and together we created some serious stuff. These are perfect for St. Patrick's Day. No, seriously. Don't tell me you don't like coconut. Everyone says that. These are beyond that. They are buttery, chocolate-y sweet amazingness. I am not kidding. 

Rainbow Chocolate Coconut Bars

3 cups finely ground graham crackers
1/4 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter (melted)
1 cup semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 1/4 cups sweetened shredded coconut (Separated into 6 bags with food coloring)

1. Preheat your oven to 375 degrees and line a 15"x10" rimmed baking sheet with parchment paper so the parchment paper is slightly sticking up on the edges (this makes it easier to lift the bars out once they are cooled.)

2. In a large bowl, stir together graham cracker crumbs, sugar, and butter until well combined.

3. Press mixture onto bottom and up the sides of prepared baking sheet (do not forget the parchment paper). Bake, rotating 5 minutes through, until firm, about 10 minutes. Transfer to a wire rack and cool for 20 minutes.

4. Sprinkle cooled crust evenly with chocolate chips and pour condensed milk over the top, spreading to cover completely. Separate coconut into zipblock baggies and add food coloring and mix together inside the bag. Sprinkle with colored shredded coconut.

5. Bake at 375 degrees until coconut is toasted, 10 to 12 minutes. Transfer to rack and cool completely. Cut into equal-size bars and store in refrigerator. 

TIP: Sometimes I just refrigerate the entire tray and then cut into bars. Makes it a tad bit easier. FYI these are so good - you will not want to stop eating them. I apologize beforehand.

Let us know what you think in the comments below!

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