Chocolate Coconut Cookie Bars – No Bowl Needed!!

Have a sweet tooth? Looking for a fast recipe? Don’t want to dirty a bunch of dishes in the process? Well do I have the treat for you!!! These Chocolate Coconut Cookie Bars are so simple, even the country kids can make em.

These cookie bars were born out of a lack of ingredients. That’s right, I said a lack of ingredients! You see, we don’t keep a lot of prepackaged food in our home, so if you’re a kid, looking for a sweet snack, you usually (if you’re the oldest country kid) end up raiding mom’s baking supplies. So when I went to whip up some cookies recently……. marshmallows, butterscotch chips, etc….. totally wiped out by said rotten child.

I was down to some chocolate chips, a bag of coconut and a can of condensed milk. Okay, challenged excepted! So here is what I came up with that even my coconut disliking hubby enjoyed!

Ingredients
1/2 cup butter
1 1/2 cups graham cracker crumbs (one pack)
14 ounces sweetened condensed milk (one can)
2 cups chocolate chips
1 1/4 cups flaked coconut

Start off by getting out a 9×13″ baking pan. Cut up your butter into pieces, put it in the pan, slide the pan in the oven and turn the oven on to 350 degrees. While the oven is preheating, use a rolling pin to turn your graham crackers into crumbs. By the time your oven preheats, your butter will be melted. Sneak, ain’t I. See, I told you there was no bowl needed for this recipe!

Now pour your graham cracker crumbs into the pan, over the melted butter. You can use a fork to incorporate the butter into the cracker crumbs, but make sure you pat the crumbs back down into a flat layer across the bottom of the pan. Next, open your can of sweetened condensed milk and pour it over the graham cracker crust. Do not use anything to spread it. Try to drizzled it evenly, all over. If you try to spread the milk, it can get into your crust and to the bottom of the pan. You want the milk to sit on top of the crust.

Now just sprinkle chocolate chips and coconut over the milk. Slightly press down on the chips and coconut when the milk is covered, as this will make it all adhere to each other. Bake the cookie bars for 25 minutes or until the coconut is slightly toasted. You are going to want to let the bars cool completely before cutting. After the bars are cut you can store them at room temperature in an air tight container. But trust me, these aren’t going to last long!

Now sit back and enjoy!

30 thoughts on “Chocolate Coconut Cookie Bars – No Bowl Needed!!

  1. Thank you so much for attending week 20 of #PureBlogLove and linking your fantastic blog post, I can't wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
    Nicole

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