– I make these bars every year for Christmas because they are awesome. I agree that coconut is hard to spread without breaking the graham cracker crust, but I found a simple solution. As soon as you take them out of the oven after the coconut is baked, I use the flat side of a spoon, sprayed with cooking spray and smooth out the coconut. The coconut mixture is now more malleable, now that it is warm. I finish the recipe as follows. Sometimes I even sprinkle some slivered almonds on top to make them similar to Alomnd Joys.
– Great! I did not add the sugar to the graham cracker crust. I always wonder why add sugar when there is already sugar in the crumbs. In any case, it was sweet enough. I also, as another reviewer suggested, spread the coconut over the hot crust, then poured the condensed milk over it, and it worked perfectly.
– These bars are delicious! My grandmother has been making them for years and they are a family favorite. I highly recommend replacing the chocolate chips with Hershey’s chocolate bars. Not only do they add great flavor, but they create a smooth top on the bars. Add 6 unwrapped bars right out of the oven. The bars will naturally melt over the coconut/milk mixture. You can then spread it over the top. My mom recommends scoring the bars with a sharp knife before they completely set. This way you’ll get nice clean slices. Plus, I love these refrigerated bars!
2 cups melted milk or dark chocolate
3 cups of coconut flakes
1 cup sweetened condensed milk
Mix the shredded coconut with the condensed milk, shape them into an oblong shape, freeze them for 20 minutes, then dip them into the melted milk chocolate.