– 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!
Ingredients:
2 cups melted milk or dark chocolate
3 cups of coconut flakes
1 cup sweetened condensed milk
Instructions:
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.
