Chocolate coconut bars

These not-so-sweet dessert treats started out as the Chocolate-Caramel Bars from the Better Homes and Gardens 75th Anniversary Cookbook and got combined with these Coconut Dream Bars and a few of my ideas along the way.  😉

They’re not super-sweet, but I shared a few with a co-worker, and she thought they were fantastic, so I’m not the only one who’s a fan.  🙂

The biggest change I made in the recipe is to use a can of coconut milk in place of the sweetened condensed milk that the original recipes call for, and, of course, omitting the caramels from the BHG recipe.  😉


  • 1 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 cups pecans, coarsely chopped
  • 1 1/2 cups flaked coconut (I used unsweetened.)
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 14-oz can of coconut milk


  1. For the crust, combine the flour and brown sugar.  Use a pastry cutter to cut in the vegetable oil.
  2. Pat into an ungreased 9 x 13 inch pan and bake at 350° for about 15 minutes.
  3. Spring the chopped pecans, coconut, and chocolate chips over the crust.
  4. Pour the coconut milk over the top.
  5. Put back in oven and bake until slightly browned and firm, 30-50 minutes.  If desired, part way through the baking time, spread the melted chocolate chips into a smooth chocolate layer across the top of the bars.
  6. Let cool before cutting.

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