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
- For the crust, combine the flour and brown sugar. Use a pastry cutter to cut in the vegetable oil.
- Pat into an ungreased 9 x 13 inch pan and bake at 350° for about 15 minutes.
- Spring the chopped pecans, coconut, and chocolate chips over the crust.
- Pour the coconut milk over the top.
- 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.
- Let cool before cutting.