Everyone needs one back-pocket recipe they can whip up at a moment’s notice. This is mine! I’ve been recreating these gooey coconut dream bars at home ever since I first ate one at Amy’s Bread in New York City (which, by the way, is definitely worth a visit if you live in the area), and I wanted to make sure I documented the recipe here on my blog since it’s truly one of my favorites. These bars are something like those traditional 7-layer bars you might make around the holidays, but they’ve only got 4 layers, which meld together in the baking process and basically become ONE.
It’s all very zen.
The recipe is foolproof—I promise!—and requires only 5 ingredients (plus salt, but…c’mon now). So, if you’re tasked with bringing dessert to a dinner party anytime soon and you need a big batch of something, this is the something you’ve been searching for.
On a totally unrelated note, I’m going to be doing a lot of website organizing and sprucing-up over the next weekend…so look out for that! There’ll be a ton of fun new posts (DAILY ones, at that!) coming soon.
Gooey Coconut Dream Bars
You can find this recipe in Amy Scherber and Toy Kim Dupree’s “The Sweeter Side of Amy’s Bread.”
What you’ll need
For the crust:
- 3 cups graham cracker crumbs (from about 20 crackers)
- 3/4 cup unsalted butter, melted
- 1/4 teaspoon coarse salt
For the topping:
- 1 cup semisweet chocolate chips
- 2 cups sweetened flaked coconut
- 1 3/4 cups plus 2 tablespoons sweetened condensed milk
WHAT YOU’LL DO
Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.