Sarcastically Yours, Jen

Coconut Bars

I am a huge coconut & chocolate fan. Russell stover whipped cream eggs & coconut eggs are one of my seasonal comfort foods. They are what inspired me to look online to see what recipes I can find that have coconut & chocolate in them. Found this one on a blog called Rock Recipes.com . Below is how I made them.

Ingredients

• 2 cups graham wafer crumbs or roughly 1 1/2packs of whole graham crackers
• 1/4 cup sugar
• 1/2 cup melted butter
• 1 can sweetened condensed milk (300ml in Canada, 14 oz in the US)
• 2 cups unsweetened dried coconut (dessicated coconut)
• 2 tsp vanilla extract
• 1 1/4 cups chocolate chips
• 3 tbsp whipping cream

To Prepare:

Preheat oven to 350 degrees.

If you do not have graham cracker crumbs on hand this is good time to add you whole graham crackers into a ziploc bag and smash them. I used a rolling pin but of course use whatever techinique works for you. You need to smash two cups of them up.

Grease a 9×9 pan then line with parchment paper in my house all we had was a pie pan which worked fine

Melt the 1/2 cup of butter

Mix together with the Graham crumbs and 1/4 cups sugar.

Press mixture evenly into bottom of pan. Bake for 10 mins

While that is baking

Stir together the 2 cups of coconut, can of condensed milk & 2 tsp of vanilla extract.

When crust is done remove from oven spread the coconut mixture evenly over top.

Return to oven for roughly 10-15 minutes until edges start to turn brown.

Remove from oven. Allow to completely cool in pan.

When cooled melt the 1 1/4 cups chocolate chips & 3 tbsp whipping cream in microwave.

Spread evenly over crust allow to set.

In about an hour or so chocolate should be set.

Cut & Enjoy!!