Milk Chocolate Coconut Bars
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These milk chocolate coconut bars are my go to when I need something sweet and satisfying without spending hours in the kitchen. With just 15 minutes of prep and 30 minutes in the oven, you'll have a batch of decadent treats ready to enjoy. The shredded coconut adds wonderful texture and natural fiber that keeps you satisfied longer, while the creamy milk chocolate makes every bite feel indulgent. What I love most is how simple and affordable these are to make using pantry staples, yet they taste like you spent way more effort than you actually did. Trust me, once you try them, they'll become a regular in your baking rotation.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 120 gunsalted butter(softened)
- 200 ggranulated sugar(null)
- 400 gmilk chocolate(chopped)
- 150 gunsweetened shredded coconut(toasted)
- 60 gcoconut oil(melted)
- 2 nulleggs(large)
- 6 gsalt(null)
- 1 mLvanilla extract(null)
- 8 gbaking powder(null)
- 2 gsea salt(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line an 18x24 cm baking dish with parchment paper.
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- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
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- 3
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
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- 4
Beat in the eggs one at a time, followed by the vanilla extract.
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- 5
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
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- 6
Add the melted chocolate to the butter mixture and stir until well combined.
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- 7
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
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- 8
Stir in the toasted coconut flakes and coconut oil until well combined.
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- 9
Pour the batter into the prepared baking dish and smooth the top.
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- 10
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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- 11
Remove from the oven and let cool completely in the pan.
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