Chocolate Coconut Bars Recipe

Prep Time Cook Time Serves
10m 22m Makes 1 (9 x 13-inch) pan

Similar to the dessert bar known as Hello Dollys, this recipe uses condensed milk as a kind of glue to hold all the toppings onto the crumb base. Graham crackers are traditionally used for the crumb base, but to be honest, I am not a big fan of graham cracker bases or pie crusts. Instead I have used a traditional butter cookie for my base. I like to top it with chocolate, coconut and dried cranberries, but really you can use whatever nuts, dried fruits, chocolates you have on hand.


  • 2 ½ cups ground butter cookies (like the LU brand biscuits by Nabisco)
  • 8 tablespoons (1 stick) melted butter
  • 1 cup dried cranberries
  • ½ cup sweetened shredded coconut
  • 7 ounces 70% dark chocolate, chopped into small pieces
  • 1 can condensed milk


Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with parchment paper, being sure to leave some extra parchment hanging over each side. (This will help you later when you remove the dessert from the pan.)


Combine the ground biscuits and the melted butter in a medium bowl until thoroughly combined. Press this mixture firmly into the base of your lined pan.


Sprinkle the cranberries, coconut and chocolate pieces all over the base. Pour over the condensed milk making sure you get the corners and edges too.


Bake in the oven for approximately 22 minutes, or until the top is lightly golden. Remove from the oven and allow to cool in the pan. Once cool to the touch, transfer the pan to the refrigerator and chill for a 2 – 3 hours. Once chilled, use the overhang of parchment to lift the dessert from the pan. Cut into small (or large!) squares and enjoy.


Store any leftover bars in the refrigerator.

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