Who wants some easy-peasy Chocolate Coconut Bars? I am super big on “easy,” and this little number is on the list. Not quite one bowl, but painless enough—and tasty enough—to add to my family’s “triple diple do-over” list. I’ve always been a fan of Mounds Bars, and this recipe has a little of that going on, but not nearly so sweet.

Chocolate Fix: Chocolate Coconut Bars

Who wants some easy-peasy Chocolate Coconut Bars? I am super big on “easy,” and this little number is on the list. Not quite one bowl, but painless enough—and tasty enough—to add to my family’s “triple diple do-over” list. I’ve always been a fan of Mounds Bars, and this recipe has some of that going on, but not nearly so sweet. Check ‘em out. 

Chocolate Coconut Bars

Yield: 3 dozen

1 ½ cups flour
½ cup packed brown sugar
½ cup margarine (softened, not melted)
¼ tsp salt
. . . . .
1 cup semi-sweet chocolate pieces
2 eggs
1 cup packed brown sugar
2 Tbsp flour
½ tsp baking powder
¼ tsp salt
1 ½ cups flaked coconut
Semi-sweet chocolate pieces for decoration (optional; I used mini chocolate chips)

Who wants some easy-peasy Chocolate Coconut Bars? I am super big on “easy,” and this little number is on the list. Not quite one bowl, but painless enough—and tasty enough—to add to my family’s “triple diple do-over” list. I’ve always been a fan of Mounds Bars, and this recipe has a little of that going on, but not nearly so sweet.	Preheat oven to 375°F. Grease 9×13 pan. (See note below about pan types.)

In a large bowl, using a pastry fork, combine first four ingredients until crumbly. Pat into baking pan. Bake 10 minutes.

Sprinkle chocolate pieces over hot crust; return oven for 1–2 minutes to soften. Spread chocolate evenly over crust.

In medium bowl, beat eggs until thick and lemon-colored, about 3–5 minutes. Beat in sugar.

Combine flour, baking powder, and salt. Beat into sugar mixture. Stir in coconut. Spread evenly over chocolate layer. Bake 15–20 minutes. If using semi-sweet chocolate pieces for decoration, sprinkle them over the top of the hot bars immediately. Cool in pan and cut into 3×1-inch bars.

NOTE: If you use a dark pan for baking, it will absorb and retain more heat. This usually results in burnt goodies. The trick is to lower your baking temperature. If you bake with dark metal pans—or glass dishes—reduce the oven temperature by 25° and check for doneness early.

Original recipe adapted from C&H Sugar about a thousand years ago; photo by Boyd R. Lythgoe (All rights reserved)

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If you need more chocolate goodness, I’ve got you covered. Check out The Chocolate for some of my favorite recipes!

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