Coconut Chocolate Bars


The temperatures haven't quite felt like a usual Maryland summer. Typically as soon as July rolls around we get an oppressive amount of humidity that makes it hard to even want to be outside. This typically lingers straight on through mid-August and then we return to a much more normal summer where you can actually stand to be outside.

This year, we've had random breaks in the humidity and lower temperatures that leave you looking at your calendar and saying "nah, it can't be July. It's too cold for that!" So I needed to make something to remind me of the super warm temps we were currently missing and these coconut chocolate bars were a great choice.

Coconut Chocolate Bars
Source: Chef in Training
Servings: 20
Printer Friendly


    • 1 box Devil's Food Cake Mix (dry)
    • 1/3 cup softened unsalted butter
    • 2 eggs, divided
    • 14 oz. can sweetened condensed milk
    • 1/2 tsp. vanilla
    • 1 1/2 cups sweetened shredded coconut, divided
    • 1 cup pecans, chopped
    • 1 cup semi-sweet chocolate chips
1. Preheat the oven to 350.
2. Lightly beat one of the eggs and add it to a large mixing bowl, along with the Devil's Food Cake mix and butter. Mix together until the mixture is crumbly.
3. Press evenly into a 9x13 baking dish.
4. In the bowl of your stand mixer, combine the sweetened condensed milk, vanilla and remaining egg. Beat on low speed for 3 minutes, then add 1 cup coconut, the chopped pecans and chocolate chips.
5. Spread evenly over the cake mixture and then sprinkle with the remaining 1/2 cup of shredded coconut.
6. Bake for 25-30 minutes then cool completely on a wire rack before cutting.

This recipe is so simple and easy to make but has SO much flavor. It's really hard to eat just one of these! I had Tom take some into work and one of his coworkers who is from Trindad said that it reminded him of the islands. I think that's the best compliment you could receive on such a simple and tasty bar like this! 


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