Coconut Bounty Cookie Bars


2 cups chocolate cookie crumbs

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 (desiccated coconut)

2 tsp vanilla extract

1 1/4 cups chocolate chips

3 tbsp butter or whipping cream


Preheat oven to 350 degrees F.

Grease a 9×9 inch baking pan and line it with parchment paper.

Melt the 1/2 cup of butter and mix together with the chocolate cookie crumbs and sugar.

Press the crumb mixture firmly into the bottom of the pan.

Bake for 10 minutes.

While the bottom layer is baking, stir together the sweetened milk, coconut & vanilla extract.

Spread the coconut mixture evenly over the previously baked chocolate cookie crust layer.

Coconut Bounty Cookie Bars, second bake.

Bake for another 10-15 minutes, or until the edges just start to turn brown. Be careful not to over bake or the cookie bars will be too dry.

Remove from oven and allow to cool completely in the pan.

When cool, melt together the chocolate chips and butter (or whipping cream).

Spread evenly over the cooled coconut layer and let stand for an hour or so for the chocolate to set.

Cut in squares and enjoy.

These cookie bars are very freezer friendly for Holiday baking or just to keep on hand for a dessert or sweet treat at any time.