Best 5 Chocolate Coconut No Bake Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of delightful treats, chocolate coconut no bake bars emerge as a symphony of flavors and textures that tantalize the taste buds. A perfect harmony of rich chocolate and sweet coconut, these no-bake bars are a culinary delight that combines the convenience of no-bake preparation with the decadence of a classic dessert. Whether you're a seasoned baker or a novice in the kitchen, this guide will unveil the secrets to creating the ultimate chocolate coconut no bake bars, offering a step-by-step journey into the world of no-bake bliss.

Check out the recipes below so you can choose the best recipe for yourself!

NO-BAKE CHOCOLATE COCONUT COOKIES



No-Bake Chocolate Coconut Cookies image

These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.

Provided by Tammy Oberlin

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 6

3 cups quick cooking oats
1 cup sweetened flaked coconut
2 cups white sugar
½ cup unsweetened cocoa powder
½ cup milk
½ cup margarine

Steps:

  • Line a baking sheet with waxed paper.
  • Mix oats and coconut in a large bowl until thoroughly combined.
  • Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g

CHOCOLATE-COCONUT BARS



Chocolate-Coconut Bars image

These decadent bars are inspired by Hello Dollies, a popular Southern dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 20

Number Of Ingredients 7

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
  • In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
  • Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
  • Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS



Chocolate Chip Coconut No-Bake Granola Bars image

I was looking for a way to have healthier snacks on hand for my kids lunches and on the go snacking. This recipe can be modified to include fruit instead of the chocolate. The date paste helps hold it together nicely and dates are known as nature's candy. No refined sugar except for in the chocolate chips. You could include carob chips or whatever kind of chips your kids like. The dried fruit version is yummy as well!

Provided by Barbara Ortiz

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h15m

Yield 25

Number Of Ingredients 12

12 ounces dates, pitted
¼ cup water, or as needed
3 cups rolled oats
2 cups unsweetened shredded coconut
2 cups miniature chocolate chips
1 ½ cups whole raw almonds
⅔ cup pumpkin seeds
½ cup salted sunflower seeds
1 tablespoon ground cinnamon
1 cup almond butter
1 cup unsweetened applesauce
1 teaspoon vanilla extract

Steps:

  • Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
  • Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
  • Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
  • Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
  • Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.5 g, Fat 23 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 8.2 g, Sodium 51.4 mg, Sugar 18.7 g

NO-BAKE CHOCOLATE COCONUT CRICKET BARS



No-Bake Chocolate Coconut Cricket Bars image

These no-bake bars make for the perfect afternoon snack and are packed with protein from the powder that's farmed sustainably at a cricket farm in Canada. The cayenne pepper delivers a subtle undertone of heat to these intensely chocolaty oat-and-nut bars.

Provided by maryjjohnson34

Categories     Bar Cookie

Time 15m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup quick-cooking rolled oats (not instant)
3/4 cup unsweetened dried shredded coconut
3/4 cup california pitted dates
1/2 cup praline pecans
1/3 cup maple syrup
1/4 cup cocoa powder
1/4 cup chocolate chips
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • 1. Mist 8-inch (2 L) square glass baking dish with cooking spray; line with parchment paper, leaving 1 inch (2.5 cm) overhang on two opposite sides. Set aside.
  • 2. Pulse oats in food processor until chopped. Add coconut, dates, 1/2 cup 100% PC cricket powder, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt and cayenne pepper. Pulse just until mixture comes together, two to three times. Add one tablespoon of water; pulse, adding more water one teaspoon at a time if necessary until mixture is sticky and holds together when pressed between fingers; 10 to 15 seconds.
  • 3. Press into prepared baking dish. Cover and refrigerate for three hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.
  • Chef's tip: The bars need at least three hours in the fridge to set, but you can make them up to two days ahead. Once bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.

Nutrition Facts : Calories 162.8, Fat 8.5, SaturatedFat 4.2, Sodium 101.3, Carbohydrate 22.6, Fiber 3.5, Sugar 13.7, Protein 2.4

CHOCOLATE-COCONUT LAYER BARS



Chocolate-Coconut Layer Bars image

I'm a huge fan of Nanaimo bars, the no-bake layered dessert named for the city in British Columbia. For fun, I reinvented this treat with coconut lovers in mind. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 14

3/4 cup butter, cubed
3 cups Oreo cookie crumbs
2 cups sweetened shredded coconut
1/2 cup cream of coconut
FILLING:
1/3 cup butter, softened
3 tablespoons cream of coconut
1/4 teaspoon coconut extract
3 cups confectioners' sugar
1 to 2 tablespoons 2% milk
TOPPING:
1-1/2 cups semisweet chocolate chips
4 teaspoons canola oil
3 Mounds candy bars (1-3/4 ounces each), coarsely chopped, optional

Steps:

  • Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.

Nutrition Facts : Calories 229 calories, Fat 13g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

Tips for Making Chocolate Coconut No-Bake Bars:

  • Use unsweetened coconut flakes for a healthier option.
  • If you don't have sweetened condensed milk, you can make your own by combining 1 cup of granulated sugar, 1/4 cup of butter, and 1/4 cup of milk in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens, about 5 minutes.
  • To make the chocolate ganache, use semisweet or bittersweet chocolate for a richer flavor.
  • If you want a thicker ganache, add more chocolate chips.
  • For a nuttier flavor, add chopped walnuts or pecans to the ganache.
  • To make the bars ahead of time, prepare them up to 3 days in advance and store them in the refrigerator.

Conclusion:

Chocolate Coconut No-Bake Bars are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor, sweet coconut filling, and creamy ganache topping, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dessert, give these bars a try!

Related Topics