Zutaten für Chocolate Coconut Bars
- Graham Cracker Crumbs
- ½ cup (1 stick) unsalted butter, melted
- ½ cup granulated sugar
- Flaked Coconut
- Sweetened Condensed Milk
- ½ cup chopped pecans
- Hershey Bar
- Creamy Peanut Butter
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Zubereitung von Chocolate Coconut Bars
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a greased 13 x 9 x 2 inch baking pan.
- Bake for 10 minutes. Remove from oven and set aside to cool slightly.
- While the crust is baking, combine sweetened shredded coconut, evaporated milk, and chopped pecans in a medium bowl. Mix well.
- Evenly spread the coconut mixture over the partially cooled crust.
- Bake for an additional 15 minutes, or until the coconut topping is lightly golden brown.
- Remove from oven and let cool completely.
- In a small, heat-safe bowl, melt chopped semi-sweet chocolate and peanut butter together in the microwave in 30 second intervals, stirring until smooth. Alternatively, melt over a double boiler on low heat.
- Once the bars are completely cool, spread the melted chocolate peanut butter mixture evenly over the top.
- Refrigerate for at least 30 minutes to allow the chocolate to set completely.
- Cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
544g
Fat
237g
Carbs
58g
