Chocolate Coconut Almond Bars
These Chocolate Coconut Almond Bars are really easy to make using a tube of crescent rolls as the crust. They were sweet and salty and oh so delicious. Bake up a batch and enjoy every bite!
I came across a similar recipe for chocolate coconut almond bars like this one I’m sharing with you in a magazine many years ago and stuck it inside a cookbook and that was that.
Then, a few years later, we were cleaning out some closets in the guest room and I found a box filed with cookbooks, magazines and old recipes I printed out from the internet.
After going through the bunch piled in the box, I found the original recipe that I had stuck inside one of the cookbooks.
I hadn’t looked at that box in so long.
I grabbed the recipe and made it while changing around a few things from the original recipe.
These were a big hit with my kids and hubby. I really liked them too. Loved the different textures from the coconut and slivered almonds as well as the crumbly crust.
They would make a good dessert to bring to someone’s house, they cut nicely. Great for picnics and potluck dinners too.
They can be doubled easily. Just use two baking pans.
I hope you try this easy and simple recipe for chocolate coconut almond bars soon and enjoy like we do.
Chocolate Coconut Almond Bars
Yields: 16 to 24 bars
What goes into these yummy chocolate coconut almond bars?
Here are the ingredients:
- 1 tube crescent rolls, any brand will work
- 1 cup sweetened shredded coconut
- 1 can fat free or regular sweetened condensed milk, not evaporated milk. (14oz can)
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoon semisweet chocolate chips
- 2 tablespoons smooth almond or peanut butter
- 1/2 cup slivered almonds, toasted in the oven for about 10 minutes at 250 degrees (keep an eye on them, you don’t want them to burn) You can skip this step but the toasting gives a rich taste to the topping.
How are these chocolate coconut almond bars prepared?
Here are the easy-peasy directions:
- Unroll the crescent rolls and spread out in baking pan while sealing up perforations. Try to spread so that you can make the dough reach the edge and have the dough be able to go up about 1/4 to 1/2 inch up the edge of the pan. Don’t worry if it doesn’t look perfect. It all comes out fine once the filling is over the dough and you bake it.
- Sprinkle the coconut over the crust.
- Open the can of condensed milk and mix the vanilla extract in gently. No need to clean another bowl for this step! Now drizzle over the coconut.
- Bake 15-20 minutes turning half way through until the edges are golden brown and filling is set. Cool the pan on a cooling rack for at least 15 to 20 minutes.
- In a microwave safe bowl, melt the chocolate chips for about 25 seconds. Take out. Stir. Put back with the peanut butter for another 25 to 30 seconds. Take out. Stir until smooth and creamy. If you have to put back in microwave to completely melt and have the mixture smooth, only do this for another 10 to 15 seconds.
- Spread chocolate mixture over the bars and sprinkle with the toasted almonds.
- Place in fridge until chocolate is set. At least 35 minutes.
- You can now cut the bars. These need to be stored in the fridge. When serving, you can set them out on the counter for a while but if there are any leftovers (but I bet there won’t be any) store back in the fridge. Now go and ENJOY these yummy chocolate coconut almond bars!
Print recipe below in recipe box
These Simple Chocolate Coconut Almond Bars are really easy to make using a tube of crescent rolls. They were sweet and salty and oh so delicious. Bake up a batch and enjoy every bite!
Ingredients
- 1 tube crescent rolls
- 1 cup sweetened shredded coconut
- 1 cup fat free or regular sweetened condensed milk, not evaporated milk. (14oz can)
- 1 tsp vanilla extract
- 1 cup plus 2 tbsp semisweet chocolate chips
- 2 tbsp smooth peanut butter or almond butter
- 1/2 cup slivered almonds, toasted in the oven for about 10 minutes at 250 degrees (keep an eye on them, you don’t want them to burn) You can omit this step if your almonds are already toasted.
Instructions
-
Preheat oven to 375 degrees. Have a 13 x 9 baking pan ready and lined with parchment paper. Then spray the paper and the sides of the pan with a light coating of cooking spray.
Unroll the crescent rolls and spread out in baking pan while sealing up perforations. Try to spread so that you can make the dough reach the edge and have the dough be able to go up about 1/4 to 1/2 inch up the edge of the pan. Don’t worry if it doesn’t look perfect. It all comes out fine once the filling is over the dough and you bake it.
Sprinkle the coconut over the crust.
Open the can of condensed milk and mix the vanilla extract in gently. No need to clean another bowl for this step! Now drizzle over the coconut.
Bake 15-20 minutes turning half way through until the edges are golden brown and filling is set. Cool the pan on a cooling rack for at least 15 to 20 minutes.
In a microwave safe bowl, melt the chocolate chips for about 25 seconds. Take out. Stir. Put back with the peanut butter for another 25 to 30 seconds. Take out. Stir until smooth and creamy. If you have to put back in microwave to completely melt and have the mixture smooth, only do this for another 10 to 15 seconds.
Spread chocolate mixture over the bars and sprinkle with the toasted almonds.
Place in fridge until chocolate is set. At least 35 minutes.
You can now cut the bars. These need to be stored in the fridge. When serving, you can set them out on the counter for a while but if there are any leftovers (but I bet there won’t be any) store back in the fridge. Now go and ENJOY these yummy bars!
