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Love coconut and chocolate together? Got ya covered with these easy no bake Chocolate Coconut Layered Bars! You’ll be raving how delicious these rich, delectable chocolate covered coconut bars taste and how easy they are to make with only 5 main ingredients!

These heavenly, homemade candy bar layers consist of your favorite chocolate, a luscious coconut filling and a graham cracker cookie crust and are simply too hard to resist! Like these Chocolate Coconut Truffles or for a Keto twist, like these Keto Chocolate Almond Joy Bark!

Customizing Your Easy Homemade Coconut Bars

These no bake coconut bars are perfect as gift-giving treats and when you are craving candy bars like Mounds or Almond Joy, only these are way better! Customize them easily with your own creative twists!

Chocolate Layer – Use your favorite chocolate! Whether it’s milk chocolate, dark chocolate or white chocolate, these will be amazing! You can even add in some peanut butter chips or salted caramel chips for even more flavor options!

Add-Ins – Add roasted almonds, peanuts, macadamia nuts and pretzels for the sweet, salty and crunch factor. I love adding the almonds for the Almond Joy candy bar taste.

You could add some mini marshmallows or mini m&ms for more fun delicious texture yumminess! For birthdays, add some colorful sprinkles on top or some toasted coconut for even more coconut flavor!

Ingredients You Need for Homemade No Bake Coconut Bars

graham cracker crumbs
butter, melted
sweetened condensed milk
sweetened shredded coconut flakes
chocolate chips of choice: white, milk or dark chocolate chips
Optional: Add-ins like roasted almonds, peanuts, pretzels, etc.

How to Make No Bake Chocolate Coconut Bars Recipe

Preheat oven to 350 degrees F. Line a 9×9 square baking pan with parchment paper or tin-foil and spray with nonstick baking spray. Set aside.
Make the crust by mixing graham cracker crumbs and melted butter together and firmly press the crumbs into the bottom of the prepared pan.
Place in the oven and bake for 15 minutes.
Remove graham cracker crust from oven and spread the shredded coconut on top evenly.
Pour the sweetened condensed milk on top of the coconut.
Place in the oven and bake for another 15 minutes.
In a microwave-safe bowl, add the chocolate chips and microwave in 30-second intervals, stirring between each interval until melted.
Once the chocolate is melted, spread the melted chocolate over the top of your bars. Option: You can also add in nuts, pretzels or whatever add-ins you wish to the melted chocolate or add them to the top of the chocolate.
Place bars in the fridge to cool completely, so the chocolate completely sets up, about 2-3 hours to fully harden.
Once bars are chilled and set up, lift out the bars using the sides of the tin-foil or parchment paper onto a cutting board.
Cut the bars into squares as big or smaller if you wish.
Store no bake coconut bars covered or in an airtight container in the fridge. They’re best serve chilled.

Chocolate Coconut Bars Tips

For the graham cracker crumbs, you can buy graham cracker crumbs or make them by blending them in a food processor until they resemble crumbs. You can also place graham crackers in a large freezer bag and crush them with a rolling pin until the graham cracker crumbs resemble crumbs.
Make sure you use sweetened shredded coconut and sweetened condensed milk for this candy bar recipe. Unsweetened coconut or evaporated milk will not work, as the recipe needs the sweetness the sweetened coconut and sweetened condense milk provide. However, there is fat-free sweetened condensed milk you can substitute if you want to cut back on sugar.
Add 2 tablespoons to 1/4 cup of peanut butter to the melted chocolate for a delicious creamy chocolate peanut butter layer! Seriously, yum!
Add in any add-ins with the melted chocolate or sprinkle them on top or both when adding the top layer to these bars.

Chilling and Freezing Layered Bars

For this chocolate coconut bars recipe, you should allow time for the bars to chill. Make this recipe anywhere from 3-24 hours before serving.
After the bars are chilled, cut them and store them covered or in an airtight container in the fridge until ready to serve.
Freezing – Bars can be frozen in a freezer safe container for up to 3 months. Place parchment paper or wax paper between the pieces to keep them from sticking.

This chocolate coconut bars recipe is super yummy and simple to whip up! What’s not to like if you’re a total chocolate and coconut fan! Pin for later for all of your bake sales, holidays, weekends or party dessert ideas!

Want a baked version of chocolate coconut bars? Check out these Almond Joy Magic Bars!

More Coconut Yums!