Coconut Dessert Bars

I’m back at in the baking zone, in particular because I have those sweet tooth’s in the house, in particular everyone but me. But let me stop there for the time being. I say stop because these coconut dessert bars are not only addicting, but holy moly are they delicious.

This all started because I bought a bag of shredded coconut some time ago, and yes it is still fresh, as I was going to knock out some coconut shrimp for my wife and kids. Well, that never happened. I got side tracked, and I will admit that. Three kids, a busy work schedule, well, sometimes I just get spent. But I ALWAYS LOOK AT THAT BAG OF SHREDDED COCONUT. That is when my daughter showed up in the kitchen while I was looking at that bag of coconut, and (she gets me every time as she loves to cook with me) I asked if she could help me with making a dessert. Of course she was sold on making these. What kid or adult would not be!

Coconut Dessert Bars

These bars not only are addicting, but they last a long time. A little bit will do you just fine.

Let’s get started.

Ingredients:

  • 4 tbsp unsalted butter, melted
  • ~ 3 cups of Quaker oatmeal flakes
  • 1/2 cup of butterscotch chips
  • 1/2 cup of semi-sweet chocolate chips
  • ~ 2 cups shredded Mounds, sweetened coconut flakes
  • 1/2 tsp salt
  • 14 oz can of sweetened condensed milk
  • 2o Rolo chocolate candies
  • parchment paper

Simple, fun, awesome. Preheat your oven to 360 degrees.

Here we go.

To about an 8×8 or baking glass/pot to hold your materials (forgive me, I’m not a baker), line it with parchment paper.

To a bowl, add the oats, the salt, then drizzle in the melted butter. Stir.

Next take that baking glass/pot/sheet, what have you, and add the buttery flakes. Push down with the back of a wooden spoon.

loaded-dessert-bars-ingredients

Next, distribute your chocolate chips, and your butterscotch chips (love), along the top.

Top with the coconut flakes, add the Rolo’s, about an inch apart or so, then pour over the condensed milk. I NEVER DO THIS, I ONLY DO IT FOR THE KIDS.

Bake for about 20-25 minutes. Just make sure you take a peak as that coconut can turn on you, about 18-20 minutes in. Once the coconut is lightly golden, remove, and let cool.

Coconut Dessert Bars Recipe

Once cooled, slice into your bite-sized pieces, and go at it. Again, I’m not a sweet tooth, but holy moly, these coconut dessert bars are a winner. Kids loved them, I loved them (weird), and we brushed our teeth’s three times a day (or at least I did). Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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