Four ingredients are all you need for these ridiculously easy and amazing Coconut Cream Bars! Thank you to Ali for including these bars on her site Ali Does It Herself and for allowing me to share them here on Potluck Time!
20 ozs. shredded coconut, plus extra for the tops
14 oz. can sweetened condensed milk
2 cups powdered sugar
24 ozs. chocolate (Make sure to have some extra on hand. Depending on the size and number of bars that you cut, you may need extra. I used a combination of semi-sweet chocolate chunks and chocolate chips.)
Spray a 9 x 13″ pan with non-stick cooking spray.
Combine the coconut, milk, and powdered sugar in a larger bowl and stir until combined well. Put the coconut mixture into the pan and press down firmly and evenly. At the end, I put wax paper over it and evened out the top with a rubber spatula. Take the wax paper off and cover tightly with plastic wrap. Place pan in the freezer for an hour.
Meanwhile, melt the chocolate over low heat in a sauce pan. Take off the heat and let cool to room temperature.
Line a cookie sheet with wax paper. Cut the coconut bars into squares. Dip a square in chocolate, place on wax paper, top with a little coconut, and repeat until they’re all done. Let them cool completely. If needed, place in the fridge until they are completely set.
Store them in the fridge in an airtight container. Take them out when you’re headed to the potluck. By dessert time, they’ll be perfect and at room temperature. However, if they do get devoured before dessert, not to worry. They’re also delicious when chilled!