Ridiculously Easy Coconut Cream Bars

Ridiculously Easy Coconut Cream Bars

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!

Tuna Macaroni Salad

Tuna Macaroni Salad

I was craving a light and healthy macaroni salad when I created this recipe for Tuna Macaroni Salad.  The red onion and cornichons give it a wonderful crunch and the tuna provides enough protein that you can serve it as a main dish.  I recently made it at our annual campout with friends and it was a total hit!


1 lb. large elbow macaroni, cooked, rinsed, and drained

2 to 3 cans albacore or skipjack tuna in olive oil

3.8 oz can sliced black olives, drained

2/3 cup cornichons (small dill pickles), drained and chopped

Red onion, chopped

1 bottle of red wine vinaigrette

Place the macaroni in a large salad bowl.  Add the cans of tuna including their oil. Add the olives, cornichons, red onion, and vinaigrette, to taste.  Mix well and chill until potluck time!

Quick and Easy Refried Beans

Quick and Easy Refried Beans

These quick and easy beans are delicious!  Perfect for any fiesta-themed potluck.  Thank you to Claudine for sharing this recipe!


Garlic, chopped or minced


Canned pinto or black beans

Shredded cheese

Saute’ the garlic in oil until soft.  Add the canned beans and juice.  Let them boil and simmer for a while.  Use a masher to smash them up.  Stir in shredded cheese.  Serve.

Spinach Cranberry Salad

Spinach Cranberry Salad

This is a very basic salad and almost everyone has had some variation of it, but it’s always a hit at potlucks!


Bag of spinach

Dried cranberries

Walnuts, pecans, or pepitas, regular or sweetened, chopped or broken into pieces

Crumbled, feta, blue, or goat cheese

Balsamic vinegar

Put all the ingredients in a bowl.  Just before serving, add dressing and toss.  Done!

Grandma’s Chocolate Eclair Cake

Thank you to Joyce for sharing her Grandma’s recipe!  It’s supposed to serve 20, but you’ll find that it’s a lot less as everyone takes really big portions of this delicious cake!


1 lb. graham crackers

2 small packages vanilla instant pudding

3 cups milk

8 oz. carton of Cool Whip

2 envelopes of Nestle’s Choco Bake

2 tsp. white corn syrup

2 tsp. vanilla

2 T. butter, softened

1 1/2 cups powdered sugar, sifted

3 T. milk

Butter a 9 x 13″ pan.  Cover bottom with whole grahams.  Mix pudding with milk.  Fold in Cool Whip.  Place half of the pudding mix over the graham crackers.  Cover with another layer of whole crackers.  Add the rest of the pudding mix on top.  Place a final layer of crackers on top of the mix.

To make the frosting, mix the choco bake, corn syrup, vanilla, butter, powdered sugar, and milk together.  Frost the top layer of crackers.

Refrigerate for 24 hours.