Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (14 ounces) sweetened condensed milk
- 1 cup sweetened shredded coconut, for topping
- 1/2 cup chopped pecans, for topping
- 1/2 cup semi-sweet chocolate chips, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a large bowl, whisk together melted butter and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Add flour and salt, mixing until just combined.
- Fold in chocolate chips, shredded coconut, and chopped pecans.
- Spread the batter evenly into the prepared baking pan.
- In another bowl, combine sweetened condensed milk, shredded coconut, pecans, and chocolate chips for the topping.
- Spoon the topping evenly over the batter.
- Bake for 35 to 40 minutes, or until the edges are golden brown and the center is set.
- Allow the bars to cool completely before cutting into squares.
Notes
- Do not overmix the batter to maintain a chewy texture.
- Toasted coconut adds extra flavor and crunch.
- Store at room temperature for up to 4 days or refrigerate for up to 1 week.
- Freeze cooled bars for up to 3 months.
- Serve slightly warm with vanilla ice cream for an extra indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 36g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
