Comida Kraft
Recipe Box

Chocolate Walnut Coconut Bars

Prep Time
10
min.
Total Time
40
min.
Servings

32 servings

A graham cracker crust is topped with chocolate chunks, coconut, walnuts and raisins and sweetened condensed milk then baked for easy, yummy cookie bars.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
  • Sprinkle chocolate, coconut, nuts and raisins over crust. Pour condensed milk evenly over ingredients in pan.
  • Bake 25 to 30 min. or until lightly browned. Cool in pan. Use foil handles to lift dessert from pan before cutting to serve.

Size Wise

Enjoy your favorite foods while keeping portion size in mind.

Variation

Prepare as directed, using chocolate graham crackers and substituting 1/2 cup dried cranberries or dried mixed fruit bits for the raisins.

Chocolate-Almond Coconut Bars

Prepare as directed, substituting 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate and PLANTERS Sliced Almonds for the walnuts.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 150
Total fat 8g
Saturated fat 5g
Cholesterol 10mg
Sodium 70mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 15g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from This recipe was not good. This recipe was not good. The worst thing was that the craft website tells you to put foil in the pan and the ingredients on top of the foil. Well.....once everything's baked in the oven at 350 degrees, you can't get the food off the foil, in fact it bakes right to the bottom creating this huge mess. This same thing happened when I tried to make the brownies that are cappucino/cream cheese so I would highly recommend not doing that and just greasing the pan. The coconut made this too chewy, not enough texture. Also, it says to use apprx. 1 1/2 cups of crushed gram crackers, but that's only about 6 whole ones, not 11 like it claims, so I didn't know which one to use.
Date published: 2005-12-20
Rated 5 out of 5 by from I made these for my grandparents as a Christmas gift and before I knew it they were passing them... I made these for my grandparents as a Christmas gift and before I knew it they were passing them around to every member of my family, all of whom exclaimed they wanted some next year. I made one batch with raisins and another with cranberries and it was just amazing both ways. My only recommendation would be to either spray the foil before you make the crust or refrigerate it after it's cooled and pel the foil off. Regardless what the recipe says, it does stick.
Date published: 2006-01-03
Rated 5 out of 5 by from Easy & Delicious ! Love these :) I have made these for over 7 years a Christmas. I give them away as gifts & also for our annual bake sale at work. The trick is to use cooking spray on the foil. This way once cooled the bars will easily come out of the foil. Also I use graham cracker crumbs for crust & semi-sweet chocolate chips & substitute cranberries for raisins. This makes it less sweet and more festive !
Date published: 2016-11-07
Rated 3 out of 5 by from These tasted marvelous and were a big hit at Thanksgiving. These tasted marvelous and were a big hit at Thanksgiving. I am not a fan of raisins and did not use them which did not affect cooking times. I would have ranked this higher but it adhered to the tinfoil. If this happens to you, I found that applying heat (from a lighter) released the foil easier than when I was just trying to pick it off.
Date published: 2005-12-04
Rated 5 out of 5 by from I REMEMBER HAVING TASTED THIS RECIPE A FEW YEARS AGO, BUT IT HAD A "DIFFERENT NAME TITLE" I MADE IT... I REMEMBER HAVING TASTED THIS RECIPE A FEW YEARS AGO, BUT IT HAD A "DIFFERENT NAME TITLE" I MADE IT THEN, AND I MADE IT NOW!! I WILL CONTINUE MAKING IT AS MY FAMILY & CHURCH GROUP WENT NUTS OVER IT & THANKS TO YOUR MANY VIEWERS THE VARIATIONS OF BUTTERSCOTCH, ETC. WERE EVEN MORE HEAVENLY. THIS TREAT GOES A VERY LONG WAY.
Date published: 2005-09-29
Rated 5 out of 5 by from I made these bars for my Faculty Club Bridge. I made these bars for my Faculty Club Bridge. We usually have about 7 tables so I made a double batch and gave some to my neighbor who has 7 grandchildren. The bridge club loved them--they were gone in no time--they were so easy to make and it used all the ingredients that I always have in the house--thanks for recipe--gloria
Date published: 2007-10-21
Rated 2 out of 5 by from I made this recipe today for my Bridge group. I made this recipe today for my Bridge group. What a disaster. I followed the recipe using wax paper as one of the reviews suggested. The bars stuck to paper and would not come off did manage to save some. Maybe the foil works better.So disappointed after all the work. Hope to try again sometime with foil. PAN, Minnesota
Date published: 2010-04-08
Rated 4 out of 5 by from My husband LOVED this, said he'd tasted this somewhere before around the holidays and always wanted... My husband LOVED this, said he'd tasted this somewhere before around the holidays and always wanted more. But I must have not done it right b/c everyone said it was 'so easy'. I had a difficult time crushing the crackers and chopping the choc. and my hubby was helping... but it was worth the work... Mmmm!
Date published: 2005-10-18
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