Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Layered Coconut-Chocolate Bars

Layered Coconut-Chocolate Bars recipe
photo by:kraft
Four layers work together in this delicious dessert: A walnutty crust is topped with a creamy center, a layer of chocolate and toasted coconut flakes. Yum!
20 min
2 hr 35 min
36 servings

What You Need

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
cup  butter, divided
cups  graham cracker crumbs
cup  finely chopped toasted PLANTERS Walnuts
pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), toasted, divided
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  cold milk
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan. Refrigerate 15 min.

BEAT cream cheese with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat 2 min. (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.

MICROWAVE remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer. Sprinkle with remaining coconut. Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.

Kraft Kitchens Tips

Enjoy the irresistible flavor of chocolate and coconut in these easy-to-make bars that make enough to feed a crowd.
How to Toast Coconut
Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email