Coconut Cookie Bars

Name: Coconut Cookie Bars (7-Ingredient)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups crushed graham crackers; ½ cup (1 stick) butter, melted; 1 can (14 oz) can sweetened condensed milk; 1 cup dark chocolate chips; 1 cup butterscotch chips; 1 cup sweetened shredded coconut; 1 cup chopped pecans

Coconut Cookie Bars are a no-bake style layered dessert built on a buttery graham cracker crust and bound together with sweetened condensed milk, requiring just 7 ingredients and minimal prep time.

🌍American 🥗Vegetarian 🏷️Magic 🏷️Coconut 🏷️Chocolate chips 🏷️Butterscotch chips Graham crackers

🏷️

Total

50 min

Servings

12

Difficulty

Medium

Est. Cost

$16–$26

Ingredients

2 cups crushed graham crackers
½ cup (1 stick) butter, melted
1 can (14 oz) can sweetened condensed milk
1 cup dark chocolate chips
1 cup butterscotch chips
1 cup sweetened shredded coconut
1 cup chopped pecans

7 Ingredients

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Instructions

1
In a medium bowl, combine 2 cups crushed graham crackers with ½ cup melted butter and stir until well blended.
2
Line a Suvie pan with parchment and lightly grease. Transfer graham cracker crumbs to the pan and use a spatula to press the crumbs into the bottom, creating an even crust.
3
Spread 14 oz sweetened condensed milk evenly over the graham cracker crust.
4
Add 1 cup of chocolate chips, 1 cup butterscotch chips, 1 cup shredded coconut, and 1 cup pecan pieces to the pan, sprinkling the ingredients in alternating layers. Gently press the toppings into the sweetened condensed milk. Place the pan in the bottom zone of your Suvie. Input settings and cook now or schedule.
5
Bake at 300°F for 40 minutes (for Suvie 2.0, Bake at 325°F for 40 mins)
6
After the cook, remove the pan from your Suvie, and set aside to cool completely in the pan on a wire rack for about 1-2 hours.
7
Once cooled, remove from the Suvie pan, transfer to a cutting board and slice into individual bars and serve (or refrigerate until ready to serve).

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Tips & Notes

Pro tips

Pack the graham cracker crust firmly into the pan with a measuring cup to create an even, compact base that holds the layers together.
Pour the condensed milk slowly and evenly over the dry ingredients to ensure all layers absorb moisture; use an offset spatula to spread if needed.
Let bars cool completely before cutting to prevent crumbling; use a sharp, wet knife for clean edges.

Substitutions

Dark chocolate chips → milk chocolate chips or semi-sweet chips (flavor becomes milder and sweeter)
Butterscotch chips → white chocolate chips or caramel chips (maintains sweetness and texture)
Shredded coconut → shredded white chocolate or finely chopped almonds (coconut flavor is removed)
Pecans → walnuts, almonds, or omit entirely (texture and flavor profile shifts)

Storage & make-ahead

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks; freeze for up to 2 months.

Common Questions

Can I make these bars without pecans?

Yes. Pecans add crunch and richness, but you can omit them entirely or substitute walnuts, almonds, or additional chocolate chips in equal amounts.

How do I know when these bars are done baking?

Bake until the condensed milk is set and the top layer is lightly golden, approximately 25–30 minutes. The edges may brown slightly faster than the center.