Line the pan with parchment paper, leaving an overhang for easy lifting.
Make the Base:
In a bowl, whisk together graham cracker crumbs, sugar, and cocoa powder.
Pour in melted butter and vanilla; stir until evenly moistened.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Prepare the Coconut Layer:
In a clean bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
Spread the coconut mixture over the chilled base, smoothing it into an even layer.
Chill: Refrigerate for at least 1 hour, or until the coconut layer is firm.
Make the Chocolate Topping:
In a saucepan over low heat (or using a double boiler), melt chocolate chips, butter, and oil, stirring constantly until smooth.
Remove from heat and let cool for 1–2 minutes (but not so long that it starts to harden).
Pour the melted chocolate over the firm coconut layer and spread evenly with an offset spatula.
Final Chill: Return to the refrigerator for at least 1 hour, until the topping is fully set.
Slice & Serve: Lift the parchment paper to remove the block from the pan. Place on a cutting board and slice into 16 squares using a sharp knife (wipe the blade between cuts for clean edges).
Storage
Refrigerate in an airtight container for up to 5 days.
For longer storage, freeze squares in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge before serving.
Tips & Variations
Swap graham crackers for crushed vanilla wafers or shortbread cookies.
Use dark or white chocolate for the topping to vary flavor.
Add a pinch of sea salt atop the chocolate layer for a sweet-salty contrast.
Stir ¼ cup of chopped nuts (almonds, pecans) into the coconut layer for extra crunch.
Nutritional Information (per square, approx.)
Calories: 230
Fat: 14 g
Carbohydrates: 24 g
Protein: 2 g
Sugar: 18 g
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