They say everything happens for a reason, and if it weren’t for my many, many failed attempts at making a new Thanksgiving pie, I would not be sharing these ooey, gooey, salty, and delicious coconut bars with you all today. If you follow along on Instagram, you may have seen my multiple attempts at pie making last week. I baked a lot of pies, all of the chocolate variety, and none of which ended up being post worthy. When I say a lot of pies, I mean A LOT of pies. So many that I lost count. I really wanted to create a new chocolate pie that was delicious and beautiful. But for whatever reason, it was just not happening. I had some that came out good, some that were delicious, but none that I was crazy excited about. After days of testing, and finally crafting a pretty pie crust, I finally threw in the towel. I’m not one to give up easily, but some battles just are not worth it. And the bottom line is that if I’m not overly excited about a recipe, I don’t want to share it. So, I bowed down to the pies and instead developed these coconut pie bars. And I’m glad I did. Because these bars are for sure one of the better recipes to come out of my kitchen this month. And you know what? They’re a lot easier than a pie, and sometimes easier is better. Especially during these busy times of the year. After testing out a lot of chocolate pies, I was pretty over chocolate. I know that’s shocking, but again I think I made the same pie over six times. Instead I decided to test out something completely different. Something still chocolatey, but this time full of coconut and caramel. Really, I can’t begin to describe just how good these bars are. The base of the bar is a mix between a butter cookie and a pie crust. It’s a little thicker than a pie crust, but just as buttery, and all kinds of deliciousness. I kept the crust simple, because I really wanted the filling to stand out. And it sure does. The filling is coconutty, with hints of both caramel and vanilla. It’s just a little sweet, and a little salty. Best part? These bars are the easiest to make, and you might already have the ingredients on hand. Perfect for last-minute holiday baking. Here are the details. Pre bake the crust so that it has a chance to get golden and toasted before adding the coconut caramel mix. While the crust is baking, make the coconut filling. Bring a little butter, coconut milk, and brown sugar to a boil. Then remove from the heat, and add the vanilla and shredded coconut. This is the heart of the recipe and provides the sweetness and flavor. It’s also just gooey and delicious. Now pull the crust out of the oven and top it with a layer of semi sweet chocolate. Then spread the coconut mix over the chocolate, and bake until the coconut is toasty. Finish the bars with a drizzle of sweet milk chocolate, and a sprinkle of flaky sea salt. You can slice the bars while still slightly warm or let them firm up and serve at room temperature. Either way they are truly delicious, but you all know I prefer them warm and gooey. I know that pie is traditional for Thanksgiving, but sometimes it can be fun to switch things up. Bars are great too. They feed way more people than a pie. They’re easier for people to just grab. And they’re a lot less stress to make. So bottom line? Give these coconut bars a try this year. They’re chocolate filled, super sweet, and you will not regret making them, promise. Also, if you need a good hostess gift for Thanksgiving, these bars will do the trick. They’re for sure better than anything you could buy from the store! If you make these coconut bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
