Our semi no-bake Coconut Cream Bars take on the Nanaimobar—a coconut-and-chocolate treat—features a trifecta of indulgent layers chock-full of nuts and infused with coffee and coconut liqueur.
Coconut Cream Bars
Makes 24
Ingredients
- Crust:
- 1 cup unsalted butter, cubed
- ⅔ cup cocoa powder
- ½ cup granulated sugar
- ⅛ teaspoon kosher salt
- 2 large eggs, lightly beaten
- 3 cups graham cracker crumbs
- 1½ cups sweetened flaked coconut
- 1 cup chopped pecans
- Filling:
- 1 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- ⅛ teaspoon kosher salt
- 3 tablespoons coconut milk
- 1 tablespoon coconut rum*
- Topping:
- 8 ounces semisweet chocolate, chopped
- 3 tablespoons heavy whipping cream
- 1½ tablespoons coconut oil
- 1 tablespoon coffee liqueur*
Instructions
- Preheat oven to 350°. Line a 13×9-inch cast-iron baking pan with aluminum foil, letting excess extend over sides of pan. Lightly spray with cooking spray.
- For crust: In a medium heatproof bowl, combine butter, cocoa, granulated sugar, and salt.
- In a small Dutch oven, pour water to a depth of 1 inch. Bring to a boil over medium-high heat. Reduce heat to low. Place bowl with cocoa mixture over simmering water; cook, stirring occasionally, until butter is melted. While whisking constantly, add eggs; cook until thick and glossy, whisking constantly, about 2 minutes. Remove from heat. Fold in graham cracker crumbs, coconut, and pecans. Press crust mixture into prepared pan.
- Bake until dry, 10 to 15 minutes. Let cool completely.
- For filling: In the bowl of a stand mixer fitted with a paddle attachment, beat butter at medium speed until smooth. Add confectioners’ sugar and salt; beat at medium-high speed until fluffy, stopping to scrape down sides of bowl, 4 to 5 minutes. Add coconut milk and rum; beat until combined. Spread mixture in an even layer on top of crust. Chill until firm, 30 to 45 minutes.
- For topping: In a medium heatproof bowl, combine chocolate, cream, coconut oil, and coffee liqueur. Place bowl over Dutch oven of simmering water; cook, stirring occasionally, until melted and smooth. Pour chocolate mixture over filling and smooth with an offset spatula. Chill until chocolate is hardened, 15 to 20 minutes.
- Using a hot, dry knife, cut into 24 squares. Serve chilled or at room temperature.
Notes
[i]*We used Blue Chair Bay Coconut Rum and Kahlúa.[/i]