About this recipe: Chocolatey coconut cookie bars with a graham cracker crust, great for people with a sweet tooth.
The taste of these bars was good but I feel the amount of ingredients are not sufficient for a 9 X 13" pan. I really had to spread the crumb mixture thinly and then had a problem getting the coconut/milk mixture to spread on top of it. I ended up using almost 2 cups of morsels to make a decent layer of chocolate and I spread the nuts on top. I would make them again but would try using a 10 X 13" jelly role pan. You may have to check for baking times with this alteration. - 07 Jul 2009 (Review from Allrecipes US | Canada)
I've been making these for 20 years! You don't need the white sugar in the crust, it is overkill. I've always doubled the toppings. Those can be changed to suit your own tastes. Use butterscotch, peanut butter, or milk chocolate chips for a different taste. I usually use pecans but almonds and walnuts are great too. Make your life easier by lining the pan with aluminum foil. Let the bars cool after baking, then just lift them out. - 18 Jun 2014 (Review from Allrecipes US | Canada)
Love these, but they are very rich. Went with the advice of others and used a smaller pan, which did made them thicker bar. Next time I may not use a whole of sweeten condense milk to cut down a bit on the richness. - 26 Jan 2014 (Review from Allrecipes US | Canada)