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Colorado Springs, CO
Hey Everyone!! I'm Erika. I'm a 28 year old, fashion loving, food blogging, midwestern girl! I grew up on hearty meals and enjoying the simple life of South Dakota. Ever since leaving home I have found a love for baking and cooking. I started this blog for my family and friends so that they can see how food blog recipes REALLY turn out. When I'm not too busy running the fashion world and have time for the blogging world, I will try to update the blog weekly. I am not a professional and probably never will be, so don't expect too much from me. :) I just love to have fun, get messy and make the simple things. ENJOY!

Wednesday, August 10, 2011

Chocolate-Coconut Bars

My life has been crazy lately so I must apologize for the lack of new updates/recipes! Since my time is short theses days I wanted a dessert that was quick and good! While "pinning" on Pintrest, I came across this recipe and knew I had to make it. Everyone was saying that it tastes like a Girl Scout Samoa cookie but homemade!! WHO WOULDN'T WANT TO MAKE THIS?!?!

This took me all of 15 mins to prep and about an hour total. SUPER EASY and SUPER GOOD!! Enjoy.


  • 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
  • 1/4 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup pecan pieces
  • 1 cup semisweet chocolate chips or chunks
  • 1 can (14 ounces) sweetened condensed milk (I used evaporated milk and it tasted just the same. If you do this though, sprinkle sugar on top of coconut before cooking.)
  • 1 1/2 cups sweetened shredded coconut
Preheat oven to 375 degrees and either spray pan with PAM or line with parchment paper. Smash graham crackers into fine pieces. (You can use either a food processor or a bowl and a glass cup. See below.) You will need 3 cups or about 2 packages of crackers.

Combine graham cracker, sugar and melted butter until well mixed! Spread onto your greased pan and press evenly across and up the sides.

Place crust into oven for a total of 8-10 mins. Rotate the pan half way through. Take out and let the pan cool for 10 mins on a metal cooling rack.
Sprinkle pecans and chocolate chips on top of crust. Next spread/ pour your condensed milk evenly across the top. Top with coconut and bake until coconut is golden. (About 10-15 mins) If you used evaporated milk, make sure to sprinkle sugar on top of the coconut before baking!

Remove from oven, let cool for about 20 mins and serve!! 

Original Recipe:

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