3/4 cup light brown sugar, packed
2 1/2 cups flour
1/2 teaspoon salt
2 14-ounce cans sweetened condensed milk
28 ounces shredded coconut (I used sweetened flake coconut)
1 teaspoon vanilla extract
5 cups bittersweet chocolate chunks
- Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and spray with nonstick cooking spray. For thinner bars, you can use a jelly roll pan.
- In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Mix to combine until it resembles chunky bread crumbs. (Note: it will not form a dough.) Transfer into the prepared pan and evenly press into an even layer. Bake for 8 minutes.
- Prepare coconut topping: In a large bowl, combine the sweetened condensed milk, coconut and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown. If you're not going to make the chocolate layer, you can sprinkle chopped toasted almonds and chocolate chips on top of the coconut before baking.
- Chocolate topping: melt the chocolate over a double boiler set over hot water. Stir until melted and smooth. Pour over cooled coconut bars and spread into an even layer. Allow to cool then refrigerate until set, about 1 hour. Cut into squares.