On Line Cookbook

Chocolate Coconut Cookie Squares

Recipe Information
Takes some time, but worth every moment when you eat them. Plaque builder for arteries, very, very rich.


Serves/Makes:12 or more small squares

  • Crust Ingredients:
  • 1/2 cup (125 ml) butter
  • 1/4 cup (60 ml) sugar
  • 1 square unsweetened chocolate
  • 1 tsp (5 ml) vanilla
  • 1 egg, beaten
  • 2 cups (475 ml) graham cracker crumbs
  • 1 cup (225 ml) flaked coconut
  • 3/4 cup (175 ml) chopped nuts
  • Filling Ingredients:
  • 1/2 cup (125 ml) butter
  • 2 tbsp (30 ml) instant vanilla pudding
  • 3 tbsp (45 ml) whole milk
  • 2 cups (475 ml) powdered sugar
  • Topping Ingredients:
  • 1 6 oz (168 grm). package chocolate chips
  • 1 tbsp (15 ml) butter
  • Crust Directions:
  • In a double boiler, combine butter, sugar, unsweetened chocoate and vanilla; cook until well blended.
  • Add beaten egg and cook for 5 minutes longer, stirring constantly. Remove from heat.
  • Add the graham crackers, flaked coconut, and chopped nuts.
  • Press into a well buttered 9x9 inch pan and chill for 15 minutes.
  • Filling Directions:
  • Cream 1/2 cup (125 ml) butter until fluffy.
  • Beat in, instant vanilla pudding mix and whole milk.
  • Add powdered sugar and beat until smooth.
  • Spread evenly over the first crust layer.
  • Topping Directions:
  • Melt chocolate chips with the butter and spread over the second (filling) layer.
  • Chill until firm.
  • Cut into small squares and serve chilled. (VERY RICH)
If you like Chunky Candy Bars, use chopped hazelnuts and throw in about 3/4 cups of chopped plumbed raisins to the crust.

Try this with White Chocolate and Macadamia nuts for the crust, use french vanilla pudding mix, and use a marbling of white and dark chocolate for the topping for a twist that is about as good as good can get!