Layers of graham crackers and buttery coconut filling are topped with a cream cheese frosting for a cookie bar that is decadent, but so easy to make. Plus, there’s no baking required!
Author:Addie Gundry
Prep Time:25 minutes
Chill Time:4 hours
Cook Time:5 minutes
Total Time:4 hours 30 minutes
Yield:16 bars 1x
Category:Desserts
Ingredients
Scale
Crust
1 (16-ounce) box graham crackers
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 cup chopped walnuts
1 cup sweetened shredded coconut
1/2 teaspoon vanilla extract
Frosting
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners’ sugar
Instructions
For the crust: Remove one sleeve of the graham crackers and finely crush in a food processor or by hand. Set aside with the remaining crackers, left whole.
In a large heavy saucepan, melt the butter over medium-low heat. In a separate bowl, combine the granulated sugar, egg, and milk and mix well. Whisk the mixture into the melted butter. Bring to a boil, whisking continuously until the mixture thickens, then remove from the heat.
Line the bottom of a 9 x 13-inch baking dish with a layer of whole graham crackers.
Stir the walnuts, shredded coconut, crushed crackers, and vanilla into the butter mixture and spoon it over the layer of crackers in the baking dish in a smooth layer. Top with another layer of whole graham crackers and press them gently into the filling.
For the frosting: In a stand mixer fitted with the paddle attachment, whip the cream cheese on medium-high until smooth. Add the butter and whip until fluffy, then gradually add the confectioners’ sugar and vanilla. Stir in enough of the milk to make an easily spreadable frosting. Spread over the graham cracker layer using an offset spatula to make a smooth top.
Cover lightly with plastic wrap and chill for at least 4 hours or overnight to soften the layers. Keep in the refrigerator, and when ready to serve, remove from the refrigerator and cut into bars while cold.
