Chocolate Coconut Crescent Bars

Chocolate Coconut Crescent Bars

Hey, Classy Clutter readers! Adell here, from Baked in Arizona. I am so excited to share another recipe with you today. I know that during the Christmas season it can get a little crazy and seems like it’s all about the cookies and candies but I think these tasty little bars would be a great addition to a holiday party! (Plus they don’t take forever to make, leaving you more time to spend with your family & friends). You would never guess that the bottom crust is crescent dough. Kinda like a secret ingredient. I like to have people try them, then guess what they are made with. It usually goes a little like this:

Someone takes a bite. They have a pleasant yet thoughtful look on their face. (They are trying to decide what these tasty treats are made with).

That someone then asks “What are in these bars?!” You then explain the crust is crescent dough and they have an “ah ha” moment 😉

The almond and coconut extract add just the right flavors to the coconut flakes and chocolate. The toasted coconut on top gives them the perfect crunch and looks pretty on the melted milk chocolate. I don’t know about you but I don’t think Santa would complain if your kids left these out for Christmas this year 🙂

Chocolate Coconut Crescent Bars  Chocolate Coconut Crescent Bars Chocolate Coconut Crescent Bars Chocolate Coconut Crescent Bars

5.0 from 1 reviews
Chocolate Coconut Crescent Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 13x9" pan
These bars are made easy with refrigerated crescent dough for the crust. Add coconut and chocolate for an irresistible treat.
  • 1 can refrigerated crescent dough sheet or rolls
  • 2 cups shredded coconut + more for topping
  • 1 (14 ounce) can sweetened condensed milk
  • ⅛ teaspoon almond extract
  • 2 cups (or 12 ounces) milk chocolate chips
  • ¼ teaspoon coconut extract
  • ½ cup toasted coconut, optional
  1. Heat oven to 375 degrees. Spray a 13x9" pan with cooking spray. Unroll the dough and press into the bottom of the pan. Form a slight crust by pressing into the dough about ½" from the edge. If using the rolls (not the dough sheet), press the perforations to seal closed.
  2. Sprinkle the coconut over the crust. In a medium bowl, mix the condensed milk and almond extract. Drizzle evenly over the coconut. Bake for 16-20 minutes or until edges are golden brown and filling is set. Cool in the pan on a wire rack for about 15 minutes or so.
  3. While the bars are cooling, melt the chocolate chips over the stove or in the microwave according to the package directions. Stir in the coconut extract and spread evenly over the cooled bars. Sprinkle with toasted coconut if desired. Refrigerate until the chocolate is set. Cut into desired sized bars.
To toast the coconut, spread desired amount on a cookie sheet and bake at 350 for 5-8 minutes or until lightly golden brown. Watch them so they don't burn.

Recipe Source: adapted from Pillsbury

If you liked this recipe, check out these other recipes on Baked in AZ!

Chewy Chocolate Chip Cookie Bars

Slow Cooker – Chicken Enchilada Soup

Sweet & Saltine Toffee (Christmas Crack)

I would LOVE it if you followed Baked in AZ on:


CC- Coconut Bars

CC Crescent Bar


  • Reply
    Kelsey Bang
    December 8, 2015 at 1:32 pm

    oh my these look oh so delicious!

  • Reply
    Kendra @ Life Quintessentials
    April 6, 2016 at 12:38 pm

    This recipe looks amazing. I love the combo of coconut and chocolate! I can’t wait to try this, I even shared it with my followers: https://www.pinterest.com/pin/394839092312565565/

  • Reply
    Best essay writing service
    April 13, 2016 at 2:02 am

    Omg..This seems very yummmy.. I am sure the taste would be damn good. I just love chocolate flavour so I am sure that I would love this. Thanks for sharing it here.

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