Ridiculously Easy Coconut Cream Bars

I seem to have put myself in the evil cycle of making treats for my bimonthly meetings at the office.  I feel like I’m trying to curry favour with the boss or something.

But these don’t really count as putting in effort, because they’re stupid easy, and the perfect thing to make on a hot day when you don’t want to use the oven.

Spray a 9″x 13″ baking dish and set that aside for a second.

Grab a large bowl and dump in 20oz shredded coconut, 14oz sweetened condensed milk, and 2 cups icing sugar.  Give that a good stir.

Now smoosh that all into the baking dish and freeze it for about an hour.

When that’s almost ready to go, melt yourself 24oz chocolate and let it cool to room temperature.  I actually melted this stuff just after I shoved the coconut into the freezer and then I took the dog out for a while (more than an hour) and when I came back it was perfect.

Cut the frozen coconut into squares and dip it in the melted chocolate.  Make sure to get all the holes sealed because the interior will leak out once it warms up.

Sprinkle the top of each square with an additional pinch of coconut before the chocolate hardens, which will happen quickly.

Set on waxed paper to fully harden and store sealed in an airtight container — I kept mine in the fridge because it’s quite warm out.

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