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Coconut and Chocolate Bars

This dessert recipe is courtesy of chef Emeril Lagasse.

  • yield: Makes 24 bars




  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup (1 stick) salted butter, melted
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans
  • 1 1/2 (14-ounce) cans sweetened condensed milk


  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    In a medium bowl, combine graham cracker crumbs, butter, honey, and vanilla. Press graham cracker mixture evenly into the bottom of a 9-by-13-inch baking dish. Evenly sprinkle butterscotch chips, chocolate chips, coconut, and pecans on top.

  3. Step 3

    Pour condensed milk over the mixture and transfer baking dish to oven. Bake for 40 minutes. Let cool completely before cutting into 24 bars.

The Martha Stewart Show, December Winter 2008



Reviews (1)

  • 20 Mar, 2013

    to make this a PERFECT Passover dessert, create a crust by breaking down pre-made (or packaged) macaroons in the food processor until they are chunky-crumbly, toasting them lightly, and combining them w/the sugar (a little less) and butter per the recipe. Fabulous.