Junk Bars

So I’m not a big baker or a big sweet tooth, but ever since I was a little girl I’ve been making Junk Bars. My sister and I named them “junk” because, even as children, we knew there was nothing nutritious in them. Even so, when we made a batch we would proceed to eat the entire lot!! Not a good idea…..

Begin by making your crust: in a 9×13 baking pan, slowly add the melted butter to the graham cracker crumbs mixing as you go. You might need to add a little more butter to get the correct consistency though it doesn’t need to be perfect. Being a little crumbly adds character!!

Once thoroughly mixed, press the crust so it’s evenly distributed on the entire bottom.

Next, add your layer of chocolate chips followed by your layer of coconut flakes.

To top it off, slowly pour condensed milk over entire dish.Try and cover as much of the dish as this “sets” the dessert.

Bake in a 375º oven for 35-40 minutes. Your junk (sounds kind of rude saying that) will be nicely browned on top when done.

Let cool before cutting into bars. Remember my advice…do not eat in one sitting.

Ingredients:

2 cups graham cracker crumbs
½ cup melted butter (more if needed)
1 12 oz package of chocolate chips
1 14 oz package of Bakers coconut flakes
1 14 oz can sweetened condensed milk (I used fat-free version…HA! Like that helps!)

Tips for Success

These bars are about as easy as baking gets, which is exactly why I have been making them since I was a little girl. Still, a few small things help them turn out just right every time.

• Press the crust firmly. I use the bottom of a measuring cup to pack the crumbs down into an even layer. A firm crust holds together better when you cut the bars.
• Pour the milk slowly and evenly. Start at the edges and work toward the middle so every corner gets some. The condensed milk is the glue that holds the whole thing together.
• Do not skip the cooling time. Warm junk bars are gooey and fall apart. Let them cool completely in the pan, at least an hour, before you cut them.
• Use a sharp knife. Run the knife under hot water and wipe it dry between cuts for the cleanest edges.
• Watch the top. Ovens vary, so start checking at 35 minutes. You want a deep golden brown, not dark brown.

Ingredient Swaps and Variations

Since these are already called junk bars, I say go ahead and make them your own. A cup of chopped walnuts or pecans sprinkled over the coconut adds a nice crunch. You can swap the chocolate chips for butterscotch chips, peanut butter chips or a mix of white and dark chocolate. If you have extra cookies or vanilla wafers lying around, crushed vanilla wafers can stand in for the graham cracker crumbs.

For a pretty finish, drizzle a little melted chocolate over the cooled bars before cutting. It makes them look a bit fancier for a party or bake sale.

Make Ahead and Storage

Junk bars keep wonderfully. Store them in an airtight container at room temperature for up to 4 days, or in the refrigerator for about a week. I actually love them straight from the refrigerator because they are a little chewier. They also freeze well. Wrap individual bars and freeze for up to 3 months, then thaw on the counter for about 30 minutes.

How to Serve Them

Cut them into small squares because they are rich. They are perfect for holiday cookie trays, potlucks, school events and any time you need a quick dessert that everyone will love. A glass of cold milk or a hot cup of coffee on the side is all you need.

Frequently Asked Questions

How many bars does one pan make?

I usually get about 24 bars from a 9 by 13 pan, depending on how big you cut them.

Can I line the pan?

Yes. Lining the pan with parchment, leaving some hanging over the sides, lets you lift the whole slab out for easy cutting.

Can I use regular sweetened condensed milk?

Absolutely. Full fat or fat free both work the same way.

Mandy

Junk Bars

Layered bars with a buttery graham cracker crust, chocolate chips and coconut, all held together with sweetened condensed milk. An easy, old fashioned treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups graham cracker crumbs
• 1/2 cup butter melted, plus more if needed
• 1 12 oz package chocolate chips
• 1 14 oz package flaked coconut
• 1 14 oz can sweetened condensed milk regular or fat free

Method

 

1. Preheat the oven to 375 degrees F.
2. Put the graham cracker crumbs in a 9 by 13 baking pan and slowly add the melted butter, mixing as you go. Add a little more butter if needed to hold the crumbs together.
3. Press the crust firmly and evenly over the entire bottom of the pan.
4. Sprinkle an even layer of chocolate chips over the crust, followed by a layer of coconut flakes.
5. Slowly pour the sweetened condensed milk over the top, covering as much of the surface as you can.
6. Bake for 35 to 40 minutes, until nicely browned on top.
7. Let cool completely before cutting into bars.

Notes

Total time includes about an hour of cooling. Store airtight at room temperature for up to 4 days.