Chocolate and Coconut Dream Bars


Certain baked goods just bring back childhood memories, and isn’t that what it’s all about, really?

 Growing up, my mother was a nurse and worked closer to the city. Often, on her way home, she would stop at a bakery (Rosie’s Bakery) and pick up some treats. One of those treats were Dream bars and Congo bars. Our dog loved trying to get these treats (bad dog, no chocolate for you), so I would always devour them whenever I saw them. You know, because I had to make sure the dog didn’t have a chance. 😉  There was just something so magical about the coconut and chocolate combination on a rich shortbread cookie crust that just lit up my eyes (and soul). This is my take on the Dream bar recipe I used to eat as a kid. 

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

For the toffee shortbread crust

  • 1 cup + 1 tbsp flour
  • 1 stick/ 8 tbsp unsalted butter
  • 3/4 cup light brown sugar
  • 1/4 tsp fine salt

For the coconut and chocolate filling

  • 2 large eggs
  • 3/4 cup light brown sugar
  • 1/2 tsp fine salt
  • 1 tsp baking powder
  • 1 1/4 cup unsweetened shredded coconut
  • 1 1/4 c semi sweet chocolate chips
  • 1/2 c nuts (walnuts or pecans) optional


  1. Preheat the oven to 350 f
  2. Line an 9×13 baking pan with parchment paper
  3. Prepare the crust by combining the crust ingredients in a large bowl. Using a hand mixer (you may also opt to use a stand mixer fitted with a paddle attachment), combine the ingredients until a crumbly crust is formed
  4. Place the crust in the prepared pan and using a fork, stab the crust in various places.
  5. Par bake in the oven for 12-15 minutes until lightly golden.
  6. While the crust bakes, prepare the filling. 
  7. In a large bowl, combine the eggs, sugar, salt, and baking powder and mix until combined and one homogeneous mixture. 
  8. Add in the coconut and chocolate, and nuts, if using.
  9. Remove the crust from the oven and pour the filling on top of the crust
  10. Place back in the oven for 20 more minutes.
  11. Allow to cool completely before cutting into the bars and store in an airtight container for up to 4-5 days.