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Parve
Easy
1 Hour, 20 Minutes
Diets 
This is the ultimate dessert: sweet, salty, and totally scrumptious. I use cream of coconut, which is pareve and available in national markets with an OU kosher symbol. It’s typically used as a drink mix for pina coladas. The sweet coconut thickens when it melts and makes a wonderful ganache filling when mixed with melted chocolate. The salty pretzels and sprinkle of sea salt provide that sweet and salty contrast and the toasted coconut gives a hint of the delicious flavors inside each bite. Yields 12 bars
1 and 1/2 cups graham cracker crumbs (about 18 whole crackers, finely ground)
6 tablespoons margarine, melted
3 tablespoons sugar
1/4 teaspoon Haddar Kosher Salt, divided
1 (14-ounce) can cream of coconut (for dairy version, use sweetened condensed milk)
2 cups Glicks Chocolate Chips
6 ounces (4 cups) thin pretzels, broken
1/4 cup toasted coconut
flaky sea salt, for sprinkling
Preheat the oven to 350 degrees Fahrenheit. Line a nine-inch square baking pan with foil, allowing two inches of overhang on two sides.
In a medium bowl, use a fork to mix graham cracker crumbs with margarine, sugar, and a pinch of salt until moistened. Press into the bottom of the prepared pan.
In a medium saucepan, melt cream of coconut and chocolate chips over low heat, stirring until smooth, about three minutes. Add a pinch of salt and stir to blend.
Pour over the crumb crust and spread evenly. Scatter broken pretzels and toasted coconut evenly on top, gently pressing them into the chocolate. Sprinkle with flaky sea salt and bake for 15 minutes, until edges are set.
Let cool, then refrigerate until chilled, about 45 minutes. Unmold and cut into bars while cold.
Photo and Styling by Chay Berger
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