Healthier Graham Cracker Crust (and a recipe for Chocolate Coconut Bars)

{image from Martha Stewart}

I love Chocolate Coconut Bars (also called Magic Bars or Hello Dollies), but the recipe I use calls for 1 1/2 sticks of butter in the crust. I looked around for a healthier graham cracker crust and found this recipe from the Iowa State Food Science and Human Nutrition department which uses a little oil and honey instead of butter. It has a different flavor than the butter version but it's still yummy and it's actually more chewy which I like.

A Little Bit Healthier Chocolate Coconut Bars
(Okay, I know the rest of the bars have chocolate, coconut, and sweetened condensed milk which doesn't make them healthy by any means, but cutting out all the butter is a little improvement...)

3 cups graham cracker crumbs
4 tablespoons honey
2 tablespoons vegetable oil
1 cup semisweet chocolate chips
1 1/2 cups sweetened shredded coconut
1 14 ounce can sweetened condensed milk

Preheat the oven to 350F. Pulse the graham cracker crumbs, honey, and oil in a food processor until well mixed. Sprinkle in the bottom of a 13 x 9" pan coated with cooking spray and press together with the bottom of a glass cup. Top with chocolate chips and coconut and then drizzle the sweetened condensed milk evenly over the top (keep it away from the sides to make the removal from the pan easier). Bake about 20 minutes and let cool completely before cutting.