Once mostly cooled but still just slightly warm, run a thin knife around the edges of the pan to loosen. Cut into 16 small squares (or 9 bigger bars) right in the ceramic dish. Serve directly from the dish for that cozy, homemade look, with the golden toasted top and gooey chocolate spots on full display.
For kids who aren’t big on coconut texture, you can pulse the shredded coconut a few times in a food processor before mixing; it gives the bars a softer, more brownie-like bite. If your family prefers things less sweet, swap half of the semisweet chocolate chips for bittersweet chips or chop up a dark chocolate bar. To make them a little fancier for a party, drizzle melted chocolate over the cooled bars and sprinkle a tiny pinch of flaky sea salt on top. You can also stir in a small handful (about 1/4 cup) of chopped toasted nuts—like almonds or pecans—for crunch, as long as you keep the total add-ins modest so the bars still hold together. For a chewier edge, bake toward the longer end of the time range; for a softer, gooier center, pull them out as soon as the top is lightly golden. These bars freeze well too: cool completely, cut, layer between parchment in a freezer container, and thaw at room temperature when you need a quick treat for after-school snacks, unexpected guests, or a last-minute bake sale table.
