Description
These Caramel Coconut Bars feature a buttery shortbread cookie crust, a gooey caramel coconut filling, and a luscious milk chocolate drizzle. Perfect for a decadent treat or to share during special occasions!
Ingredients
Scale
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (70g) brown sugar, light or dark
- ¼ teaspoon salt
- 1¼ cups (157g) all-purpose flour, spooned and leveled
- 6 tablespoons (86g) unsalted butter, cut into pieces (for filling)
- ¾ cup (156g) brown sugar, light or dark (for filling)
- 2 tablespoons honey
- ¼ cup (60g) heavy cream
- Scant ½ teaspoon salt
- 1¼ cups (105g) sweetened shredded coconut
- ½ teaspoon pure vanilla extract
- ¾ cup (125g) milk chocolate chips (for topping)
- Flaky finishing salt, optional
Instructions
- Preheat oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper or foil and lightly grease it.
- In a large bowl, beat butter, brown sugar, salt, and flour together using a mixer until crumbly but cohesive. Press into the prepared pan in an even layer.
- Bake the crust for 15 minutes until lightly golden. Meanwhile, prepare the filling.
- In a medium saucepan, combine butter, brown sugar, honey, cream, and salt. Stir and bring to a gentle simmer for about 2 minutes.
- Remove from heat and stir in vanilla extract and shredded coconut until evenly combined.
- Pour the filling over the baked crust and smooth into an even layer.
- Return to the oven and bake for another 12 minutes.
- Allow the bars to cool completely on a wire rack.
- Melt milk chocolate chips slowly in a double boiler or microwave. Transfer to a piping bag or zip-top bag, snip a corner, and drizzle over the cooled bars in a zigzag pattern.
- Optional: Sprinkle flaky salt over the chocolate drizzle. Let bars sit for a few hours until the chocolate sets before slicing and serving.
Notes
- Ensure you don’t boil the caramel mixture—gentle simmering is key to perfect texture.
- Cool the bars completely before adding the chocolate drizzle for the best presentation.
- Use fresh shredded coconut for a rich, flavorful filling.
- For neater presentation, slice bars before drizzling with chocolate if preferred.
- Store bars in an airtight container at room temperature for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 21g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Caramel Coconut Bars, bar desserts, shortbread cookie crust, peanut butter bars