Print

Caramel Coconut Bars Recipe

Caramel Coconut Bars Recipe
Print Recipe

★★★★★

5.2 from 13 reviews

These Caramel Coconut Bars feature a buttery shortbread crust topped with a luscious caramel coconut filling and finished with a drizzle of silky milk chocolate. Perfectly balanced with sweet and salty flavors, these bars are a delightful treat for coconut and caramel lovers.

Ingredients

Scale

Crust:

  • 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

Filling:

  • 6 tablespoons (86g) unsalted butter, cut into pieces
  • ¾ cup (156g) brown sugar, light or dark
  • 2 tablespoons honey
  • ¼ cup (60g) heavy cream
  • scant ½ teaspoon salt
  • 1¼ cups (105g) sweetened shredded coconut
  • ½ teaspoon pure vanilla extract

Topping:

  • ¾ cup (125g) milk chocolate chips
  • flaky finishing salt, optional

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C) and position a rack in the center. Line an 8×8 inch metal baking pan with foil or parchment paper and lightly grease it to prevent sticking. Using a hand mixer or stand mixer with the paddle attachment, beat together the softened unsalted butter, brown sugar, salt, and all-purpose flour for several minutes until the mixture becomes crumbly but holds together when pressed between fingertips. Press the mixture evenly into the bottom of the prepared pan using the bottom of a measuring cup or your hands. Bake the crust for 15 minutes while preparing the filling.
  2. Make the Filling: In a medium saucepan over medium heat, combine the unsalted butter pieces, brown sugar, honey, heavy cream, and salt. Stir occasionally until the mixture reaches a simmer with bubbles throughout, then let it simmer gently for 2 minutes to thicken. Remove the pan from heat and stir in the vanilla extract and sweetened shredded coconut until well combined.
  3. Assemble and Bake: Pour the caramel coconut filling evenly over the baked crust and smooth it out with a spatula. Return the pan to the oven and bake for another 12 minutes. Once done, transfer the pan to a wire rack and let it cool completely to set the filling.
  4. Add the Topping: Slowly melt the milk chocolate chips using a double boiler or microwave (heat in short bursts, stirring frequently to avoid seizing). Once melted, pour the chocolate into a piping bag or a zip-top bag and snip a small corner to drizzle the chocolate in a zigzag pattern across the cooled bars. For easier cutting, slice the bars before drizzling the chocolate. Optionally, sprinkle flaky finishing salt over the top to enhance flavor. Allow a couple of hours for the chocolate to firm up completely before serving.

Notes

  • For best results, use sweetened shredded coconut to achieve the right texture and sweetness.
  • Press the crust firmly and evenly to ensure a sturdy base that holds together well.
  • Be cautious when melting the chocolate to prevent it from seizing; melt slowly and stir often.
  • Flaky finishing salt is optional but highly recommended to complement the sweetness with a touch of saltiness.
  • These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: caramel coconut bars, coconut dessert bars, caramel bars, chocolate drizzle bars, baked coconut bars

Find it online: https://topreci.com/caramel-coconut-bars-recipe/