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Caramel Coconut Bars Recipe

★★★★★

4.7 from 70 reviews
  • Author: Sarah
  • Total Time: 2 hours 42 minutes (including cooling and setting time)
  • Yield: 16 bars (cut into 4 rows by 4 columns) 1x

Description

These Caramel Coconut Bars are soft and gooey treats featuring three delicious layers: a buttery shortbread cookie crust, a rich caramel coconut filling, and a smooth milk chocolate drizzle. Inspired by Samoas Girl Scout cookies, this homemade version offers a decadent combination of sweet, salty, and toasty flavors perfect for dessert or snack time.

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 place a rack in the center. Line an 8×8-inch metal baking pan with foil or parchment paper, then lightly grease it. In a mixer with a paddle attachment or using a hand mixer, beat together softened butter, brown sugar, salt, and flour for several minutes until the mixture is crumbly but holds together when pressed. Press the mixture into an even layer in the prepared pan using the bottom of a measuring cup. Bake the crust for 15 minutes, then set aside while preparing the filling.
  2. Make the Filling: In a medium saucepan over medium heat, combine the butter pieces, brown sugar, honey, heavy cream, and salt. Cook the mixture, stirring occasionally, until it reaches a simmer with consistent bubbling throughout. Continue simmering for 2 minutes to thicken slightly. Remove from heat and stir in the vanilla extract and shredded coconut until fully combined.
  3. Assemble and Bake: Pour the warm caramel coconut filling evenly over the pre-baked crust, smoothing the top with a spatula. Return the pan to the oven and bake for an additional 12 minutes. After baking, place the pan on a wire rack and allow the bars to cool completely to room temperature.
  4. Add the Chocolate Topping: Melt the milk chocolate chips gently using a double boiler or in short bursts in the microwave, stirring frequently to avoid seizing. Transfer the melted chocolate to a piping bag or a resealable plastic bag and snip off the corner to create a small opening. Drizzle the chocolate over the cooled bars in a zigzag pattern. Optionally, sprinkle flaky finishing salt on top for contrast. Let the chocolate set firmly for a couple of hours before slicing and serving.

Notes

  • For best results, ensure the butter for the crust is softened but not melted to achieve the right crumbly texture.
  • Use light or dark brown sugar according to your preference; dark brown sugar will add a deeper molasses flavor.
  • The sweetened shredded coconut can be toasted lightly for more flavor before adding it to the filling if desired.
  • Allow the chocolate topping to fully set at room temperature; refrigerating might cause condensation on top of the bars.
  • If you prefer, substitute milk chocolate chips with semi-sweet or dark chocolate for a less sweet topping.
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Caramel Coconut Bars, Samoas Inspired Bars, Caramel Coconut Dessert, Shortbread Caramel Bars, Chocolate Coconut Bars

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