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Caramel Coconut Bars

Three Caramel Coconut Bars stacked on a cooling rack

I think I am going to quit blogging.

Here’s why…

I have decided that I have found an even more perfect job for myself.

I am going into business as a personal “rationalizer”.  It’s going to be my new  occupation.

I just invented it as a profession.

If you are ever in doubt about purchasing those $120 flats, call me up… I will tell you why you need them.

Contemplating having that second piece of cake?  Tweet me…I will give you all the reasons why you should.

You might call me an enabler.

Not so.

I’m really just trying to make the world a happier place.  New shoes make people happy.

Cake makes people happy.

All true facts.

I’m not pushing crack here, people…I have limits.

I have years of experience in this too.  I’m a great shopping partner.  Doitdoitdoit!

I am an avid gym-non-goer… you can take the day off, we’ll go together tomorrow!

You should definitely throw a themed party…Everyone WANTS to wear an Ugly Christmas Sweater, they just don’t know it yet.

I even justified my reality show addiction by starting a website where we TALK about reality shows.

And really.  It’s not me talking you into something..I’m just verbalizing what you’re already thinking.

So, I totally think people would pay me for my expert rationalization skills.

While I work out my business plan, I guess I will continue to bake.

You know, in case people don’t really NEED a personal rationalizer.  Yeah right.

In the meantime let’s talk Caramel Coconut Bars.

Top view of caramel coconut bars on a cooling rack

You should make these because it’ll probably hurt my feelings if you don’t.

Along with rationalization I do guilt too.

Start with coconut.

A measuring cup of shredded coconut

Mix up a simple coconut cookie base.

Cookie dough in a stand mixer bowl

Press it into a 9×13.

Coconut cookie dough pressed into a 9x13 pan

Bake it a little bit.  Not all the way.

In the meantime take some of those chick pea caramel bites…if you can’t find those, just use regular caramel squares…and melt them with a little milk or cream.

Top view of round caramel bits with milk in a saucepan

Take the cookie base out to of the oven and it will look kinda like this…

Coconut cookie base in a 9x13 pan

Pour the melted caramel on top…

Melted caramel being poured over cookie base in a 9x13 pan

Spread it around and then bake it some more.

Here’s the before and after…

A collage of two images of caramel coconut bars before and after baking

As soon as it comes out of the oven sprinkle some chocolate chips on top.  Let them get melty and spread it around with an off-set spatula.

A collage of two images of chocolate chips and melted chocolate chips on coconut caramel bars

If you’re feeling fancy sprinkle some toasted coconut on top.

I pretty much always feel fancy.

Shredded coconut being sprinkled over a pan of coconut caramel bars

Then let it cool off and eat.

Seriously, eat.

Coconut caramel bars on a cooling rack
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Caramel Coconut Bars


Description

makes 30 bars


Ingredients

Scale
  • 6 Tbsp butter, room temperature
  • 1 1/2 cups dark brown sugar
  • 2 tsp vanilla
  • 1 egg
  • 1 1/4 cups all purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1 1/2 cups shredded, sweetened coconut
  • 1 1/4 cups Caramel bits, or chopped caramel pieces
  • 1 Tbsp milk or cream
  • 3/4 cup semei0sweet chocolate chips
  • * optional 1/4 cup toasted coconut flakes for garnish

Instructions

  1. Preheat oven to 350°
  2. Spray a 9×13 pan with cooking spray
  3. In mixer mix butter, sugar, egg and vanilla on medium speed until smooth.
  4. Turn mixer to low and add in flour, salt, baking powder and coconut stirring until combined.
  5. Spread evenly into prepared pan and bake for 15 minutes.
  6. When the cookie base is baking, melt the caramel and milk (or cream) in a medium saucepan over low heat, stirring until melted.
  7. Spread caramel evenly over cookie base and return to oven baking for 12 more minutes.
  8. Remove from oven and immediately sprinkle chocolate chips on top of caramel. Let the chips sit for 3-4 minutes and then using an off-set spatula spread the chocolate over the caramel.
  9. Sprinkle with toasted coconut, if desired.
  10. Let cool completely before cutting into squares.

Notes

recipe adapted from King Arthur Flour

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56 comments on “Caramel Coconut Bars”

  1. I want to go into business with you. We can be all business partnery and whatnot. I’m a very good enabler/rationalizer.

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