Go Back
–+ servings
Caramel Coconut Bars

Gooey Caramel Coconut Bars for Ultimate Sweet Cravings

Discover these Caramel Coconut Bars, a delightful twist on Samoas with layers of chocolate, caramel, and coconut.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Cooling Time 2 hours
Total Time 2 hours 47 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 279
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 1/2 cup Brown Sugar Provides sweetness and a slight caramel flavor; both light and dark varieties work well.
  • 1/4 teaspoon Salt Enhances flavor; consider kosher or sea salt for a coarser texture.
  • 1 cup All-Purpose Flour Forms the crust’s structure; replace with gluten-free flour for a different dietary preference.
Filling
  • 1/2 cup Unsalted Butter Essential for achieving a smooth caramel consistency; cut into pieces for even melting.
  • 1 cup Brown Sugar Imparts sweetness and depth; light or dark sugars can be used.
  • 1/4 cup Honey Adds sweetness and helps bind the filling; maple syrup serves as a tasty alternative.
  • 1/2 cup Heavy Cream Creates a creamy, rich texture; half-and-half can be subbed, though it alters the texture slightly.
  • 1/4 teaspoon Salt Balances out the sweet ingredients for ultimate flavor perfection.
  • 2 cups Sweetened Shredded Coconut Signature ingredient that delivers coconut flavor and texture; chop smaller for less stickiness.
  • 1 teaspoon Vanilla Extract Enhances the flavor profile; pure vanilla is best for optimal taste.
Topping
  • 1 cup Milk Chocolate Chips Melt to form a silky drizzle; swap for dark chocolate for a richer touch.
  • 1/4 teaspoon Flaky Finishing Salt Optional, but elevates flavor contrast beautifully.

Equipment

  • 8x8 baking pan
  • Mixing Bowl
  • medium saucepan
  • double boiler or microwave

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C) and line an 8x8 baking pan with parchment paper. In a mixing bowl, beat together unsalted butter, brown sugar, salt, and all-purpose flour until crumbly. Press into the bottom of the pan and bake for 15 minutes.
Make the Filling
  1. In a medium saucepan, combine unsalted butter, brown sugar, honey, heavy cream, and salt. Cook over medium heat until simmering, about 2 minutes. Remove from heat, stir in vanilla extract and shredded coconut until smooth.
Assemble and Bake
  1. Pour the caramel coconut filling over the pre-baked crust, spreading it evenly. Bake for an additional 12 minutes until bubbly and slightly set.
Cool and Drizzle
  1. Allow the bars to cool completely in the pan on a wire rack. Meanwhile, melt chocolate chips until smooth.
Finish and Serve
  1. Drizzle melted chocolate over the bars and sprinkle flaky salt if desired. Allow to set before slicing into squares.

Nutrition

Serving: 1barCalories: 279kcalCarbohydrates: 34gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 96mgPotassium: 36mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 10mgIron: 1mg

Notes

For optimal flavor, use high-quality butter and chocolate. Adjust sweetness by tasting the filling before pouring it onto the crust.

Tried this recipe?

Let us know how it was!