Introduction

These Caramel Coconut Bars combine a buttery crust with a rich caramel-coconut filling and a smooth chocolate drizzle. Perfectly sweet and chewy, they make a delightful treat for any occasion. They’re easy to prepare and sure to impress your family and friends.

The image shows several square-shaped dessert bars placed close together on a white marbled surface. Each bar has two main layers: a light golden, crumbly base and a sticky caramel-like layer on top that appears shiny and textured with bits visible inside. The caramel layer is drizzled with thin lines of smooth, milk chocolate in a zigzag pattern. A few pieces have small flakes of sea salt sprinkled on the top. The bars have clean-cut edges and the colors range from light tan at the base to rich golden brown on the caramel, contrasted with the darker milk chocolate drizzle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the center. Line an 8×8 inch metal baking pan with foil or parchment paper and lightly grease it.
Step 2: In a bowl, use a hand mixer or stand mixer with the paddle attachment to beat the softened butter, ⅓ cup brown sugar, salt, and flour for several minutes until the mixture is crumbly but holds together when pressed. Press this evenly into the prepared pan using the bottom of a measuring cup. Bake for 15 minutes.
Step 3: Meanwhile, prepare the filling by combining the 6 tablespoons butter, ¾ cup brown sugar, honey, heavy cream, and scant ½ teaspoon salt in a medium saucepan over medium heat. Stir occasionally until the mixture simmers with bubbles all over, then simmer for 2 minutes.
Step 4: Remove the saucepan from heat and stir in the vanilla extract and shredded coconut. Pour this filling evenly over the baked crust and return the pan to the oven for 12 minutes more. Once done, place the pan on a wire rack to cool completely.
Step 5: Melt the chocolate chips slowly using a double boiler or microwave in short bursts to prevent seizing. Transfer the melted chocolate to a piping bag or a zip-top bag and snip a tiny corner off. Drizzle the chocolate in a zigzag pattern over the bars. Optionally, sprinkle with flaky finishing salt. Allow the chocolate to set for a couple of hours before serving.

Tips & Variations

Use dark chocolate chips for a richer flavor contrast to the sweet filling.
To prevent the crust from becoming too hard, avoid overbaking it before adding the filling.
For extra texture, try adding chopped nuts like macadamia or pecans to the coconut filling.
If you prefer, replace honey with maple syrup for a different sweetness profile.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let them come to room temperature before serving for the best texture. Reheat briefly in the microwave if you like the chocolate slightly melted.

How to Serve

The image shows a stack of three dessert bars on a white marbled surface, each bar having two layers: a dense, crumbly light brown base and a gooey, shiny caramel layer on top, with a drizzle of smooth, milk chocolate forming wavy lines on the very top bar. The texture of the caramel is slightly sticky and uneven, while the base appears firm with small crumbs around it. In the background, blurred pieces of the same bars can be seen, giving a cozy and inviting feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, you can, but the bars will be less sweet. You might want to increase the brown sugar slightly to balance the flavor.

What can I substitute for heavy cream in the filling?

You can use full-fat coconut milk as a dairy-free alternative; it will add a subtle coconut flavor to the bars.