Caramel Coconut Bars Recipe
These Caramel Coconut Bars feature a buttery crumbly crust topped with a rich, gooey caramel-coconut filling and finished with a decadent drizzle of milk chocolate and flaky sea salt. Perfectly sweet with a touch of saltiness and a delightful texture from the shredded coconut, these bars are a crowd-pleasing dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 15 minutes (including cooling and setting time)
- Yield: 16 bars (4x4 grid in an 8x8 inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Prepare the crust: Preheat your oven to 350°F (177°C) and position a rack in the center. Line an 8×8 inch metal baking pan with foil or parchment paper, then lightly grease it to prevent sticking.
- Mix crust ingredients: Using a hand mixer or stand mixer with paddle attachment, beat softened butter, brown sugar, salt, and flour for several minutes until the mixture is crumbly yet combined. The mixture should hold together when pressed between your fingertips.
- Bake crust: Press the crumbly mixture evenly into the prepared pan using the bottom of a measuring cup or your hands. Bake for 15 minutes until lightly golden. Meanwhile, move on to the filling.
- Make the filling: In a medium saucepan over medium heat, combine butter, brown sugar, honey, heavy cream, and salt. Stir occasionally until the mixture reaches a simmer with bubbles throughout. Continue simmering gently for 2 minutes.
- Add coconut and vanilla: Remove the saucepan from heat and stir in the vanilla extract and shredded coconut until evenly mixed.
- Assemble and bake: Pour the coconut-caramel filling evenly over the baked crust and smooth the top. Return the pan to the oven and bake for another 12 minutes. Then, transfer the pan to a wire rack to let it cool completely.
- Prepare the topping: Melt the milk chocolate chips slowly using a double boiler or microwave (heat in short bursts while stirring to avoid seizing). Once melted, transfer the chocolate to a piping bag or resealable plastic bag and snip a tiny corner off.
- Decorate and set: Cut the bars into desired sizes before drizzling. Drizzle the melted chocolate over the bars in a zigzag pattern. Optionally, sprinkle flaky finishing salt on top to enhance flavor. Allow the chocolate to firm up for a couple of hours before serving.
Notes
- Use parchment paper or foil to make removing the bars easier and create clean edges.
- Slow melting of chocolate is essential to avoid seizing and ensure smooth drizzling.
- For a richer caramel flavor, dark brown sugar can be used instead of light brown sugar in both crust and filling.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Flaky finishing salt is optional but highly recommended to balance sweetness and enhance texture.
- Make sure the filling simmers gently, not boiling vigorously, to prevent burning or separating.
Keywords: Caramel Coconut Bars, caramel bars, coconut dessert, chocolate drizzle, easy bars recipe, baked bars, sweet and salty dessert
Find it online: https://amayaharis.com/caramel-coconut-bars-recipe/
