Name: Caramel Coconut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup powdered sugar; 1/2 cup unsalted butter, softened; 1/2 cup unsweetened shredded coconut; 1/2 cup sweetened condensed milk; 1/4 cup brown sugar, packed; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; Pinch of salt

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These caramel coconut bars are simply irresistible! Featuring a buttery shortbread crust, a gooey caramel layer, and a sweet coconut topping, they’re a perfect treat for any occasion. Whether you’re hosting a family gathering or craving something sweet for yourself, these bars are bound to satisfy your dessert cravings.

Caramel Coconut Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

½ cup unsweetened shredded coconut

½ cup sweetened condensed milk

¼ cup brown sugar, packed

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

Pinch of salt

Directions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

In a medium bowl, I combine the flour, powdered sugar, and softened butter. Using a pastry cutter or my fingers, I mix until the mixture forms a crumbly dough.

I press the dough evenly into the bottom of the prepared pan to form the crust and bake for 12-15 minutes or until it’s lightly golden brown.

While the crust is baking, I work on the caramel layer. In a medium saucepan, I combine the sweetened condensed milk, brown sugar, melted butter, and vanilla extract. I stir it over medium heat until it starts to bubble.

Once it bubbles, I reduce the heat and cook it for 5 minutes, stirring frequently, until it thickens.

I remove the saucepan from heat and stir in the shredded coconut.

After the crust is baked, I spread the caramel-coconut mixture evenly over the crust.

I return the pan to the oven and bake for an additional 15-20 minutes or until the coconut topping turns golden brown and bubbly.

Finally, I let the bars cool completely in the pan before slicing them into squares.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 12

Variations

Add nuts: You can mix in chopped nuts like pecans or walnuts for added crunch.

Dark chocolate drizzle: For an extra layer of flavor, drizzle melted dark chocolate over the cooled bars before serving.

Coconut substitutions: If you're not a fan of coconut, you can substitute it with chopped oats for a slightly different texture.

Salted caramel: For a salty-sweet combination, add a pinch of sea salt to the caramel mixture.

Storage/Reheating

Storage: I store leftover bars in an airtight container at room temperature for up to 3-4 days. If I want them to stay fresh longer, I place them in the fridge.

Reheating: I like to warm them up slightly in the microwave for a few seconds if I want them to be a little soft again, but they’re just as good at room temperature!

FAQs

Can I use salted butter for the crust?

Yes, you can, but I’d suggest reducing or omitting the pinch of salt in the crust mixture to balance the flavors.

Can I freeze these caramel coconut bars?

Absolutely! I freeze them in an airtight container or tightly wrapped in plastic wrap. They stay fresh for up to 3 months.

What if I don’t have sweetened condensed milk?

If you don’t have sweetened condensed milk, you can substitute it with a homemade version by simmering regular milk and sugar, but keep in mind that it may slightly alter the flavor and texture.

Can I use a different pan size?

If you use a different pan size, the baking time might change. A larger pan will result in thinner bars, so keep an eye on them to prevent overbaking.

Can I make these bars ahead of time?

Yes, I often make these a day or two ahead of time. The flavors tend to meld together even more, and they’re easy to store until I’m ready to serve them.

Conclusion

These caramel coconut bars are the perfect combination of sweet and buttery, with the rich flavors of caramel and coconut. Whether you're baking for a special occasion or just want a treat for yourself, these bars are sure to impress. With their easy preparation and satisfying taste, they’re a dessert that I know I’ll be making again and again!

Recipe:

Caramel Coconut Bars

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Author: Cheryl
Total Time: 45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

These caramel coconut bars feature a buttery shortbread crust, a gooey caramel layer, and a sweet coconut topping, making them a perfect treat for any occasion.

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
In a medium bowl, combine the flour, powdered sugar, and softened butter. Use a pastry cutter or your fingers to mix until the mixture forms a crumbly dough.
Press the dough evenly into the bottom of the prepared pan to form the crust and bake for 12-15 minutes or until lightly golden brown.
While the crust is baking, prepare the caramel layer. In a medium saucepan, combine the sweetened condensed milk, brown sugar, melted butter, and vanilla extract. Stir it over medium heat until it starts to bubble.
Reduce the heat and cook for 5 minutes, stirring frequently, until the mixture thickens.
Remove from heat and stir in the shredded coconut.
Once the crust is baked, spread the caramel-coconut mixture evenly over the crust.
Return the pan to the oven and bake for an additional 15-20 minutes or until the coconut topping turns golden brown and bubbly.
Allow the bars to cool completely in the pan before slicing into squares.

Notes

Storage: Store leftover bars in an airtight container at room temperature for up to 3-4 days. For longer freshness, refrigerate them.

Reheating: Warm the bars in the microwave for a few seconds to soften them, or enjoy them at room temperature.

Freeze: These bars can be frozen for up to 3 months in an airtight container or tightly wrapped in plastic wrap.

Variations: Add chopped nuts like pecans or walnuts, drizzle with melted dark chocolate, substitute coconut with chopped oats, or add a pinch of sea salt for a salted caramel flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American