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Caramel Coconut Bars Recipe

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★★★★★

4.2 from 74 reviews

These Caramel Coconut Bars feature a buttery crumbly crust topped with a luscious coconut caramel filling and a drizzle of rich milk chocolate. With layers of sweetened shredded coconut and a hint of honey, these bars offer a perfect balance of textures and flavors that make for an irresistible treat.

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

  1. Prepare the Crust: 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 to prevent sticking. Using a hand mixer or stand mixer fitted with a paddle attachment, combine the softened butter, ⅓ cup brown sugar, salt, and flour. Beat for several minutes until the mixture becomes crumbly but is able to hold together when pressed between your fingers. Press this mixture evenly into the prepared pan using the bottom of a measuring cup for a smooth surface. Bake the crust for 15 minutes.
  2. Make the Filling: While the crust is baking, add the butter pieces, ¾ cup brown sugar, honey, heavy cream, and salt to a medium saucepan over medium heat. Stir occasionally until the mixture begins simmering with bubbles throughout. Allow it to simmer gently for 2 minutes to develop the caramel flavor. Remove from heat and stir in the vanilla extract and sweetened shredded coconut until evenly combined.
  3. Assemble and Bake: Pour the warm caramel-coconut filling over the baked crust and spread it evenly. Return the pan to the oven and bake for an additional 12 minutes. Once baked, remove from the oven and place the pan on a wire rack to cool completely.
  4. Prepare the Chocolate Topping: Melt the milk chocolate chips gently using a double boiler or in short bursts in the microwave, stirring frequently to prevent seizing. Transfer the melted chocolate to a piping bag or a zip-top bag with a tiny corner snipped off. If desired, cut the bars into 16 pieces before drizzling the chocolate. Drizzle the chocolate over the bars in a zigzag pattern. Optionally, sprinkle flaky finishing salt over the tops for a touch of texture and flavor.
  5. Set and Serve: Allow the chocolate to firm up by letting the bars sit at room temperature for a couple of hours or refrigerate briefly. Once set, serve these delightful bars as a sweet snack or dessert.

Notes

  • Use light or dark brown sugar interchangeably, depending on your preferred caramel depth.
  • Ensure the shredded coconut is sweetened for best flavor balance.
  • Be cautious when melting chocolate; low heat prevents burning and seizing.
  • Flaky finishing salt is optional but adds a lovely contrast to the sweetness.
  • Cutting bars before adding chocolate ensures cleaner serving pieces.

Keywords: caramel bars, coconut bars, caramel coconut bars, dessert bars, sweet treats, baked dessert, chocolate drizzle

Find it online: https://epicrecipebox.com/caramel-coconut-bars-recipe/