Caramel Coconut Bars

These soft and gooey bars feature three delicious layers: shortbread cookie crust, caramel coconut filling, and a milk chocolate drizzle. This recipe is inspired by Samoas Girl Scout cookies.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 27

Total Time 52

Servings

Calories 279kcal

Author Allison - Celebrating Sweets

Ingredients

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

Crust:

Preheat oven to 350°F with a rack in the center of the oven. Line an 8x8 metal baking pan with foil or parchment paper and lightly grease it.
Using a hand mixer or stand mixer with the paddle attachment, beat butter, brown sugar, salt, and flour for several minutes until crumbly but combined. The mixture should hold together if you press it between your fingertips. Dump into the prepared pan and press into an even layer (I use the bottom of a measuring cup). Bake for 15 minutes. Meanwhile, proceed with the filling.

Filling:

Place butter, brown sugar, honey, cream, and salt in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is simmering with bubbles throughout. Simmer for two minutes. Remove from the heat and stir in vanilla and coconut.
Pour the filling over the crust and smooth into an even layer. Return to the oven for 12 minutes. Place the pan on a wire rack to cool completely.

Topping:

Melt the chocolate chips in a double boiler or the microwave. Be sure to do this very slowly so the chocolate doesn't seize. Add the melted chocolate to a piping bag or ziptop bag. Snip the very corner off and drizzle the chocolate over the bars in a zigzag pattern. Note: I like to cut the bars before adding the chocolate. Sprinkle with flaky salt, if desired. Allow a couple hours for the chocolate to firm up.

Notes

*Coconut: I like to roughly chop the shredded coconut so there are no stringy pieces. This is an optional step based on your preference.

Serving and storage: These are bars are best served at room temperature or slightly chilled. The colder the bars are the more firm they will be. Store in the refrigerator for up to 3 days or the freezer for up to 3 months.

Nutrition