Caramel Coconut Bars Recipe
Introduction
Caramel Coconut Bars are a delightful treat combining a buttery shortbread crust, rich caramel, sweet coconut, and a smooth chocolate topping. This easy-to-make dessert offers layers of flavor and texture that are sure to satisfy any sweet tooth.
Ingredients
- 1 cup unsalted butter, softened (for shortbread crust)
- 2 cups all-purpose flour (for shortbread crust)
- 1/2 cup granulated sugar (for shortbread crust)
- 1 cup caramel sauce or soft caramel candies, melted
- 1 1/2 cups shredded sweetened coconut
- 1 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Prepare a baking pan by lining it with parchment paper or greasing it lightly.
- Step 2: In a bowl, mix the softened butter, flour, and sugar until a crumbly dough forms. Press this mixture evenly into the bottom of the prepared pan to create the shortbread crust.
- Step 3: Bake the crust for about 15 minutes or until it is lightly golden. Remove from the oven and let it cool slightly.
- Step 4: Pour the melted caramel evenly over the baked crust, spreading it smoothly.
- Step 5: Sprinkle the shredded coconut evenly on top of the caramel layer.
- Step 6: Melt the chocolate chips gently in a microwave or double boiler, then drizzle or spread the melted chocolate over the coconut layer.
- Step 7: Place the pan in the refrigerator and chill for at least 2 hours to allow the layers to set firmly.
- Step 8: Once chilled, cut into bars and serve.
Tips & Variations
- Use homemade caramel sauce for a richer flavor or store-bought caramel for convenience.
- Toast the shredded coconut lightly before layering for added nuttiness.
- Swap semi-sweet chocolate for dark or white chocolate to suit your taste.
- For a firmer crust, chill the dough before baking.
Storage
Store caramel coconut bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze the bars for up to three months. To serve, thaw in the refrigerator and enjoy. Bars can be served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter in the crust?
Yes, but reduce or omit any extra salt in the recipe since salted butter adds additional saltiness.
How do I prevent the caramel from becoming too hard?
Using a soft caramel sauce or warming caramel candies gently before spreading helps keep the caramel layer chewy and easy to cut.
PrintCaramel Coconut Bars Recipe
Caramel Coconut Bars feature a buttery shortbread crust layered with rich caramel, toasted coconut, and a smooth chocolate topping, creating a delectable, sweet treat perfect for any dessert table or snack time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Caramel Layer
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- ¼ teaspoon salt
Coconut Layer
- 1½ cups sweetened shredded coconut
Chocolate Topping
- 8 ounces semisweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until the dough comes together. Press the dough evenly into the bottom of a greased 9×13-inch baking pan.
- Bake the Crust: Bake the crust in the preheated oven for 15-18 minutes or until it is light golden brown. Remove from the oven and set aside to cool slightly.
- Make the Caramel: In a saucepan over medium heat, melt the sugar while stirring constantly until it turns a deep amber color. Carefully add the butter and stir until melted. Slowly pour in the heavy cream and salt, continuing to stir until the mixture is smooth and thickened.
- Assemble the Coconut Layer: Sprinkle the shredded coconut evenly over the baked shortbread crust. Pour the warm caramel sauce evenly over the coconut layer and spread gently to cover.
- Add the Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each, until smooth. Pour the melted chocolate over the caramel and coconut layer, spreading it evenly.
- Bake and Chill the Bars: Return the assembled bars to the oven and bake for an additional 10 minutes. Remove from the oven and allow the bars to cool completely before refrigerating for at least 2 hours to set.
- Serve: Once chilled and set, cut into bars and serve.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Allow the caramel to cool slightly before pouring it over the coconut to prevent melting the coconut too much.
- Store the bars in an airtight container in the refrigerator for up to one week.
- You can toast the coconut lightly before adding for extra flavor if desired.
Keywords: Caramel Bars, Coconut Dessert, Chocolate Bars, Shortbread Bars, Sweet Treat
