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Caramel Coconut Bars Recipe

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★★★★★

4.5 from 146 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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