Caramel Coconut Bars Recipe

If you’re looking for the ultimate sweet treat that hits every note—crunchy, chewy, gooey, and chocolatey—let me introduce you to Caramel Coconut Bars. Imagine a buttery, brown sugar shortbread crust, smothered with an irresistible coconut caramel filling and a playful drizzle of milk chocolate. They’re the kind of bars that make friends beg for the recipe and disappear from the dessert table in record time. Every bite is pure comfort, with just enough fancy flair to turn an ordinary day into a mini celebration.

Ingredients You’ll Need

Caramel Coconut Bars rely on classic, everyday ingredients that combine to create a symphony of flavors and textures. Each element is simple on its own, but when brought together, they form a dessert that’s so crave-worthy, you’ll want to keep the recipe close at hand.

• Unsalted butter (½ cup, softened): The backbone of our shortbread crust, for a rich, tender base that melts in your mouth.
• Brown sugar (⅓ cup for crust, ¾ cup for filling): Lends warm, caramel notes to both the crust and gooey filling. Light or dark, choose your favorite!
• Salt (¼ teaspoon for crust, scant ½ teaspoon for filling): Enhances flavors and balances sweetness.
• All-purpose flour (1¼ cups): Makes the crust sturdy enough to support all that gooey goodness.
• Butter for filling (6 tablespoons, cut into pieces): Adds richness and helps create a glossy caramel.
• Honey (2 tablespoons): Gives the caramel body and a floral sweetness that you’ll absolutely love.
• Heavy cream (¼ cup): Voluptuous creaminess for that coveted caramel texture.
• Sweetened shredded coconut (1¼ cups): Toasty, chewy, and the heart of these bars—don’t skip it!
• Pure vanilla extract (½ teaspoon): Boosts depth of flavor in the filling.
• Milk chocolate chips (¾ cup): Melted and drizzled for a chocolatey finish that’s impossible to resist.
• Flaky finishing salt (optional): A sprinkle on top gives a gourmet touch and cuts through the sweetness just right.

How to Make Caramel Coconut Bars

Step 1: Prepare Your Pan

Preheat your oven to 350°F and get your trusty 8×8-inch metal baking pan ready. Line it with foil or parchment paper—it makes lifting the bars out a breeze—and give it a quick greasing. This small step ensures nothing sticks and your Caramel Coconut Bars come out looking gorgeous every time.

Step 2: Mix and Bake the Crust

In a medium bowl (or the bowl of your mixer), combine the softened butter, brown sugar, salt, and flour. Beat it together for several minutes. You’re looking for a crumbly mixture that starts to clump when pinched. Transfer it to the prepared pan and press it evenly across the bottom—a flat-bottomed measuring cup makes this super easy. Bake for 15 minutes, just until it sets and starts smelling irresistible.

Step 3: Cook the Caramel Coconut Filling

While the crust bakes, make the magical filling. In a medium saucepan, combine the butter, brown sugar, honey, heavy cream, and salt. Warm over medium heat, stirring occasionally, until the whole mixture is bubbling all over. Simmer for two minutes, then remove from heat and stir in the vanilla and plenty of sweetened shredded coconut. The result is thick, caramel-coated coconut perfection.

Step 4: Assemble and Bake Again

Pour the caramel coconut filling evenly over the baked crust. Gently smooth it out to the corners, making sure every inch is covered. Return the pan to the oven for another 12 minutes. This melts the flavors together and toasts the coconut ever so slightly. Once done, let the pan cool completely on a wire rack—the hardest part is waiting!

Step 5: Drizzle with Chocolate

Once cooled, it’s time for a little chocolate artistry. Gently melt your milk chocolate chips, either using a double boiler or in the microwave (go slow to avoid scorching!). Pour the melted chocolate into a piping or zip-top bag, snip off the tip, and zigzag your way over the bars. For the neatest presentation, I recommend cutting the bars before drizzling. Finish with a sprinkle of flaky salt if you’re feeling extra luxurious. Give the chocolate a couple of hours to set and you’re ready to serve.

How to Serve Caramel Coconut Bars

Garnishes

A flourish of flaky finishing salt on top of the bars makes every bite pop, while a small pinch of extra toasted coconut brings out their tropical soul. If you want to go the extra mile, a few chocolate shavings or a tiny sprinkle of edible gold leaf add a knockout “wow” factor for parties.

Side Dishes

Caramel Coconut Bars are pretty much a celebration on their own, but if you want to create a memorable dessert spread, pair them with something bright and refreshing. Think fresh berries, a light coconut sorbet, or a simple fruit salad. They also play well with coffee, tea, or even a glass of cold milk for late-night cravings.

Creative Ways to Present

For a fun twist, cut the Caramel Coconut Bars into mini squares and arrange them on a tiered platter for afternoon tea. Stack a few in a cellophane bag tied with ribbon for an edible gift, or scatter them in cupcake liners for easy serving at potlucks or bake sales. If you’re feeling fancy, serve alongside a scoop of vanilla ice cream and a drizzle of extra chocolate sauce.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers, Caramel Coconut Bars keep beautifully. Store them in an airtight container at room temperature for up to three days. Just layer parchment or wax paper between bars to keep them from sticking together and to preserve their drizzly chocolate finish.

Freezing

You can absolutely freeze Caramel Coconut Bars. Place cooled, cut bars in a freezer-safe container, again separating layers with paper. They’ll keep well for up to two months. When your sweet tooth strikes, simply thaw them at room temperature for a couple of hours and dive in.

Reheating

It’s not usually necessary to reheat these bars, but if you crave a just-baked taste, pop one in the microwave for about five seconds—just long enough to nudge the chocolate and caramel towards melty decadence. Don’t overdo it or the caramel could get too gooey!

FAQs

Can I use unsweetened coconut instead of sweetened?

You can, but the bars won’t be quite as chewy or sweet. If you go the unsweetened route, consider adding an extra tablespoon of honey or brown sugar to the caramel filling to make up for the lost sweetness and stickier texture.

Can I double this recipe for a crowd?

Absolutely! You can double the ingredients and bake them in a 9×13-inch pan. Keep an eye on the bake times—they may need a few extra minutes in the oven, especially the crust.

How do I know when the caramel coconut layer is set?

The edges should look lightly golden and set, while the center should jiggle only slightly when you gently shake the pan. Once cooled, the filling will firm up nicely and hold its shape for cutting.

Is there a gluten-free version?

You can substitute a 1:1 gluten-free baking flour blend in place of the all-purpose flour—just make sure it contains xanthan gum for structure. The rest of the ingredients are naturally gluten-free.

Can I use dark chocolate instead of milk chocolate?

Definitely! If you prefer a richer, less sweet flavor, dark chocolate pairs wonderfully with the caramel and coconut layers. Just melt and drizzle as you would with milk chocolate.

Final Thoughts

I can’t wait for you to try these Caramel Coconut Bars and taste every layer of crunchy, creamy, chocolatey goodness for yourself. They turn any day into a celebration and are the kind of recipe that’s pure joy to share. Get ready for requests—these bars never last long!

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