Caramel Coconut Bars Recipe
Introduction
These Caramel Coconut Bars combine a buttery crust with a rich caramel-coconut filling, topped with a drizzle of milk chocolate. Inspired by the flavors of Samoa cookies, they offer a perfect balance of sweet and salty that’s sure to delight your taste buds.
Ingredients
- 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
- 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
- ¾ cup (125g) milk chocolate chips
- Flaky finishing salt (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and position a rack in the center. Line an 8×8 inch metal baking pan with foil or parchment paper, then lightly grease it.
- Step 2: In a bowl, use a hand mixer or stand mixer with the paddle attachment to beat ½ cup softened butter, ⅓ cup brown sugar, ¼ teaspoon salt, and 1¼ cups flour together until the mixture is crumbly but holds together when pressed. Press this evenly into the prepared pan. Bake for 15 minutes.
- Step 3: While the crust bakes, prepare the filling. In a medium saucepan over medium heat, combine 6 tablespoons butter, ¾ cup brown sugar, honey, heavy cream, and ½ teaspoon salt. Stir occasionally until it simmers with bubbles throughout. Let it simmer for 2 minutes, then remove from heat and stir in vanilla extract and shredded coconut.
- Step 4: Pour the filling evenly over the baked crust and smooth the surface. Return the pan to the oven and bake for an additional 12 minutes. Remove and let cool completely on a wire rack.
- Step 5: Melt the milk chocolate chips slowly using a double boiler or microwave, stirring frequently to avoid seizing. Transfer to a piping bag or zip-top bag, cut a small corner, and drizzle the chocolate in a zigzag pattern over the cooled bars. Optionally, sprinkle flaky finishing salt on top. Allow the chocolate to firm up for a couple of hours before serving.
Tips & Variations
- Use light or dark brown sugar depending on your preferred caramel depth of flavor.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Try dark chocolate chips for a richer, less sweet topping.
- If you can’t find flaky salt, a small pinch of regular sea salt can enhance the caramel’s sweetness.
Storage
Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, bring to room temperature before serving for best texture. These bars can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shredded unsweetened coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut if you prefer less sweetness. The caramel filling will still provide ample sweetness, but the bars may be less rich in flavor.
What if my chocolate seizes during melting?
Chocolate can seize if it comes into contact with water or is overheated. To fix it, gently stir in a small amount of warm cream or butter until smooth. Melt chocolate slowly at low temperatures to avoid this issue.
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Caramel Coconut Bars Recipe
- Total Time: 44 minutes
- Yield: 16 bars 1x
Description
These Caramel Coconut Bars combine a buttery crumbly crust with a luscious caramel coconut filling, topped with a delicate drizzle of milk chocolate and a sprinkle of flaky sea salt. Inspired by the flavors of Samoas cookies, these bars offer a perfect balance of sweet, salty, and chewy textures in every bite.
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
- 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, then lightly grease it for easy removal.
- Make the crust mixture: Using a hand mixer or stand mixer with the paddle attachment, beat together the softened butter, brown sugar, salt, and all-purpose flour until the mixture becomes crumbly but sticks together when pressed between your fingertips. This ensures the right texture for the base.
- Bake the crust: Transfer the crust mixture into the prepared pan and press evenly using the bottom of a measuring cup or your hands. Bake for 15 minutes until set but not browned. While it bakes, move on to the filling.
- Cook the filling: In a medium saucepan over medium heat, combine the butter pieces, brown sugar, honey, heavy cream, and salt. Stir occasionally until the mixture reaches a simmer with bubbles throughout. Allow it to simmer gently for 2 minutes to thicken.
- Add coconut and vanilla: Remove the saucepan from heat and stir in the vanilla extract and shredded sweetened coconut thoroughly so the filling is evenly mixed.
- Assemble and bake filling: Pour the caramel coconut filling over the baked crust and smooth it out in an even layer. Return the pan to the oven and bake for another 12 minutes to set the topping. Cool the pan on a wire rack completely before proceeding.
- Melt the chocolate: Slowly melt the milk chocolate chips using a double boiler or microwave in short bursts to prevent seizing. Transfer the melted chocolate to a piping bag or zip-top bag with a small corner snipped off.
- Drizzle and finish: Cut the cooled bars into desired sizes before drizzling the chocolate over them in a decorative zigzag pattern. Optionally, sprinkle flaky finishing salt on top for a gourmet touch. Allow the chocolate to firm up for a couple of hours at room temperature before serving.
Notes
- For easier removal of the bars, make sure to line the baking pan with parchment or foil overhanging the sides.
- Use sweetened shredded coconut for the best flavor and texture; unsweetened will change the sweetness level.
- Be cautious while melting chocolate to avoid burning or seizing by melting slowly and stirring frequently.
- Flaky sea salt is optional but adds a wonderful contrast to the sweetness of the bars.
- Store these bars in an airtight container at room temperature for up to 3 days or in the fridge for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 29 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel Coconut Bars, Samoas Inspired Bars, Caramel Bars, Coconut Dessert Bars, Chocolate Drizzle Bars
