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Caramel Coconut Chocolate Cookie Bars Recipe

American · Dessert · 55 min total

These decadent cookie bars layer a buttery shortbread crust, chewy coconut caramel filling, and rich chocolate topping for an irresistible treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup light corn syrup
• 1/4 cup brown sugar, packed
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
2. Make crust: In a large bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until creamy. Mix in flour and salt until dough comes together. Press evenly into prepared pan. Bake 15-18 minutes until lightly golden.
3. Make caramel filling: In a medium saucepan, combine sweetened condensed milk, corn syrup, brown sugar, and 2 tablespoons butter. Cook over medium heat, stirring constantly, until mixture thickens and turns light caramel color, about 8-10 minutes. Remove from heat; stir in vanilla and coconut.
4. Pour caramel-coconut mixture over hot crust and spread evenly. Return to oven and bake 10-12 minutes until bubbly and golden.
5. Remove from oven and immediately sprinkle chocolate chips over top. Let stand 5 minutes, then spread melted chocolate evenly. Cool completely in pan on wire rack, then refrigerate 1 hour until set. Cut into bars.

Tips

• For cleaner cuts, use a sharp knife and wipe clean between cuts.
• Store in an airtight container at room temperature for up to 5 days.
• Toast the coconut for extra flavor: spread on baking sheet and bake at 350°F for 5-7 minutes until golden.

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