Coconut Caramel Bars
Indulge in the irresistible combination of rich caramel, buttery crust, and toasted coconut with these luxurious Coconut Caramel Bars. Perfectly sweet and satisfyingly chewy, these bars feature a golden shortbread base layered with homemade caramel and topped with sweetened shredded coconut for a tropical twist. With just 20 minutes of prep time, this recipe is delightfully simple yet decadent enough to impress at your next gathering. Add a sprinkle of sea salt for a trendy sweet-and-salty finish, and enjoy these portable treats as an easy dessert or afternoon snack. Whether you're a coconut lover or simply craving a caramel-infused delight, these bars are a must-try for any occasion.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, melted
- 1 can sweetened condensed milk
- 0.5 cups brown sugar, packed
- 0.25 cups unsalted butter
- 1 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 0.5 teaspoons sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easier removal later.
In a mixing bowl, combine the all-purpose flour (1.5 cups), granulated sugar (0.5 cups), and melted unsalted butter (0.75 cups). Stir until the mixture forms a crumbly dough.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Use the back of a spatula or your fingers to create an even layer.
Bake the crust for 10-12 minutes, or until slightly golden. Remove from the oven and set aside.
In a medium saucepan over medium heat, combine the sweetened condensed milk (1 can), brown sugar (0.5 cups), and butter (0.25 cups). Stir constantly until the mixture is smooth and begins to thicken, about 5-7 minutes.
Remove the saucepan from heat and stir in vanilla extract (1 teaspoon). Immediately pour the caramel mixture over the baked crust and spread evenly.
Sprinkle the sweetened shredded coconut (2 cups) evenly over the caramel layer. Lightly press the coconut into the caramel using the back of a spatula.
Return the pan to the oven and bake for an additional 20-23 minutes, or until the edges are golden brown and the coconut is lightly toasted.
Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 16 squares.
Optionally, sprinkle a pinch of sea salt (0.5 teaspoons) over the bars before serving for a sweet and salty twist.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 29.1 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
