Caramel Coconut Bars (Ready-to-Print Version)
Three-layer bars combining a crumbly crust, creamy caramel coconut center, and chocolate drizzle topping.
# What You’ll Need:
→ Crust
01 -
½ cup unsalted butter, softened
02 -
⅓ cup light or dark brown sugar
03 -
¼ teaspoon salt
04 -
1¼ cups all-purpose flour, spooned and leveled
→ Filling
05 -
6 tablespoons unsalted butter, cut into pieces
06 -
¾ cup light or dark brown sugar
07 -
2 tablespoons honey
08 -
¼ cup heavy cream
09 -
scant ½ teaspoon salt
10 -
1¼ cups sweetened shredded coconut
11 -
½ teaspoon pure vanilla extract
→ Topping
12 -
¾ cup milk chocolate chips
13 -
flaky finishing salt, optional
# Step-by-Step Guide:
01 -
Preheat oven to 350°F with a rack in the center. Line an 8×8 metal baking pan with foil or parchment paper and lightly grease it. Beat butter, brown sugar, salt, and flour with a hand or stand mixer until crumbly but combined. Press mixture evenly into the pan using the bottom of a measuring cup. Bake for 15 minutes.
02 -
In a medium saucepan over medium heat, combine butter, brown sugar, honey, heavy cream, and salt. Stir occasionally until simmering with bubbles throughout. Maintain simmer for two minutes, then remove from heat and stir in vanilla extract and shredded coconut.
03 -
Pour the filling evenly over the warm crust and smooth the surface. Return pan to oven and bake for 12 minutes. Remove and place on a wire rack to cool completely.
04 -
Slowly melt chocolate chips using a double boiler or microwave to prevent seizing. Transfer melted chocolate to a piping or zip-top bag, snip a small corner, then drizzle chocolate in a zigzag pattern over bars. Optionally sprinkle with flaky salt. Allow chocolate to set for a couple of hours before serving.
# Handy Tips:
01 -
Cut bars prior to drizzling chocolate for cleaner portions and easier handling.