Caramel Coconut Bars Delight

These bars are pure gooey joy: buttery shortbread, a thick, lush caramel that doesn’t shatter your teeth, toasty coconut confetti on top, and a swipe of dark chocolate because… obviously. They slice clean, travel well, and taste like a beach vacation crashed your bake sale. If you’ve got a sweet tooth or a neighbor to impress, Caramel Coconut Bars Delight is that recipe you keep making “for other people” and mysteriously losing count of how many you sampled.

My husband calls these “danger squares” because every time I bake a pan, the corner pieces just… vanish. The kids play this game where they try to guess which piece I cut crooked on purpose so I can “even the edge.” Spoiler: all of them. We’ve taken these to soccer sidelines, book club, and the back steps at sunset—still warm, with chocolate smudges and zero regrets.

How to Make It

Start by heating the oven to 350°F and lining a 9×9-inch pan with parchment, leaving flaps so you can lift the whole thing out later. While the oven’s coming up to temp, scatter shredded coconut on a sheet pan and toast it for like 6–8 minutes—keep an eye on it, it goes from tan to “uh-oh” fast.

For the crust, mash soft butter with powdered sugar, then stir in flour and a pinch of salt. It’ll look crumbly; that’s right. Press it evenly into the pan (I use the bottom of a measuring cup), dock it with a fork a couple times, and bake 15–18 minutes until just kissed with gold on the edges.

Caramel time: in a medium saucepan, melt butter, brown sugar, sweetened condensed milk, and a little syrup (corn, maple, or honey—whatever you’ve got) with a pinch of salt. Medium-low heat, steady whisking. It’ll go from pale to glossy and thick in about 6–8 minutes. When it bubbles like lava and leaves trails when you drag the spatula, you’re there. Stir in vanilla and try not to eat it with a spoon.

Pour the caramel over the warm crust, smooth it, and sprinkle that toasted coconut on top. Press it down gently so it snuggles into the caramel. Slide it back in the oven for 8–10 minutes to set the top. Cool completely—like, actually cool—then chill 30 minutes for ultra clean slices.

Melt dark chocolate (microwave in 20-second bursts with a tiny bit of coconut oil if you want shine), drizzle however your heart says. Lift, slice into 16–25 bars depending on how generous you’re feeling, and brace for compliments.

✔Ingredient Notes

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– Unsalted butter: Room-temp for the crust; cold butter makes it crumbly and annoying. In the caramel, it gives body and gloss.
– All-purpose flour: Just standard stuff. If you use a 1:1 gluten-free blend, add an extra tablespoon to help it hold.
– Powdered sugar: Gives the shortbread that tender, sandy snap. Granulated works in a pinch but the crust will be tougher.
– Sweetened condensed milk: The caramel MVP. Don’t grab evaporated milk—been there, made a sad sauce.
– Brown sugar: Adds that butterscotch depth. Light or dark both work; dark gives a moodier caramel.
– Corn syrup/maple/honey: A spoonful helps keep the caramel smooth. I’ve used maple when the pantry looked bleak—still great.
– Shredded coconut: Unsweetened keeps it from tipping too sweet. Sweetened is okay—just toast it lighter.
– Dark chocolate chips or bar: Melt better with a teaspoon of coconut oil. Skip if you must, but it ties the room together.
– Vanilla + flaky salt: The little finishers. Don’t skip the salt sprinkle if you like that sweet-salty pop.

✔Recipe Steps

1. Preheat oven to 350°F and line a 9×9-inch pan with parchment overhang.
2. Toast 2 cups shredded coconut on a sheet pan for 6–8 minutes, stirring once; cool.
3. Mix 1 cup softened butter, 1/2 cup powdered sugar, 2 cups flour, and 1/2 tsp salt; press into pan and bake 15–18 minutes.
4. Cook 6 tbsp butter, 1/2 cup brown sugar, 1 can (14 oz) sweetened condensed milk, 1 tbsp syrup, and a pinch of salt over medium-low, whisking 6–8 minutes until thick; stir in 1 tsp vanilla.
5. Pour caramel over warm crust, top with toasted coconut, gently press, and bake 8–10 minutes; cool completely, then chill 30 minutes.
6. Melt 4 oz dark chocolate (with 1 tsp coconut oil if desired), drizzle, set, lift from pan, and slice.

What to Serve It With

– Hot coffee or black tea to cut the sweetness.
– A scoop of vanilla or coconut ice cream if you’re going full dessert mode.
– Fresh berries on the side so you can call it “balanced.”

✔Tips & Mistakes

– Line the pan. Parchment wings are non-negotiable for clean exits.
– Don’t walk away from toasting coconut. It burns the second you blink.
– Warm crust + warm caramel = they bond like besties. Pour right away.
– If the caramel looks oily, keep whisking gently—it’ll come back together.
– For razor edges, chill before slicing and wipe the knife between cuts.

✔Storage Tips

Counter: airtight up to 3 days. Fridge: 1 week, and they get that fudgy-chewy thing when cold—excellent with sneaky 10 p.m. bites. Freezer: up to 3 months; thaw in the fridge so the caramel relaxes. Also yes, I’ve eaten one for breakfast with coffee. Zero shame, 10/10 would recommend.

✔Variations and Substitutions

– Make it nutty: Sprinkle 1/2 cup chopped, toasted pecans or almonds under the coconut.
– White chocolate twist: Swap the drizzle, or do a zebra drizzle with both.
– Espresso moment: Whisk 1 tsp instant espresso into the caramel for a mocha vibe.
– Tropical: Add lime zest to the coconut and a pinch to the caramel—bright and sunny.
– Gluten-free: Use a 1:1 GF flour blend; add 1 tbsp extra flour if the dough feels too soft.
– Dairy-free: Use vegan butter and coconut sweetened condensed milk. Caramel thickens a bit faster—watch it.
– Less sweet: Use unsweetened coconut and 60–70% dark chocolate; you can also reduce brown sugar in the caramel to 1/3 cup.
– Syrup swap: Honey ↔ corn syrup ↔ maple—any will help keep the caramel smooth.

Frequently Asked Questions

Caramel Coconut Bars Delight

Chewy caramel and toasted coconut layered over a buttery shortbread crust with a silky chocolate drizzle. These easy, bakery-style bars taste like your favorite Samoa cookies—perfect for parties, bake sales, or a sweet make-ahead treat.

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Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 0.25 cup granulated sugar
• ▢ 0.75 cup unsalted butter chilled and cut into small cubes
• ▢ 0.25 tsp fine sea salt
• ▢ 1 tsp vanilla extract
• ▢ 3 cup sweetened shredded coconut lightly toasted
• ▢ 11 oz soft caramel candies unwrapped
• ▢ 3 tbsp heavy cream
• ▢ 2 tbsp unsalted butter
• ▢ 0.25 tsp kosher salt for caramel coconut mixture
• ▢ 1.25 cup semisweet chocolate chips reserve 0.25 cup for drizzle
• ▢ 1 tsp coconut oil or neutral oil; helps thin chocolate
• ▢ 1 pinch flaky sea salt optional garnish

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment, leaving overhang for easy lifting.
• Make the crust: In a bowl, whisk flour, granulated sugar, and fine sea salt. Cut in 0.75 cup cold butter with a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs. Stir in vanilla.
• Press dough firmly and evenly into the prepared pan. Bake 18 to 20 minutes until lightly golden at the edges. Set aside to cool slightly.
• Toast the coconut: Spread shredded coconut on a sheet pan and bake at 350°F for 5 to 7 minutes, stirring once, until golden and fragrant. Cool.
• Melt the chocolate: In a microwave-safe bowl, heat 1.0 cup chocolate chips with coconut oil in 20 to 30 second bursts, stirring until smooth. Reserve 0.25 cup chips for later drizzle.
• Spread a thin, even layer of melted chocolate over the warm crust. Chill 5 minutes to set slightly.
• Make caramel coconut: In a saucepan over low heat, melt caramels with heavy cream and 2.0 tbsp butter, stirring until smooth. Remove from heat; stir in toasted coconut and kosher salt.
• Assemble: Dollop caramel-coconut mixture over the chocolate layer and press into an even layer with a spatula lightly greased or dampened to prevent sticking.
• Drizzle: Melt remaining 0.25 cup chocolate chips and zigzag over the top. Sprinkle flaky sea salt if using.
• Chill 30 minutes to firm, then lift out using parchment and cut into 16 bars. Store covered at room temperature up to 2 days or refrigerated up to 5 days.

Notes

For cleaner slices, warm a sharp knife under hot water and wipe between cuts. Bars freeze well for up to 2 months; thaw in the fridge overnight.