These sticky coconut caramel chocolate bars are a toffee-like indulgence. They are easy to bake and can last for about a week! They make great snacks for sharing and are a little messy but easy to transport. Since they come out as a batch they are good for give- aways and holiday treats.
Why are sticky coconut caramel chocolate bars so addictive?!?
These bars are pretty dense and rich. Since they are cooked on a sheet also they are quite affordable for larger groups and parties. Store bought versions have gotten very pricey. Chefs often make very large batches of these on full size sheet pans for parties and events. We downsized the recipe to yield just enough for you to enjoy and give some away!
Ingredients and versions for these bars
We aren’t going out of our way to include any exotic ingredients here, so the main elements are pretty basic. We even make our own caramel in the pan with an easy method.
- Brown sugar. We use dark brown sugar here but you can also opt for light. It helps create an easy caramel without the extra boiling chefs use.
- Butter. You can opt for canola or vegetable oil but we like the extra toffee overtones of butter.
- Coconut. We use unsweetened flakes so that they don’t get TOO sweet. There is already a lot going on! Stay away from dessicated coconut as it may lead to a drier end result.
- Chocolate chips. We use a mix of white and semi sweet dark chocolate. You can use entirely one or the other if preferred.
- You can also add dried fruits, or macerated fruits with a liqueur if desired for a holiday cheer.
- Chopped nuts such as pecan or walnut, or even macadamia or pumpkin seeds would also work in smaller quantities.
Other Chef’s tips:
- Make sure to cool the batch before cutting to get a nice clean cut without shredding.
- You can store them outside of the fridge for a softer product or inside for more firm. Aluminum foil or a cookie tin works great for storage.
- Use cooking spray or butter to grease the inside of the baking dish so they come out more easily.
- You can try your hand at mashing them into individual baking moulds for cute shapes.
Sticky Coconut Caramel Chocolate Bars
Equipment
Ingredients
- 2 cups Flour all purpose
- .75 cups Semi sweet chocolate chips
- .75 cups White chocolate chips
- 2 each Eggs
- 1 cup Butter
- .5 cups Sugar
- .5 cups Brown sugar
- 1 tsp Baking soda
- .5 tsp Sea salt
- 1 tsp Vanilla extract
To Make the Coconut Caramel Layer
- 2 cups Coconut Flakes unsweetened
- .75 cups Brown sugar dark
- 3 tbsp Butter
- 1 cup Water
Instructions
- Portion the ingredients. Preheat the oven to 375 degrees.
- In a small sauce pan, make a quick caramel by boiling the water with the .75 cups dark brown sugar, then whisk in the butter away from heat.
- Spray the baking dish. Sprinkle the coconut and mash gently. Pour the caramel over the coconut evenly covering all of it.
- In a stand mixer, make the cookie dough. In a small bowl mix the flour, salt, and baking soda. Cream the sugars and butter, then add the vanilla and eggs. Mix gently. Add the flour and chocolate chips. Mix until just incorporated. Don't overmix. When the dough is ready, turn out into the pan. Use your fingers or a spatula to gently press the dough evenly into the pan and make flat.
- Cover with aluminum foil and bake for 28-30 minutes. Check to see if it is done by poking in the middle with a toothpick. Do not overcook.
- Allow to cool completely. Using a cutting board, cover the pan then invert carefully. When the bar is out of the pan, use a sharp knife to cut into squares. We like to cut into 3 rows of 5 pieces but size is optional. Bon appetit!
