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Caramel Coconut Bars

Irresistible Caramel Coconut Bars You’ll Love Every Bite

Indulge in these Caramel Coconut Bars that combine a crumbly shortbread base with a gooey caramel topping, reminiscent of beloved Girl Scout Samoa cookies.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 1 cup Unsalted Butter Cold butter ensures a flaky, crumbly texture.
  • 1/2 cup Caster Sugar Fine sugar that sweetens without grittiness.
  • 1 cup Plain Flour Provides the essential structure of the shortbread.
For the Caramel Topping
  • 14 oz Chewy Caramels These create the gooey topping.
  • 1/2 cup Thickened Cream Adds creaminess to the caramel layer.
  • 1/4 teaspoon Fine Sea Salt Enhances the flavors.
  • 1 cup Unsweetened Shredded Coconut Ensure it's unsweetened for a balanced result.
For the Chocolate Drizzle
  • 3.5 oz Dark Chocolate Melted chocolate provides a rich finish.

Equipment

  • Food Processor
  • 8-inch Square Baking Pan
  • Saucepan
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (160°C fan forced) or 350°F and prepare an 8-inch square baking pan by lining with baking paper.
  2. Combine cold unsalted butter, caster sugar, and plain flour in a food processor and pulse until it resembles coarse crumbs. Press this mixture into the prepared baking pan and bake for 22-25 minutes until golden brown.
  3. In a saucepan over low heat, combine chewy caramels and thickened cream. Stir gently for 5-7 minutes until melted and smooth. Add a pinch of fine sea salt and unsweetened shredded coconut, mixing until evenly distributed.
  4. Once the shortbread base is baked and slightly cooled, pour the caramel mixture over it and press it down evenly. Refrigerate for at least 1 hour to set.
  5. Melt dark chocolate in a microwave-safe bowl in 30-second intervals until smooth. Drizzle the melted chocolate over the caramel layer and refrigerate for an additional 10 minutes.
  6. Lift the bars from the pan using the overhanging baking paper, place on a cutting board, and slice into 16 even pieces. Enjoy your Chewy Coconut Caramel Bars!

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For optimal taste, use cold butter and avoid overbaking the shortbread base. Store in an airtight container for up to 5 days or refrigerate for a week.

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