Caramel Coconut Bars Recipe

If you’re craving something luxuriously sweet, nutty, and just a bit indulgent, let me introduce you to Caramel Coconut Bars. Picture this: a buttery, tender crust topped with a gooey coconut caramel layer, all drizzled with ribbons of silky milk chocolate. Every bite is pure bliss, balancing caramel warmth with the irresistible crunch of coconut. These bars are surprisingly simple to make but taste like a fancy bakery treat—making them a go-to for bake sales, potlucks, or whenever you need a little bite of happiness.

Ingredients You’ll Need

These Caramel Coconut Bars are all about letting a handful of simple ingredients shine. Each one brings something special to the party—whether it’s rich flavor, perfect texture, or that crave-worthy color that makes these bars just as lovely to look at as they are to eat.

• Unsalted Butter (crust and filling): The secret to both the soft crust and the silky caramel, butter adds richness and helps every layer melt in your mouth.
• Brown Sugar: For delicious notes of molasses and a caramel-like depth that compliments both the base and the filling.
• Salt: Just a pinch in both layers amplifies all the buttery, sweet flavors, making every bite pop.
• All Purpose Flour: The backbone of our crust, this keeps things tender without being crumbly.
• Honey: Adds floral sweetness and gives the caramel that gorgeous golden hue and just-right stickiness.
• Heavy Cream: Makes the caramel dreamy, creamy, and perfectly soft after baking.
• Sweetened Shredded Coconut: That’s where the tropical flavor and chewy texture come from—toast it lightly if you want extra flavor!
• Pure Vanilla Extract: A dash rounds out the caramel and coconut with cozy, aromatic warmth.
• Milk Chocolate Chips: Melted and drizzled for a decadent finishing touch that brings the whole bar together.
• Flaky Finishing Salt (optional): Sprinkle over the top for a little crunch and a gourmet, sweet-salty kick.

How to Make Caramel Coconut Bars

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F with a rack set in the center. Line an 8×8 inch metal baking pan with foil or parchment paper, making sure to leave a little overhang for easy removal later. Lightly grease the liner—this ensures that even the gooey caramel layer won’t stick, and cleanup is a breeze.

Step 2: Make the Crust

In a large mixing bowl, beat together the softened butter, brown sugar, and salt. Gradually add in the flour and continue beating until the mixture is crumbly but starts to stick together when pressed. The trick here is to work quickly so your butter stays cool. Dump the mixture into your prepared pan and press it firmly into an even layer (I love using the flat bottom of a measuring cup for this step). Pop the pan in the oven and bake for 15 minutes, just until the edges are lightly golden.

Step 3: Cook the Caramel Coconut Filling

While the crust bakes, add butter, brown sugar, honey, heavy cream, and salt to a medium saucepan. Set it over medium heat and stir occasionally until the mixture starts simmering with bubbles throughout. Let it bubble away for two minutes—this is when the magic happens and all those caramel flavors meld together. Remove from heat and immediately stir in the vanilla and shredded coconut until thoroughly combined.

Step 4: Layer and Bake Again

Pour the hot caramel coconut mixture over your pre-baked crust. Use the back of a spoon or an offset spatula to spread it into an even layer. Return the pan to the oven and bake for another 12 minutes. This step helps the caramel and coconut set up beautifully without getting hard or dry. Once done, move the pan to a wire rack and let it cool completely—you want everything to firm up before slicing.

Step 5: Drizzle with Chocolate and Finish

Melt your milk chocolate chips gently, either in a double boiler or in short microwave bursts, stirring well. Pour the melted chocolate into a piping bag or a sturdy zip-top bag, snip off a tiny corner, and drizzle it over the cooled Caramel Coconut Bars in a zigzag pattern. For extra pizzazz (and the ultimate sweet-salty bite), sprinkle a pinch of flaky finishing salt on top. If you like ultra-glossy chocolate, drizzle after you’ve cut the bars, so each piece gets even coverage. Wait a couple of hours so the chocolate can set—then you’re ready to dig in!

How to Serve Caramel Coconut Bars

Garnishes

These bars are seriously good all on their own, but I love showing them a little extra love. After the chocolate drizzle, add a sprinkle of flaky sea salt or lightly toasted extra coconut on top for crunch and a pretty finish. If you want to get really fancy, a few curls of shaved chocolate or a scatter of chopped toasted nuts make these bars pop visually and add layers of flavor.

Side Dishes

Caramel Coconut Bars play especially well with simple accompaniments: think a cup of freshly brewed coffee or black tea for contrast, or even a scoop of vanilla bean ice cream if you’re feeling decadent. For a lighter touch, serve alongside fresh fruit—slices of pineapple or a few tart berries cut through the richness wonderfully.

Creative Ways to Present

Instead of simple rectangles, try cutting the bars into bite-sized squares and arranging them on a fancy platter for a party. Or, for a showstopper, stack them in a tower, drizzle extra chocolate between layers, and sprinkle with coconut flakes—a pretty centerpiece for any dessert table. For gift-giving, place individual bars in cupcake liners and pack in a festive box to make homemade treats feel extra special.

Make Ahead and Storage

Storing Leftovers

Caramel Coconut Bars keep beautifully for several days. Store any extra bars in an airtight container at room temperature for up to three days. Just be sure to keep them away from heat and humidity to prevent the chocolate from melting or the caramel from getting sticky.

Freezing

If you want to make a batch ahead, these bars freeze remarkably well. Once they’re completely cool and the chocolate is set, layer them with parchment paper in an airtight container or freezer bag. Stash them in the freezer for up to two months—just thaw at room temperature when you’re ready for a sweet treat.

Reheating

While these are best enjoyed at room temperature, if you want a melty chocolate experience, pop a bar in the microwave for just 5–10 seconds. The caramel will soften and the chocolate will go gooey—just the thing for an ultra-indulgent midnight snack!

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! If you’d like your Caramel Coconut Bars a little less sweet and with more distinct coconut flavor, unsweetened shredded coconut works well. Just know the bars may be slightly drier, so add a tablespoon or two of extra honey or cream to keep the filling moist.

What type of chocolate is best for the topping?

Milk chocolate is classic and gives that creamy, melt-in-your-mouth drizzle, but dark or even white chocolate would also be delicious. Feel free to experiment with different types to find your personal favorite flavor combination.

Can I double the recipe for a crowd?

Definitely! Simply double all the ingredients and bake in a 9×13 inch pan. Watch baking times—your crust may need a couple extra minutes, but keep the filling’s second bake time roughly the same. Just don’t forget to line your pan for easy removal.

How do I make clean, neat cuts?

For picture-perfect bars, chill completely before slicing. Use a sharp knife run under hot water and wiped dry before each cut. If you drizzle chocolate after cutting, each bar stays extra tidy and looks bakery-worthy.

Can I make Caramel Coconut Bars gluten-free?

Yes! Swap the all-purpose flour in the crust for your favorite cup-for-cup gluten-free flour blend. Make sure your other ingredients are gluten-free, and you’ll have a treat everyone can enjoy.

Final Thoughts

There’s something truly special about sharing a platter of homemade Caramel Coconut Bars, whether it’s for a big celebration or a cozy afternoon snack. Their rich layers and beautiful presentation always win raves, and they might just become the most-requested treat in your baking repertoire. Give them a try and see how quickly they disappear—happy baking!

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