Caramel Coconut Bars
These Caramel Coconut Bars combine rich caramel and toasted coconut for a delightful treat perfect for any occasion.
Ingredients
For the crust
- 1 1/2 cups all-purpose flour For the crust
- 1/2 cup unsalted butter, softened Ensure it's at room temperature
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the caramel filling
- 1 1/2 cups sweetened condensed milk
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
For the coconut topping
- 2 cups sweetened shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
- Make the crust: In a medium bowl, combine flour, butter, sugar, salt, and vanilla extract. Mix until the dough comes together. Press the dough into the bottom of the prepared pan to form a crust.
Baking the crust
- Bake for about 10 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
Caramel Filling
- In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and salt. Stir continuously until the mixture comes to a simmer.
- Continue to cook for 5-7 minutes until the caramel thickens and becomes smooth. Remove from heat and stir in vanilla extract.
Assembly
- Pour the caramel mixture over the baked crust. Sprinkle the shredded coconut evenly over the caramel.
Baking the bars
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the coconut is golden brown.
Cooling
- Allow the bars to cool completely in the pan before cutting them into squares.
Notes
For a salted caramel twist, stir in a teaspoon of sea salt into the caramel filling. To make gluten-free, substitute the all-purpose flour with a gluten-free blend.