Caramel Coconut Bars
These Caramel Coconut Bars combine the sweetness of caramel with the tropical twist of coconut and a buttery crust for a delightful dessert that's easy to make and perfect for sharing.
Ingredients
For the Crust
- 1 cup graham cracker crumbs You can use gluten-free crumbs for a gluten-free version.
- ½ cup butter, melted Substitute with coconut oil for a dairy-free version.
For the Filling
- 1 cup caramel sauce Store-bought or homemade.
- 1 cup shredded coconut Toasted coconut enhances flavor.
- ½ cup sweetened condensed milk Use coconut milk mixed with a sweetener for a dairy-free option.
- ½ cup chocolate chips Can be replaced with dark or white chocolate.
Instructions
Preparation
- Step 1 – Prepare Ingredients: Gather and measure all your ingredients.
- Step 2 – Preheat the Oven: Preheat your oven to 350°F (175°C).
- Step 3 – Melt the Butter: In a microwave-safe bowl, melt the butter.
- Step 4 – Mix the Crust: Combine graham cracker crumbs with the melted butter until combined.
- Step 5 – Press the Mixture: Firmly press the mixture into the bottom of a greased baking dish for an even crust.
- Step 6 – Add the Caramel Sauce: Spread caramel sauce evenly over the crust.
- Step 7 – Sprinkle Coconut: Generously sprinkle shredded coconut over the caramel layer.
- Step 8 – Drizzle Sweetened Condensed Milk: Drizzle over the coconut layer.
- Step 9 – Add Chocolate Chips: Scatter chocolate chips over the top.
- Step 10 – Bake: Bake for 20-25 minutes until edges are golden brown.
- Step 11 – Cool and Cut: Allow to cool completely before cutting into squares or rectangles.
Notes
Store bars in an airtight container with parchment paper between layers. They can last up to 3 days at room temperature or be frozen for up to 3 months.