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Chocolate Coconut Caramel Bars

★★★★★ 5 from 1 review

Ingredients

Scale
  • 1 cup unsalted butter (melted (2 sticks))
  • 2 large eggs
  • 1 1/2 cups light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 4 tablespoons water
  • 1 tablespoon vanilla extract
  • 3 cups 12 3/4 oz. all-purpose flour
  • 1/2 cup 2 oz. unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup caramel bits or chopped caramel candies
  • 1 can (14 oz. sweetened condensed milk)
  • 1/2 cup + 1/4 cup shredded coconut
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350F. Line an 9-by-13-inch baking pan with aluminum foil or parchment paper, spray with cooking spray; set aside.
  2. In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool for one minute. Add the egg, sugars, water, vanilla, and stir or whisk vigorously to combine.
  3. Add the flour, cocoa powder, baking soda, salt and stir until just incorporated. Fold in the caramel bits.
  4. Reserve about 1 cup dough; set aside. Turn remaining dough out into prepared pan, smoothing it lightly with a spatula. Mix 1/2 cup coconut with the sweetened condensed milk. Pour sweetened condensed milk mixture over the top of the dough. Using your fingers or a small cookie dough scoop, lightly crumble the reserved cookie dough over the top in marble-sized chunks. Sprinkle the remaining 1/4 cup coconut over the top.
  5. Bake for about 27 to 30 minutes, or until center is mostly set and the coconut is golden brown. The sweetened condensed milk should nearly be set in all places, but possibly a little loose in the very center of the pan is okay. Bars firm up more in pan as they cool; don’t overbake because you want these to stay soft and gooey.
  6. Allow bars to cool in pan for at least 3 hours before slicing for the cleanest cut marks (use foil overhang to lift out).
  7. Melt chocolate chips in the microwave for 30 seconds, stir. Melt in 10 second increments, stirring in between, until completely melted. When fully melted, place in a small Ziploc bag, snip the corner, and drizzle chocolate over the bars.
  8. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Find it online: https://www.bakerita.com/chocolate-coconut-caramel-bars/