Caramel Coconut Bars
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These caramel coconut bars are my absolute favorite treat to whip up when I want something impressive without spending hours in the kitchen. With just 20 minutes of prep and 35 minutes in the oven, you'll have a batch of decadent bars ready to share. The coconut in these is not only delicious but packed with healthy fats that keep you satisfied longer. What I love most is how budget friendly they are to make, especially if you already have basics like butter and flour on hand. Every bite delivers that perfect combination of buttery shortbread, chewy caramel, and toasted coconut that makes these absolutely irresistible.
Ella x
Ingredients
- 150 gall-purpose flour
- 100 gcoconut flakes
- 100 gconfectioner's sugar
- 200 gunsalted butter
- 400 mlcaramel sauce
- 100 gcoconut oil
- 2large eggs
- 5 gbaking soda
- 10 gsalt
- 1 mlvanilla extract
- 150 gshredded coconut
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18cm square baking tin with parchment paper.
Tip: Optional: Use a silicone mat for easy removal.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Tip: Optional: Use a hand mixer or whisk for easy mixing.
- 3
In a large bowl, cream the butter and confectioner's sugar until light and fluffy. Beat in the eggs one at a time.
Tip: Optional: Use a stand mixer for easy creaming.
- 4
Gradually mix in the flour mixture, then stir in the coconut flakes, vanilla extract, and shredded coconut.
Tip: Optional: Use a rubber spatula for easy mixing.
- 5
Pour half of the batter into the prepared baking tin. Drizzle with half of the caramel sauce and sprinkle with half of the toasted coconut flakes.
Tip: Optional: Use a spatula to create a marbled effect.
- 6
Repeat the layers, pouring the remaining batter, drizzling with the remaining caramel sauce, and sprinkling with the remaining coconut flakes.
Tip: Optional: Use a spatula to create a marbled effect.
- 7
Bake for 30-35 minutes or until the edges are lightly golden.
Tip: Optional: Check for doneness by inserting a toothpick into the center.
- 8
Remove from the oven and let cool completely in the tin.
Tip: Optional: Let cool for 10-15 minutes before cutting into squares.
- 9
Cut into squares and serve.
Tip: Optional: Store in an airtight container for up to 3 days.
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