Salted Caramel Coconut Bars
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Rich, chewy bars filled with salted caramel and coconut, perfect for satisfying your sweet tooth.
Ella x
Ingredients
- 400coconut
- 500 ggranulated sugar
- 100 gbrown sugar
- 10 gsalt
- 200 gunsalted butter
- 2large eggs
- 5 mLvanilla extract
- 20 gflaky sea salt
- 250 gcaramel sauce
- 200 gshredded coconut
Detail level
Instructions
- 1
Preheat the oven to 160\u00b0C (325\u00b0F) and line an 18cm x 28cm baking tin with parchment paper.
Tip: Use a high-quality parchment paper to ensure the bars release easily.
- 2
In a medium saucepan, combine the coconut, granulated sugar, and brown sugar. Cook over medium heat, stirring constantly, until the sugar has dissolved.
Tip: This step is crucial to creating the caramelized sugar flavor in the bars.
- 3
Bring the mixture to the boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Tip: Don't skip this step! It's essential for developing the caramel flavor.
- 4
Remove the saucepan from the heat and stir in the unsalted butter until it has melted.
Tip: Make sure the butter is fully incorporated to prevent any grainy texture.
- 5
Stir in the vanilla extract and let the mixture cool slightly.
Tip: This will help prevent the eggs from scrambling when you add them.
- 6
In a large bowl, whisk together the eggs and salt until well combined.
Tip: Use room temperature eggs for better mixing.
- 7
Add the shredded coconut and flaky sea salt to the egg mixture and stir until just combined.
Tip: Don't overmix! You want to maintain the texture of the coconut.
- 8
Pour the coconut mixture into the prepared baking tin and smooth the top.
Tip: Make sure the mixture is evenly distributed to prevent any areas from being too dense.
- 9
Pour the caramel sauce over the coconut mixture and spread it evenly.
Tip: Use a spatula or spoon to create a marbled effect, if desired.
- 10
Bake the bars for 25-30 minutes, or until the edges are golden brown and the center is set.
Tip: Keep an eye on the bars during the last 10 minutes of baking to prevent overcooking.
- 11
Remove the bars from the oven and let them cool completely in the tin.
Tip: This is the hardest part – waiting for the bars to cool! But trust us, it's worth it.
- 12
Once the bars have cooled, cut them into 4 equal pieces and serve.
Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.
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