If you are in the mood for something rich and buttery, chewy and caramel-y with a good dose of toasted coconut…then this is it!! The bar’s buttery texture paired with the toffee bits and brown sugar takes on a taste reminiscent of caramel, so good! These are so easy to make and are extremely versatile (add in whatever mix-ins you want), as the base recipe is that of a basic Blondie bar. I suggest cutting these into 1 x 1 inch bite-sized squares (almost guilt-free!), as you WILL be back for more! To make it an over-the-top dessert, try one warm with coconut ice cream…*drool*
These are best when still a little warm, as then you get the full effect of the smooth caramel-like flavor mixed with the warm buttery richness. Also, store these in an airtight container once cooled so they don’t developed an overly crunchy top.
Coconut Caramel Toffee Bars recipe:
- 5-6 Tbls softened butter
- 3/4 cup packed brown sugar
- 1 egg
- 3/4 tsp coconut extract (or vanilla for a more mild flavor)
- 1/4 tsp salt
- scant 1 cup flour
- 1/4 tsp baking powder (optional-use it if you like a slightly lighter blondie texture, I omitted this)
- 1/2 cup packed shredded coconut
- 2 toffee bars-chopped (like Skor or Heath)
- Pre-heat oven to 350 degrees. Lightly butter or spray an 8 x 8 baking pan, set aside.
- In a large bowl cream the butter and sugar together. Then add in the egg, extract and salt, mix well.
- Add in the flour and baking powder (if using), mixing well. At this point the dough will be pretty stiff, but don’t worry!
- Lastly, add in the coconut and chopped up toffee bits. The dough will be really stiff, but just continue to work it in with your scraper or a wooden spoon.
- Firmly press the dough into the pan and bake for 22-24 minutes, or until the top looks lightly golden. Allow to cool a little and then cut into little pieces.