If you’re on the hunt for a dessert that’s outrageously decadent yet delightfully easy to make, let me introduce you to Caramel Coconut Bars. Imagine a buttery shortbread base layered with gooey caramel, chewy coconut, and an irresistible drizzle of milk chocolate. Every bite gives you a bit of crunch, melt, and chew—a perfect treat for every coconut lover and the ultimate showstopper for bake sales or family gatherings.

Ingredients You’ll Need

Caramel Coconut Bars Recipe - Recipe Image

Ingredients You’ll Need

These Caramel Coconut Bars keep it simple with ingredients you probably have in your pantry already, but each plays a crucial role. From the rich melted chocolate to the sweetened coconut and that all-important caramel center, every element creates a layer of flavor and texture you’ll crave again and again.

Unsalted Butter: Brings luscious richness to both the shortbread crust and caramel filling—make sure some is softened and some is cold for best results.
Brown Sugar: This adds deep, toffee-like notes and extra moisture to both crust and caramel; feel free to use light or dark depending on your flavor preference.
Salt: A small amount makes all those sweet flavors pop and balances the overall taste.
All Purpose Flour: The foundation of the shortbread crust, giving it structure while staying tender.
Honey: Just a touch infuses the caramel with floral sweetness and extra gooeyness.
Heavy Cream: This helps create a rich and creamy caramel that isn’t overly firm when cooled.
Sweetened Shredded Coconut: Adds chewy texture and that unmistakable coconut flavor throughout the bars.
Pure Vanilla Extract: A splash rounds out the caramel’s flavors and adds warmth.
Milk Chocolate Chips: The finishing touch—smooth, creamy, and perfect for drizzling on top.
Flaky Finishing Salt (optional): Sprinkling a bit on top heightens all the flavors and gives a little gourmet edge.

How to Make Caramel Coconut Bars

Step 1: Make the Buttery Shortbread Crust

Start by preheating your oven to 350°F and lining an 8×8-inch metal baking pan with foil or parchment paper, then grease it lightly. In a mixing bowl, beat together the softened butter, brown sugar, salt, and flour until the mixture looks crumbly but begins to come together if you pinch it. Dump the mixture into your prepared pan and press it into a smooth, even layer—using the bottom of a measuring cup makes this faster and less messy. Bake the crust for 15 minutes, giving you plenty of time to prep the caramel-coconut magic that goes on top.

Step 2: Whip Up the Caramel Coconut Filling

While the crust is in the oven, combine the butter, brown sugar, honey, heavy cream, and salt in a saucepan. Set it over medium heat and stir occasionally until the mixture reaches a lively simmer with bubbles all over the surface. Let it bubble away for two minutes, then take it off the heat. Stir in the pure vanilla extract and sweetened shredded coconut until everything is thoroughly mixed. This is where the magic happens—the coconut soaks up the caramel, making it perfectly chewy instead of sticky.

Step 3: Layer and Bake Again

Pour that luscious caramel coconut mixture over your hot crust and smooth it out to every corner. Slide the pan back into the oven for about 12 minutes. This second bake helps the caramel set and lets all the layers bond together into their final glorious form. Once done, cool the pan completely on a wire rack—you want it totally set before moving on, so don’t rush this step!

Step 4: Chocolate Drizzle Finishing Touch

Melt the milk chocolate chips gently—either in the microwave in short bursts or over a double boiler, stirring often until silky and smooth. Pour the melted chocolate into a piping bag or a zip-top baggie, snip a tiny corner, and go to town drizzling zigzags over your cooled bars. For extra flair, sprinkle on a pinch of flaky finishing salt. You can cut the bars before or after the drizzle, but for those picture-perfect lines, I recommend cutting first. Let the chocolate firm up for a couple hours before serving, if you can wait that long!

How to Serve Caramel Coconut Bars

Garnishes

Really make your Caramel Coconut Bars pop with a light sprinkle of flaky finishing salt right after the chocolate drizzle, or scatter a few extra toasted coconut flakes on top for added crunch and visual appeal. If you’re feeling decadent, a touch of powdered sugar or a dusting of cocoa powder makes these bars look like they came from a bakery window.

Side Dishes

Because the bars are pretty rich, you’ll love pairing them with something a little lighter. Try serving them with fresh berries—especially raspberries or strawberries—to cut through the sweetness. Ice cream is also a classic companion: vanilla or coconut ice cream creates a creamy contrast that’s irresistible alongside each bite of Caramel Coconut Bars.

Creative Ways to Present

Don’t be afraid to play with presentation! Serve cut bars on a pretty platter with delicate doilies, stack them on tiered dessert stands for a festive spread, or package individual bars in clear cellophane bags tied with a ribbon for a thoughtful homemade gift. These Caramel Coconut Bars make fabulous party favors or bake sale stars—just add a hand-written tag for a charming touch.

Make Ahead and Storage

Storing Leftovers

Have extras? Lucky you! Store your Caramel Coconut Bars in an airtight container at room temperature for up to 4 days. If your kitchen is especially warm, keep them in the fridge so that the chocolate and caramel stay firm and don’t become too gooey. Layer with parchment paper to prevent sticking.

Freezing

These bars freeze beautifully for up to two months. Arrange cut bars in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe container with parchment between each layer. Thaw on the counter or overnight in the fridge for a sweet treat on demand.

Reheating

While Caramel Coconut Bars are fabulous at room temperature, if you want to enjoy them slightly warm and oozy, pop a bar (or three) into the microwave for about 8-10 seconds. This softens the chocolate and caramel just enough for that fresh-from-the-oven experience.

FAQs

Can I make Caramel Coconut Bars gluten free?

Definitely! Swap the all purpose flour for your favorite 1:1 gluten free baking blend. The crumbly shortbread base will still hold together, and all the gooey goodness on top remains the same.

Can I use unsweetened coconut instead of sweetened?

You can, though the bars will be less sweet and the texture a touch drier. If you go that route, consider adding a little extra honey or a tablespoon of sugar to the caramel filling to balance things out.

What’s the best way to cut clean slices?

Wait until the bars are completely cool and the chocolate is set. Use a sharp knife, wiping it clean between cuts. If you want ultra-neat edges, chill the bars before slicing.

How do I prevent the chocolate from seizing during melting?

Always melt the chocolate slowly and carefully. Use low heat and make sure no water gets into the chocolate. If using a microwave, do it in short bursts and stir often; over a double boiler, keep the heat gentle.

Can I double this recipe for a crowd?

Absolutely! Just bake in a 9×13-inch pan and add a few extra minutes to each baking time as needed. These Caramel Coconut Bars are perfect for sharing at potlucks or parties.

Final Thoughts

These Caramel Coconut Bars are one of those desserts that always draws rave reviews and disappear before you know it. They’re a little bit gooey, a touch crunchy, and utterly craveable. Give them a try—you’ll see why everyone who tastes them wants the recipe!

Caramel Coconut Bars Recipe

★★★★★

4.8 from 29 reviews

Author: lilan
Total Time: 47 minutes
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of caramel, coconut, and chocolate with these scrumptious Caramel Coconut Bars. A buttery crust holds a luscious coconut filling, topped with a drizzle of milk chocolate and a sprinkle of flaky finishing salt.

Instructions

Crust: Preheat oven to 350°F with a rack in the center. Line an 8×8 pan and grease. Mix butter, brown sugar, salt, and flour until crumbly. Press into pan and bake.
Filling: Cook butter, brown sugar, honey, cream, and salt until simmering. Stir in vanilla and coconut. Pour over crust and bake.
Topping: Melt chocolate, drizzle over bars, sprinkle with salt. Allow to set before cutting.