Caramel Coconut Bars

Few desserts evoke the same sense of comfort and nostalgia as Caramel Coconut Bars. The first time I made them, it was a chilly autumn afternoon. The leaves had turned golden, the air smelled of woodsmoke, and the kitchen was the warmest place to be. I remember my kids trailing the scent of toasted coconut and buttery caramel down the hallway like it was magic.

These bars remind me of the beloved Samoas cookies I used to savor slowly as a child—carefully nibbling the chocolate edges, saving the gooey caramel center for last. Now, instead of waiting for cookie season, I can recreate that joy from scratch, layered into every square. But these aren’t just nostalgic—they’re a step up. Richer, fresher, and easier to make than you’d expect.

Whether you’re baking for a weekend treat, a holiday dessert tray, or just something to pair with your afternoon coffee, Caramel Coconut Bars fit every moment. They’re rustic yet elegant, indulgent yet homey. And that salty-sweet combo? Irresistible.

Why You’ll Love This Recipe

• Just like Samoas—but better: fresh, homemade caramel with that classic toasted coconut crunch.
• Texture heaven: every bite has crunch, chew, and melt-in-your-mouth richness.
• Simple ingredients, big flavor: pantry staples come together in the most satisfying way.
• Make it your own: tweak the chocolate, adjust the salt, or cut them into bite-size squares for gifting.
• Perfect for gatherings: these bars hold their shape beautifully and travel well.

INGREDIENTS YOU’LL NEED

Shortbread Crust:

• ½ cup (115 g) unsalted butter, softened
• ⅓ cup (70 g) brown sugar
• ¼ tsp salt
• 1¼ cups (157 g) all-purpose flour

Caramel Coconut Filling:

• 6 Tbsp (86 g) unsalted butter
• ¾ cup (156 g) brown sugar
• 2 Tbsp honey
• ¼ cup (60 g) heavy cream
• scant ½ tsp salt
• 1¼ cups (105 g) sweetened shredded coconut
• ½ tsp vanilla extract

Chocolate Drizzle:

• ¾ cup (125 g) milk chocolate chips
• Flaky sea salt, optional but highly recommended

How to Make Caramel Coconut Bars

This is a recipe that welcomes you in like a warm blanket. It’s simple enough for beginners and yields bakery-level results. Let’s walk through it, step by cozy step.

Step-by-Step Instructions

1. Make the Crust

Start with the shortbread base—the buttery anchor to your bars. Cream the butter and brown sugar until light and fluffy. Add salt and flour, mixing until the dough forms crumbly clumps. Press this evenly into a parchment-lined 8×8-inch pan. I like to use the bottom of a measuring cup to get a flat, compact layer. Bake at 350°F for about 15 minutes, just until the edges start to turn golden.

2. Prepare the Coconut-Caramel Layer

While the crust bakes, stir together the butter, brown sugar, honey, heavy cream, and salt in a saucepan. Let it simmer gently for about 2 minutes, stirring often until smooth and glossy. Once off the heat, stir in the vanilla and shredded coconut. Rough-chopping the coconut first helps prevent any stringy bites and gives a more even texture.

3. Assemble and Bake Again

Pour the warm caramel mixture right over your hot crust—this helps everything meld beautifully. Smooth it out with a spatula, getting all the way to the corners. Bake another 12 minutes, or until the edges are bubbling and golden.

4. Cool and Drizzle

Let the pan cool completely—this is the hard part! Once cool, melt the chocolate chips and drizzle generously across the top. You can use a spoon or piping bag. I recommend a sprinkle of flaky sea salt to finish—it balances the sweetness and elevates the flavors in every bite.

5. Chill and Slice

Chill the pan for about 2 hours. This step makes cutting clean squares much easier. Use a sharp knife, wipe between cuts, and admire those beautiful layers.

Helpful Tips

• Let them cool fully before cutting to keep those layers distinct and beautiful.
• Want darker caramel? Cook the caramel an extra minute to deepen the color and flavor.
• Customize the chocolate: Use dark or semi-sweet if you prefer a bolder finish.
• Double the batch and use a 9×13 pan—these disappear fast at potlucks and parties.

Details

Prep Time: 25 minutes
Cook Time: 27 minutes
Total Time: 2 hours 52 minutes (includes chilling)
Yield: 16 bars
Category: Dessert, Bars
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes

You can freeze these bars for up to 3 months. Stack with parchment between layers and store in an airtight container. Thaw in the fridge overnight.

Nutritional Information (approximate per bar)

• Calories: 279
• Fat: 17g
• Carbohydrates: 31g
• Protein: 2g
• Sugar: 20g

Frequently Asked Questions

How do you make coconut caramel bars?
To make coconut caramel bars, layer a buttery shortbread crust, top with gooey caramel mixed with shredded coconut, then drizzle melted chocolate on top. Bake until set and golden. Let them cool before slicing for clean bars. Perfect for a homemade version of Samoas cookies!

What are chewy coconut caramel bars?
Chewy coconut caramel bars are dessert squares featuring a rich shortbread base, soft caramel mixed with coconut, and a chocolate drizzle. The layers offer a perfect balance of buttery, sweet, and chewy textures—ideal for lovers of coconut and caramel.

How long do coconut caramel bars last?
Coconut caramel bars stay fresh for 4–5 days when stored in an airtight container at room temperature. For longer storage, refrigerate them for up to a week or freeze for up to two months. Always allow bars to cool fully before storing.

How do you make caramel coconut ice cream?
To make caramel coconut ice cream, melt caramels with cream, stir in shredded coconut and a pinch of salt, then swirl the mixture into softened vanilla or coconut ice cream. Freeze until firm for a sweet, tropical twist on classic ice cream.

Storage Instructions

Keep bars in the fridge in an airtight container. They stay fresh for up to 3 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator.

Related Recipes

If you liked these Caramel Coconut Bars, you’ll definitely enjoy:

• Mini Caramel Apple Cheesecake Bites: Irresistible Treats for Cozy Gatherings
• Caramel Cloud Cake
• Coconut Panna Cotta with Blueberry Topping
• Lime Frosted Coconut Bars (Starbucks Copycat)

Conclusion

Caramel Coconut Bars are more than just a sweet treat—they’re a celebration of everything we love about home baking. From the buttery shortbread crust to the chewy coconut-caramel filling and smooth chocolate drizzle, every layer is thoughtfully crafted to bring comfort, nostalgia, and indulgence to your table.

These bars are perfect for sharing during holidays, gifting to loved ones, or savoring quietly with a cup of coffee. They’re easy enough for a weekday bake and special enough for the center of a dessert table. Once you make them, you’ll understand why they’re destined to become a family favorite—passed around with laughter, wrapped in parchment for road trips, or tucked into lunchboxes as a little surprise.

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