Description
Deliciously rich Caramel Coconut Bars inspired by traditional Samoas cookies featuring a buttery crust, a luscious caramel and coconut filling, and a decadent milk chocolate drizzle topping. Perfect for a sweet treat that combines textures and flavors harmoniously.
Ingredients
Scale
Crust:
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (70g) brown sugar, light or dark
- ¼ teaspoon salt
- 1¼ cups (157g) all purpose flour, spooned and leveled
Filling:
- 6 tablespoons (86g) unsalted butter, cut into pieces
- ¾ cup (156g) brown sugar, light or dark
- 2 tablespoons honey
- ¼ cup (60g) heavy cream
- scant ½ teaspoon salt
- 1¼ cups (105g) sweetened shredded coconut
- ½ teaspoon pure vanilla extract
Topping:
- ¾ cup (125g) milk chocolate chips
- flaky finishing salt, optional
Instructions
- Prepare Crust: Preheat your oven to 350°F and position a rack in the center. Line an 8×8 metal baking pan with foil or parchment and lightly grease it. Using a hand or stand mixer with a paddle attachment, beat the softened butter, brown sugar, salt, and flour until crumbly but combined. The mixture should hold together when pressed. Press it evenly into the prepared pan using the bottom of a measuring cup. Bake for 15 minutes.
- Make Filling: While the crust bakes, combine butter, brown sugar, honey, heavy cream, and salt in a medium saucepan over medium heat. Stir occasionally until the mixture simmers with bubbles throughout. Continue simmering gently for 2 minutes, then remove from heat. Stir in the vanilla extract and shredded coconut until fully combined.
- Assemble Bars: Pour the caramel coconut filling evenly over the baked crust and smooth the top. Return the pan to the oven and bake for an additional 12 minutes. Afterwards, place the pan on a wire rack to cool completely.
- Apply Topping: Melt the milk chocolate chips slowly using a double boiler or microwave with short bursts to avoid seizing. Transfer melted chocolate to a piping bag or a zip-top bag with a small corner snipped off. Cut the bars into desired portions before drizzling chocolate in a zigzag pattern over them. Optionally sprinkle with flaky finishing salt. Allow the chocolate to set fully, about a couple of hours at room temperature.
Notes
- Roughly chopping the shredded coconut is optional but recommended to avoid stringy texture in the filling.
- These bars are best served at room temperature or slightly chilled; chilling firms them up.
- Store bars refrigerated for up to 3 days or frozen for up to 3 months to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel Coconut Bars, Samoas Inspired, Dessert Bars, Caramel Bars, Coconut Dessert, Chocolate Drizzle Bars
