Caramel Coconut Bars
These Caramel Coconut Bars are a delightful treat, combining a buttery shortbread crust with a chewy coconut caramel topping. They're easy to make and perfect for sharing!
Prep
: 10
Total
: 25 minutes
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- 0.5 cup unsalted butter, softened
- 0.25 cup powdered sugar
- 0.25 teaspoon salt
Caramel Coconut Topping
- 1 cup packed brown sugar
- 0.5 cup unsalted butter
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
- 2.5 cups shredded coconut
Instructions
Make the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter and powdered sugar until light and fluffy.
- Add flour and salt, mixing until just combined. Do not overmix.
- Press the dough into the bottom of a 9x13 inch baking pan.
- Bake for 15-20 minutes, or until lightly golden.
Make the Caramel Coconut Topping
- In a saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
- Remove from heat and stir in vanilla extract and shredded coconut.
- Pour the coconut mixture over the baked crust.
- Bake for an additional 20-25 minutes, or until the topping is golden brown and bubbly.
- Let cool completely before cutting into bars.
Notes
These bars are best enjoyed at room temperature. Store them in an airtight container.