Coconut Caramel Bars

One of the BEST easy holiday cookie bars, these chocolate coconut caramel bars are one of my favorite treats! They go by many names, but if you’re looking for sweetened condensed milk bar recipes, you’ve come to the right place!

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I did it! You guys, I did it! I think I’ve created my most favourite bar ever. Really. I know that’s a bold thing to say, but these seriously check ALL the boxes. I told you in an earlier post that I was no holds barred when it comes to calories before Christmas, and these bars are all part of that declaration. Think soft brownie base, creamy coconut filling, smooth caramel and a silky chocolate topping. YES!

Etienne asked me a few weeks ago what my favourite chocolate bar was, and I had to think about it for quite a while (serious questions), before saying it was probably a Bounty bar. The only problem is that I LOVE caramel, and Bounty is missing that! I started thinking that I should really try to create that perfect chocolate bar, and I immediately thought of these coconut caramel bars. The recipe actually comes from my Granny, and they’ve been a traditional Christmas baking staple at our house. Her recipe does not include the caramel, so I snuck that in to satisfy my quest for the perfect bar. Oh, and I added some sea salt flakes on top.

Sometimes, I have great ideas!

Are these coconut caramel bars easy to make?

Oh, yes!! Not only are they so delicious, these chocolate coconut caramel BLISS bars are dead easy to make! The brownie base is 6 simple ingredients, and the coconut filling is literally just coconut and condensed milk. I like to use Eagle Brand condensed milk for desserts – not sponsored – just letting you know!

All you have to do is whip up the brownie layer, and pour it into the pan. Follow it up with the coconut and condensed milk, layer it over the brownie layer and bake it for about 20 minutes.

Because I love you guys, I made your life even easier by using wrapped caramels and a bit of heavy cream for the caramel layer, which you can spread over the coconut layer as soon as it’s out of the oven. The chocolate layer is just chocolate! And a bit of cream. You can add the chocolate layer after letting the caramel rest in the fridge for about 10 minutes.  

Can you freeze these coconut caramel bars?

These bars also freeze beautifully, so you can make them way in advance and just take them out a couple of hours before you know company is coming! If you love them as much as me, they probably won’t make it long enough to have to freeze them. You could keep them in the freezer, in an airtight container, for up to 2 months.

Guys, Christmas is ONE WEEK away! My house is full of lights, Christmas music and festive cheer (and tears, if we’re being honest). Ha! I hope you have so much fun getting in all of your last minute shopping and baking. Might I suggest a homemade gingerbread house? Such a fun family activity!

Cheers to you!

Other holiday recipe ideas:

I love my brownies and bars! Here’s some other great bar ideas for you to make during the holidays:

• chocolate caramel shortbread bars
• mint Nanaimo bars
• butterscotch brownies

Coconut Caramel Bars

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• Author: Katherine
• Total Time: 1 hours 20 minutes
• Yield: 16 bars 1x

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Description

The most amazing chocolate bar EVER. Brownie bottom, luscious coconut, creamy caramel and a smooth chocolate topping. BLISS! Perfect for the holidays or any other gathering!

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Ingredients

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Bottom Layer

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 tsp pure vanilla extract
• 1 egg
• 3/4 cup all-purpose flour
• 2 tbsp cocoa powder

Coconut Layer

• 2 cups unsweetened coconut, shredded
• 1/2 can (150mL) sweetened condensed milk

Caramel Layer

• 1 cup unwrapped soft caramels (I used Kraft)
• 2 tbsp heavy cream

Chocolate Topping

• 4 oz semi-sweet chocolate, chopped
• 1 tbsp heavy cream
• sea salt flakes

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Instructions

1. Preheat oven to 350 F and line an 8″ x 8″ pan with parchment paper or aluminum foil, leaving some overhang to make it easier to remove the bars. In a medium size bowl, whisk together the melted butter, brown sugar, vanilla extract and the egg until mixed. Add in the flour and cocoa powder and stir until just combined. Pour the mixture evenly into the prepared pan.
2. In another bowl, stir together the coconut and condensed milk until combined. Pour the coconut layer over the chocolate layer in the pan, and use the back of a spoon to gently and evenly cover the chocolate layer. Place the pan into the oven and bake for 20-22 minutes, or until the edges are just browned. Remove from the oven and let it rest for 10 minutes while you prepare the caramel layer.
3. In a microwave safe bowl, combine the unwrapped caramels and the heavy cream. Heat the caramels in 30 second increments, stirring in between until it’s smooth. Pour the caramel over the coconut layer and gently and evenly cover the coconut. Place the pan into the fridge for at least 10 minutes before adding the final chocolate layer.
4. In another microwave safe bowl, add the chopped chocolate and cream. Heat the chocolate in 30 second increments, stirring in between until smooth. Remove the pan from the fridge, and pour the chocolate over the caramel layer evenly. Sprinkle the bars with sea salt and place back in the fridge until the chocolate is solid, about an hour. Remove the bars by grabbing the edges of the parchment/aluminum foil and lifting it out. Cut into 16 bars.

Bars can be kept at room temperature for up to 1 week, or up to 2 weeks in the fridge. Bars freeze very well, up to 2 months in an airtight container. Remove the bars from the freezer 2-3 hours before serving.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: desserts
• Method: bake

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