Chocolate Chunk Coconut Caramel Bars Recipes

CHOCOLATE COCONUT CARAMEL BARS

Steps:

• Preheat oven to 350F. Line an 9-by-13-inch baking pan with aluminum foil or parchment paper, spray with cooking spray; set aside.
• In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool for one minute. Add the egg, sugars, water, vanilla, and stir or whisk vigorously to combine.
• Add the flour, cocoa powder, baking soda, salt and stir until just incorporated. Fold in the caramel bits.
• Reserve about 1 cup dough; set aside. Turn remaining dough out into prepared pan, smoothing it lightly with a spatula. Mix 1/2 cup coconut with the sweetened condensed milk. Pour sweetened condensed milk mixture over the top of the dough. Using your fingers or a small cookie dough scoop, lightly crumble the reserved cookie dough over the top in marble-sized chunks. Sprinkle the remaining 1/4 cup coconut over the top.
• Bake for about 27 to 30 minutes, or until center is mostly set and the coconut is golden brown. The sweetened condensed milk should nearly be set in all places, but possibly a little loose in the very center of the pan is okay. Bars firm up more in pan as they cool; don't overbake because you want these to stay soft and gooey.
• Allow bars to cool in pan for at least 3 hours before slicing for the cleanest cut marks (use foil overhang to lift out).
• Melt chocolate chips in the microwave for 30 seconds, stir. Melt in 10 second increments, stirring in between, until completely melted. When fully melted, place in a small Ziploc bag, snip the corner, and drizzle chocolate over the bars.
• Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

CARAMEL COCONUT CHOCOLATE CHIP BARS

Steps:

• Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
• Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
• Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
• Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.

CHOCOLATE CHUNK COCONUT CARAMEL BARS

Steps:

• Preheat oven to 350°F. Mix flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press crumb mixture firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 15 minutes.
• Sprinkle pecans and coconut over crust; cover with condensed milk. Bake an additional 25 minutes or until coconut is lightly browned. Cool in pan on wire rack.
• Microwave caramels and milk in medium microwavable bowl on HIGH 2 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Drizzle over dessert; sprinkle with chocolate chunks. Cool completely. Cut into 36 bars to serve.

CHOCOLATE BUTTERSCOTCH CARAMEL BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

CHOCOLATE-COCONUT LAYER BARS

Steps:

• Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

COCONUT-CARAMEL-CHOCOLATE CRISPY TREATS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
• Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
• Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
• Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
• Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
• Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

COCONUT CARAMEL BARS

Steps:

• Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
• Increase oven temperature to 350 degrees F.
• In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
• Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
• Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
• Bake for 15 minutes.
• Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
• Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
• Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
• Sprinkle bars with the chocolate chips.
• Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
• Set aside to cool completely.
• Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
• Set on a rack.
• Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
• Stir to combine with milk or cream, drizzle over the bars.
• Garnish with reserved toasted coconut.

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

CHEWY CHOCOLATE-COCONUT BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x9-inch baking pan.
• In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended.
• In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended.
• Mix in the coconut & chocolate chips.
• Transfer/spread the mixture in the prepared pan.
• Bake 20-25 minutes.
• Let cool before slicing.
• Delicious!

CHOCOLATE CARAMEL BARS

Steps:

• In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

CHOCOLATE CHUNK MACAROON BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
• In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.