Description
These caramel coconut bars, inspired by one of the most popular Girl Scout’s cookies, are the perfect combination between the tropical flavor of coconut and an authentic goat’s milk caramel sauce. Make 24 tasty bars in just under one hour, and you’ll have some comforting two-biters to take you back down memory lane.
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Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 jar (8 ounces) caramel sauce
- 1 (14 ounce) package sweetened flaked coconut
- 1 1/2 (18 ounces) packages semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray.
- For the crust, in a small bowl, stir together flour, cornstarch, baking powder, and salt. Set aside.
- Beat butter with a mixer on medium for 30 seconds in a large bowl.
- Add both sugars and beat on medium to high until light and fluffy. Beat in egg yolk and vanilla.
- Beat in flour mixture (mixture will be crumbly).
- Press the dough into the bottom of the prepared pan, and bake 10 to 12 minutes or until edges are light brown.
- While the crust is baking, place the coconut in a large bowl, pour in the caramel sauce and stir to combine.
- Remove the crust from the oven and immediately sprinkle 1 1/2 cups of the chocolate chips over the hot crust; let stand 5 minutes. Then spread the chocolate over the crust.
- Carefully spread coconut mixture over the chocolate layer. Bake 10 minutes more. Cool in pan on a wire rack.
- Microwave remaining chocolate chips in a small bowl for 20 seconds. Then stir and microwave for another 10-15 seconds until melted and smooth. Drizzle over coconut mixture.
- Cover and put in the refrigerator for at least 1 hour until it sets. Pulling on the foil edges, lift out the uncut block, and cut into bars.
Notes
Storage: Layer bars between waxed paper in an airtight container, and store in the refrigerator up to 3 days, or freeze up to 3 months. (But you'll eat them before that)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
