Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 4 cups shredded sweetened coconut
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (or neutral oil)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment paper.
- For the shortbread crust: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press the mixture evenly and firmly into the bottom of the prepared baking pan.
- Bake the crust for 15-20 minutes, or until lightly golden brown around the edges. Remove from the oven and set aside to cool slightly.
- While the crust bakes, prepare the caramel filling: In a medium saucepan over medium heat, combine the sweetened condensed milk, 1/2 cup butter, and light brown sugar. Bring to a gentle boil, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, continuing to stir, until the mixture thickens slightly and turns a rich caramel color. Remove from heat and stir in the vanilla extract.
- Pour the hot caramel filling evenly over the warm shortbread crust. Spread it gently with a spatula.
- In a separate dry skillet over medium-low heat, toast the shredded coconut, stirring frequently, until golden brown and fragrant. Be careful not to burn it; this usually takes 5-8 minutes. Alternatively, spread the coconut on a baking sheet and bake for 5-10 minutes at 325°F (160°C), stirring once.
- Sprinkle the toasted coconut evenly over the caramel layer. Return the pan to the oven and bake for another 20-25 minutes, or until the coconut is deeply golden and the caramel is set. Let cool completely in the pan on a wire rack.
- Once the bars are completely cool, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl (in 30-second intervals, stirring between each) or in a double boiler until smooth. Drizzle the melted chocolate over the cooled coconut layer using a spoon or by piping it from a small Ziploc bag with a corner snipped off.
- Refrigerate the bars for at least 1 hour, or until the chocolate is set. Once firm, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and cut into squares or bars. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Notes
For an extra chewy caramel, ensure you cook the caramel mixture until it’s a deep amber color. Don’t skip chilling; it helps the bars set perfectly and makes them easier to cut cleanly. If you prefer a milk chocolate drizzle, feel free to substitute. To prevent sticking, you can lightly oil your knife before cutting the chilled bars.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 35g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg