Description
Coconut Caramel Shortbread Bars combine a buttery shortbread crust, gooey caramel, and a toasted coconut topping, creating a sweet, indulgent dessert that’s perfect for any occasion.
Ingredients
- For the Shortbread Base:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 teaspoon vanilla extract
- For the Caramel Layer:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup sweetened condensed milk
- 1/4 teaspoon salt
- For the Coconut Topping:
- 1 1/2 cups sweetened shredded coconut
- 1 tablespoon granulated sugar (optional, for toasting coconut)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Shortbread Dough: In a medium bowl, combine the flour, sugar, and salt. Add the cold butter cubes and vanilla extract. Use a pastry cutter, fork, or your hands to mix the ingredients until the dough begins to come together. It should look crumbly but hold together when pressed.
- Press into the Pan: Press the shortbread dough evenly into the prepared baking pan, ensuring it’s compact and smooth. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool while you prepare the caramel layer.
- Make the Caramel: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, sweetened condensed milk, and salt. Bring to a gentle simmer and cook, stirring constantly for 5 minutes, until the caramel thickens slightly. Remove from heat.
- Pour Over the Shortbread: Once the shortbread crust has cooled slightly, pour the caramel mixture evenly over the baked shortbread layer. Use a spatula to spread it evenly.
- Toast the Coconut: In a small skillet, add the shredded coconut and toast it over medium heat. Stir frequently until golden brown (about 5-7 minutes). Optionally, add sugar during toasting for extra sweetness.
- Top the Bars: Once the caramel layer has set slightly, sprinkle the toasted coconut evenly over the caramel. Gently press the coconut into the caramel.
- Bake the Bars: Return the pan to the oven and bake for 10-12 minutes, until the coconut is lightly golden and the caramel is bubbly.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bars and serve.
Notes
- Storage: Store leftover bars in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture.
- Freezing: These bars freeze well. Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw at room temperature before serving.
- For extra flavor, drizzle melted chocolate over the cooled bars before serving.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
