The Best Coconut Toffee Bars: My Go-To for Sweet Cravings!
Coconut Toffee Bars
Coconut Toffee Bars, oh how they sing to my soul and instantly transport me back to cherished childhood memories! These glorious bars evoke baking with my grandma, her kitchen always filled with the intoxicating scent of toasting coconut and melting butter, a true sensory delight. She always said the secret ingredient was “making it with love,” and honestly, she wasn’t wrong – every perfect batch feels like a sweet, sweet victory, even after a few minor fails (like that one time the toffee decided it wanted to be a liquid puddle forever!).
The sheer delight of these Coconut Toffee Bars keeps me coming back; they’re a masterful combination of a little bit crunchy, a little bit chewy, and entirely irresistible. If you’re a fan of easy, delightful bar recipes that hit all the right notes, you’ll also love these amazing churro cheesecake bars – another one of my absolute favorites for a quick, sweet treat!
Ready to infuse your kitchen with some magic and create your own batch of these incredible bars? This recipe is sure to become a cherished favorite, much like how a warm bowl of cozy banana blueberry baked oatmeal brings comfort and joy on a chilly morning, so let’s get baking and make some sweet memories!
Coconut Toffee Bars: My Go-To for Sweet Cravings!
Course: SnacksCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese irresistible Coconut Toffee Bars feature a tender shortbread crust, a rich, chewy toffee layer, and a sprinkle of toasted coconut for the perfect texture and flavor combo!
Ingredients
For the Shortbread Crust:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the Toffee Layer:
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
Pinch of salt
1 1/2 cups sweetened shredded coconut
Directions
- Preheat 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.
- For the Shortbread Crust: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined and a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from oven and set aside.
- For the Toffee Layer: In a medium saucepan, combine butter, granulated sugar, brown sugar, and corn syrup. Cook over medium heat, stirring occasionally, until the mixture comes to a full rolling boil.
- Continue to boil, stirring constantly, for 1 minute. Remove from heat and stir in the vanilla extract, baking soda, and salt.
- Immediately pour the hot toffee mixture evenly over the warm shortbread crust. Gently spread with a spatula if needed.
- Sprinkle the sweetened shredded coconut evenly over the hot toffee layer. Gently press the coconut into the toffee.
- Return the pan to the oven and bake for another 15-20 minutes, or until the coconut is lightly toasted and the toffee is bubbling.
- Remove from oven and let cool completely in the pan on a wire rack before cutting. Cooling is crucial for the toffee to set properly.
- Once completely cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bars and serve.
Notes
- The Toffee Crunch Secret: Don’t rush the boiling! Letting the toffee boil for a full minute, stirring constantly, is key to achieving that perfect chewy-but-firm texture. Too short, and it might be too soft; too long, and it’ll be rock hard. Trust the timer!
- Coconut Love: For extra flavor, spread your shredded coconut on a baking sheet and toast it lightly in a 300°F (150°C) oven for about 5-7 minutes before sprinkling it over the toffee. It brings out a deeper, nuttier taste that’s absolutely divine.
- Patience is a Virtue: Seriously, let these cool completely. I know it’s hard to resist, but the toffee needs time to set up properly. Cutting them while warm can lead to a sticky, messy situation. Pop them in the fridge for an hour if you’re really in a hurry, but room temp is ideal for cutting cleanly.
