Ever Craved a Chewy, Crunchy Dessert Packed with Sweetness?
Imagine sinking your teeth into a warm, chewy Coconut Toffee Chocolate Chip Cookie Bar, with a buttery oat-coconut crust, gooey chocolate chips, and a caramel-like toffee layer that’s pure indulgence. Sounds like a dessert that’s both comforting and irresistible, right? That’s exactly what Coconut Toffee Chocolate Chip Cookie Bars deliver! This easy recipe yields about 24 bars and transforms pantry staples into a rich, layered treat perfect for potlucks, holiday trays, or a sweet family snack. In this blog post, we’ll guide you through every step to create these decadent bars, with tips for a perfect crust and gooey filling. Ready to bake some coconut-toffee magic? Let’s get started!
Overview: Why These Bars Shine
Coconut Toffee Chocolate Chip Cookie Bars are a layered dessert with a chewy oat-coconut crust studded with chocolate chips, topped with a sweet condensed milk filling and crunchy toffee bits. The combination of textures—crisp crust, creamy filling, and toffee crunch—makes every bite a delight. This recipe yields 24 bars, requires about 20 minutes of active time and 35-40 minutes of baking, and is ideal for make-ahead treats or sharing. Its rich flavors and easy prep make it a crowd-pleaser for any occasion, from casual gatherings to festive celebrations.
- Time Requirement: 20 minutes prep, 35-40 minutes baking, 30 minutes cooling. Total: ~1 hour 30 minutes.
- Difficulty Level: Easy. Simple mixing and layering make it beginner-friendly.
- Why It’s Special: Yields ~24 bars, blends coconut, toffee, and chocolate in a chewy-crisp bar, and is perfect for sharing.
- Health Perks: Oats provide fiber, coconut adds nutrients, but the sugar and butter make this a treat to enjoy sparingly.
Grab your 13×9-inch baking dish and mixer, and let’s create a sweet, crunchy masterpiece!
Essential Ingredients
This recipe uses pantry staples for a rich, textured bar. Here’s what you need and why each matters:
Crust
- All-Purpose Flour (1 ¼ cups): Forms the base structure.
- Why it matters: Provides a sturdy foundation for the layered bars.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free bars.
- Old-Fashioned Oats (1 cup): Add chewiness.
- Why it matters: Contribute a hearty, nutty texture to the crust.
- Substitution: Use quick oats (bars may be slightly less chewy) or gluten-free oats.
- Flaked Coconut (2 cups, sweetened): Adds tropical flavor and texture.
- Why it matters: Brings sweetness and chewiness to the crust.
- Substitution: Use unsweetened coconut (add 2 tbsp extra brown sugar) or shredded coconut for finer texture.
- Salt (½ tsp): Enhances flavor.
- Why it matters: Balances sweetness and boosts other flavors.
- Substitution: Use kosher or sea salt; reduce to ¼ tsp for low-sodium diets.
- Brown Sugar (¾ cup): Sweetens and adds moisture.
- Why it matters: Provides a caramel-like depth and binds the crust.
- Substitution: Use light or dark brown sugar, or a 1:1 brown sugar substitute.
- Butter (1 cup, softened): Creates a rich, tender crust.
- Why it matters: Binds the dry ingredients and adds buttery flavor.
- Substitution: Use vegan butter or margarine for dairy-free.
- Egg (1, lightly beaten): Binds the crust.
- Why it matters: Helps the crust hold together and adds richness.
- Substitution: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan.
- Semi-Sweet Chocolate Chips (12 oz, ~2 cups): Add gooey chocolate bursts.
- Why it matters: Provide melty, chocolatey pockets in the crust.
- Substitution: Use dark chocolate chips, milk chocolate, or chopped chocolate bars.
Filling
- Sweetened Condensed Milk (14 oz can): Creates a creamy layer.
- Why it matters: Acts as a sweet, sticky base for the toffee topping.
- Substitution: Use coconut condensed milk for dairy-free (flavor will shift slightly).
- Karo® Light Corn Syrup (¼ cup): Adds smoothness and chew.
- Why it matters: Prevents the filling from becoming too hard and adds glossiness.
- Substitution: Use honey or maple syrup (flavor will vary slightly).
- Toffee Bits (8 oz, ~1 ½ cups): Add crunchy sweetness.
- Why it matters: Provide a caramel-like crunch that defines the bars.
- Substitution: Use chopped toffee bars (e.g., Heath or Skor) or crushed nuts for crunch.
Pro Tip: Use softened (not melted) butter for the crust to achieve a crumbly texture. Measure flour and oats accurately using the spoon-and-level method for best results.
Step-by-Step Instructions
Making Coconut Toffee Chocolate Chip Cookie Bars involves mixing a crust, layering a filling, and baking to golden perfection. Follow these for perfect bars:
- Preheat and Prep:
- Preheat the oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with cooking spray or butter; optionally line with parchment paper for easy removal.
- Tip: Ensure the dish is well-greased to prevent sticking; parchment overhangs make lifting bars easier.
- Make the Crust:
- In the bowl of an electric mixer, combine 1 ¼ cups all-purpose flour, 1 cup old-fashioned oats, 2 cups flaked coconut, ¾ cup brown sugar, and ½ tsp salt. Mix at low speed until blended.
- Add 1 cup softened butter and mix until a crumbly dough forms, about 1-2 minutes.
- Add 1 lightly beaten egg and mix until well combined. Stir in 12 oz semi-sweet chocolate chips by hand or on low speed.
- Reserve 1 ½ cups of the dough for topping. Press the remaining dough evenly into the bottom of the prepared baking dish.
- Tip: Use a spatula or clean hands to press the crust firmly and evenly; avoid overmixing to keep the texture crumbly.
- Bake the Crust:
- Bake the crust for 10 minutes until lightly set. Remove from the oven and set aside.
- Tip: The crust won’t be fully cooked yet; it will finish baking with the filling.
- Prepare the Filling:
- In a small bowl, combine one 14 oz can sweetened condensed milk and ¼ cup Karo® Light Corn Syrup. Mix until fully blended.
- Pour the mixture evenly over the hot crust, spreading with a spatula if needed.
- Sprinkle 8 oz toffee bits evenly over the filling.
- Tip: Work quickly to pour the filling while the crust is hot for better adhesion; ensure toffee bits are evenly distributed.
- Add the Topping and Bake:
- Crumble the reserved 1 ½ cups crust mixture evenly over the toffee bits.
- Bake for 25-30 minutes, until the top is golden brown and the filling is set.
- Tip: Check at 25 minutes; the edges should be bubbly and golden. Avoid overbaking to keep bars chewy.
- Cool and Serve:
- Let the bars cool completely in the pan on a wire rack, about 30 minutes.
- Cut into ~24 bars (e.g., 6×4 grid for uniform pieces).
- Serve at room temperature for the best texture.
- Health Benefit: Oats provide fiber, coconut adds nutrients, but the sugar and butter make this a treat to enjoy sparingly!
Serving Suggestion: Arrange bars on a platter with a sprinkle of extra toffee bits or coconut flakes for flair. Pair with coffee, milk, or a scoop of vanilla ice cream for a decadent dessert!
Assembly: Building Your Bars
These bars are all about layering a chewy crust, creamy filling, and crunchy topping for perfect texture. Here’s how to make them shine:
- Craft a Crumbly Crust:
- Mix the crust until just crumbly to ensure a tender base; press firmly for a solid foundation.
- Tip: Use the bottom of a measuring cup to press the crust evenly for a smooth layer.
- Layer the Filling Evenly:
- Pour the condensed milk mixture carefully to cover the crust; spread toffee bits uniformly for consistent flavor.
- Presentation Tip: Tap the pan gently after adding the filling to settle it evenly.
- Top with Care:
- Crumble the reserved dough lightly over the filling for a rustic, textured look; don’t press it down.
- Presentation Tip: Sprinkle extra chocolate chips or toffee bits on top before baking for a decorative touch.
- Cut for Clean Bars:
- Cool completely before cutting to avoid crumbling; use a sharp knife for neat edges.
- Presentation Tip: Wipe the knife between cuts and serve in paper liners for a polished presentation.
Storage and Make-Ahead Tips
Coconut Toffee Chocolate Chip Cookie Bars are perfect for prepping ahead or enjoying later:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Let refrigerated bars come to room temperature for the best chewy texture.
- Tip: Layer with parchment paper to prevent sticking; store in a cool, dry place for short-term storage.
- Freezing:
- Freeze bars in an airtight container, layered with parchment, for up to 2 months.
- Thaw at room temperature for 1-2 hours before serving.
- Tip: Cut bars before freezing for easy portioning; wrap individually for quick grabs.
- Make-Ahead:
- Prepare the crust mixture (without baking) up to 1 day ahead; store covered in the fridge.
- Bake the bars up to 3 days ahead; store airtight at room temperature or refrigerate.
- Tip: Mix dry ingredients and measure toffee bits in advance to streamline prep.
Recipe Variations
Want to mix things up? Try these fun twists on Coconut Toffee Chocolate Chip Cookie Bars:
- Peanut Butter Chocolate Bars: Replace ½ cup coconut with ½ cup peanut butter chips; use peanut butter instead of ¼ cup butter in the crust.
- Tropical Almond Bars: Swap toffee bits for chopped almonds and add 1 tsp coconut extract to the filling.
- Mocha Coconut Bars: Add 1 tbsp instant coffee powder to the crust and use dark chocolate chips for a mocha twist.
- Vegan/Dairy-Free: Use vegan butter, coconut condensed milk, and vegan chocolate chips; replace egg with a flax egg.
- Salted Caramel Bars: Sprinkle a pinch of sea salt over the toffee bits before topping with crust for a sweet-salty kick.
Quick Prep Tip: Use a food processor to mix the crust for faster prep; soften butter in the microwave in 10-second bursts if needed.
Conclusion
Your Coconut Toffee Chocolate Chip Cookie Bars are ready to bring chewy, crunchy joy to any occasion! With a buttery oat-coconut crust, gooey chocolate chips, and a sweet toffee filling, these bars are perfect for potlucks, holiday trays, or a cozy treat. Whether you stick with the classic recipe or try a variation, you’re in for a decadent dessert that’s as easy to make as it is to love. Grab your baking dish, whip up some coconut-toffee magic, and enjoy every sweet, textured bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!
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Coconut Toffee Chocolate Chip Cookie Bars
Description
Imagine sinking your teeth into a warm, chewy Coconut Toffee Chocolate Chip Cookie Bar, with a buttery oat-coconut crust, gooey chocolate chips, and a caramel-like toffee layer that’s pure indulgence.
Ingredients
This recipe uses pantry staples for a rich, textured bar. Here’s what you need and why each matters:
Crust
- All-Purpose Flour (1 ¼ cups): Forms the base structure.
- Why it matters: Provides a sturdy foundation for the layered bars.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free bars.
- Old-Fashioned Oats (1 cup): Add chewiness.
- Why it matters: Contribute a hearty, nutty texture to the crust.
- Substitution: Use quick oats (bars may be slightly less chewy) or gluten-free oats.
- Flaked Coconut (2 cups, sweetened): Adds tropical flavor and texture.
- Why it matters: Brings sweetness and chewiness to the crust.
- Substitution: Use unsweetened coconut (add 2 tbsp extra brown sugar) or shredded coconut for finer texture.
- Salt (½ tsp): Enhances flavor.
- Why it matters: Balances sweetness and boosts other flavors.
- Substitution: Use kosher or sea salt; reduce to ¼ tsp for low-sodium diets.
- Brown Sugar (¾ cup): Sweetens and adds moisture.
- Why it matters: Provides a caramel-like depth and binds the crust.
- Substitution: Use light or dark brown sugar, or a 1:1 brown sugar substitute.
- Butter (1 cup, softened): Creates a rich, tender crust.
- Why it matters: Binds the dry ingredients and adds buttery flavor.
- Substitution: Use vegan butter or margarine for dairy-free.
- Egg (1, lightly beaten): Binds the crust.
- Why it matters: Helps the crust hold together and adds richness.
- Substitution: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan.
- Semi-Sweet Chocolate Chips (12 oz, ~2 cups): Add gooey chocolate bursts.
- Why it matters: Provide melty, chocolatey pockets in the crust.
- Substitution: Use dark chocolate chips, milk chocolate, or chopped chocolate bars.
Filling
- Sweetened Condensed Milk (14 oz can): Creates a creamy layer.
- Why it matters: Acts as a sweet, sticky base for the toffee topping.
- Substitution: Use coconut condensed milk for dairy-free (flavor will shift slightly).
- Karo® Light Corn Syrup (¼ cup): Adds smoothness and chew.
- Why it matters: Prevents the filling from becoming too hard and adds glossiness.
- Substitution: Use honey or maple syrup (flavor will vary slightly).
- Toffee Bits (8 oz, ~1 ½ cups): Add crunchy sweetness.
- Why it matters: Provide a caramel-like crunch that defines the bars.
- Substitution: Use chopped toffee bars (e.g., Heath or Skor) or crushed nuts for crunch.
Pro Tip: Use softened (not melted) butter for the crust to achieve a crumbly texture. Measure flour and oats accurately using the spoon-and-level method for best results.
Instructions
- Preheat and Prep:
- Preheat the oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with cooking spray or butter; optionally line with parchment paper for easy removal.
- Tip: Ensure the dish is well-greased to prevent sticking; parchment overhangs make lifting bars easier.
- Make the Crust:
- In the bowl of an electric mixer, combine 1 ¼ cups all-purpose flour, 1 cup old-fashioned oats, 2 cups flaked coconut, ¾ cup brown sugar, and ½ tsp salt. Mix at low speed until blended.
- Add 1 cup softened butter and mix until a crumbly dough forms, about 1-2 minutes.
- Add 1 lightly beaten egg and mix until well combined. Stir in 12 oz semi-sweet chocolate chips by hand or on low speed.
- Reserve 1 ½ cups of the dough for topping. Press the remaining dough evenly into the bottom of the prepared baking dish.
- Tip: Use a spatula or clean hands to press the crust firmly and evenly; avoid overmixing to keep the texture crumbly.
- Bake the Crust:
- Bake the crust for 10 minutes until lightly set. Remove from the oven and set aside.
- Tip: The crust won’t be fully cooked yet; it will finish baking with the filling.
- Prepare the Filling:
- In a small bowl, combine one 14 oz can sweetened condensed milk and ¼ cup Karo® Light Corn Syrup. Mix until fully blended.
- Pour the mixture evenly over the hot crust, spreading with a spatula if needed.
- Sprinkle 8 oz toffee bits evenly over the filling.
- Tip: Work quickly to pour the filling while the crust is hot for better adhesion; ensure toffee bits are evenly distributed.
- Add the Topping and Bake:
- Crumble the reserved 1 ½ cups crust mixture evenly over the toffee bits.
- Bake for 25-30 minutes, until the top is golden brown and the filling is set.
- Tip: Check at 25 minutes; the edges should be bubbly and golden. Avoid overbaking to keep bars chewy.
- Cool and Serve:
- Let the bars cool completely in the pan on a wire rack, about 30 minutes.
- Cut into ~24 bars (e.g., 6×4 grid for uniform pieces).
- Serve at room temperature for the best texture.
- Health Benefit: Oats provide fiber, coconut adds nutrients, but the sugar and butter make this a treat to enjoy sparingly!
Serving Suggestion: Arrange bars on a platter with a sprinkle of extra toffee bits or coconut flakes for flair. Pair with coffee, milk, or a scoop of vanilla ice cream for a decadent dessert!
FAQs
1. Can I use quick oats instead of old-fashioned?
Yes! Quick oats work but may make the crust slightly less chewy. Use the same amount (1 cup).
2. Are these bars healthy?
Oats provide fiber, coconut adds nutrients, but the sugar, butter, and chocolate make this a treat. Use a sugar substitute or less butter for a lighter option.
3. Why is my crust too crumbly?
Under-mixing or insufficient butter can cause crumbliness. Ensure butter is softened and mix until the dough holds together when pressed.
4. Can I make this vegan?
Yes! Use vegan butter, coconut condensed milk, a flax egg, and vegan chocolate chips; ensure toffee bits are vegan-friendly.
5. How long do the bars last?
Up to 3 days at room temperature, 1 week refrigerated, or 2 months frozen, stored airtight. Serve at room temperature for the best texture.
6. Can I use a different pan size?
Yes! Use an 8×8-inch pan for thicker bars (bake 30-35 minutes) or a 15×10-inch pan for thinner bars (bake 20-25 minutes).