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!