Description

Craving a sweet, chewy treat packed with tropical and indulgent flavors? Look no further than Coconut Toffee Chocolate Chip Cookie Bars! These irresistible bars combine the nutty sweetness of coconut, the caramel crunch of toffee bits, and the rich decadence of chocolate chips in a buttery, cookie-like base. Perfect for potlucks, bake sales, or a cozy dessert at home, these bars are quick to whip up and guaranteed to impress.

Ingredients

These cookie bars come together with ingredients that create a chewy, flavorful treat. Here’s what you need and why each matters:

Unsalted Butter (1 cup, melted): Provides richness and a tender, chewy texture.
Brown Sugar (1 cup, packed): Adds deep, caramel-like sweetness and moisture.
Granulated Sugar (½ cup): Balances the flavor and contributes to a crisp edge.
Large Eggs (2): Bind the batter and add structure for a cookie-like consistency.
Vanilla Extract (2 tsp): Enhances the overall flavor with a warm, sweet note.
All-Purpose Flour (2 cups): Forms the structure for a soft, chewy bar.
Baking Powder (½ tsp): Gives a slight lift for a tender texture.
Salt (½ tsp): Balances sweetness and enhances flavors.
Sweetened Shredded Coconut (1 cup): Adds a nutty, tropical flavor and chewy texture.
Toffee Bits (1 cup): Provide a buttery, caramel crunch.
Chocolate Chips (1½ cups): Add rich, melty chocolate pockets.

Substitutions and Variations

Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
Butter: Swap for vegan butter for a dairy-free option.
Sugars: Replace brown sugar with coconut sugar for a different flavor, or reduce total sugar by ¼ cup for a less sweet bar.
Chocolate Chips: Use semi-sweet, milk, dark, or white chocolate chips, or swap for butterscotch chips.
Toffee Bits: Substitute with chopped Heath bars or omit for a simpler coconut-chocolate bar.
Coconut: Use unsweetened coconut for a less sweet option, or toast the coconut for a nuttier flavor.
Gluten-Free: Use gluten-free flour and ensure toffee bits and chocolate chips are gluten-free.
Add-Ins: Mix in ½ cup chopped pecans, almonds, or dried cranberries for extra texture.

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Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, or grease the pan well.
Prepare the Batter:
- In a large mixing bowl, combine 1 cup melted unsalted butter, 1 cup packed brown sugar, and ½ cup granulated sugar. Stir with a whisk or spatula until smooth and well combined.
- Add 2 large eggs and 2 tsp vanilla extract, stirring until fully incorporated.
Add Dry Ingredients:
- Add 2 cups all-purpose flour, ½ tsp baking powder, and ½ tsp salt to the wet mixture.
- Stir gently with a spatula until just combined, being careful not to overmix to keep the bars tender.
Fold in Mix-Ins:
- Gently fold in 1 cup sweetened shredded coconut, 1 cup toffee bits, and 1½ cups chocolate chips until evenly distributed throughout the batter.
Bake:
- Pour the batter into the prepared 9×13-inch baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Check at 25 minutes to avoid overbaking, as ovens vary.
Cool and Slice:
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack (about 30 minutes) to set properly.
- Use the parchment overhang to lift the bars from the pan and transfer to a cutting board.
- Slice into 16 bars (4×4 grid) with a sharp knife for even portions.

Cooking Tips

Melt Butter Evenly: Melt butter in a microwave or on the stovetop until just liquid to blend smoothly with sugars.
Don’t Overmix: Stir the batter just until the flour is incorporated to avoid dense, tough bars.
Spread Evenly: Press the batter gently into the pan for uniform thickness and consistent baking.
Cool Completely: Allow full cooling to ensure clean, neat slices without crumbling.