Description
These Brownie Caramel Coconut Bars combine a fudgy brownie base with a luscious caramel layer, topped with toasted coconut and chocolate chips. Perfectly balanced in texture and flavor, these bars offer a decadent treat ideal for any occasion.
Ingredients
Scale
Brownie Layer
- 1/2 cup granulated sugar
- 2 Tablespoons salted butter
- 2 Tablespoons water
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
Caramel Layer
- 30 caramels, unwrapped (Kraft brand recommended)
- 1/4 cup salted butter
- 2 Tablespoons heavy cream
- 1/2 cup toasted coconut
- 1 cup chocolate chips (half milk chocolate, half semi-sweet)
Instructions
- Prepare Pan: Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper and spray the paper lightly with cooking spray to prevent sticking.
- Make Brownie Base: In a medium saucepan over low heat, combine the granulated sugar, butter, and water. Stir constantly until the mixture reaches a boil. Remove the pan from heat and immediately stir in 1 cup of semi-sweet chocolate chips until fully melted and smooth.
- Mix Batter: Beat in the eggs and vanilla extract until the batter is smooth and evenly blended. Add the flour and baking soda and mix just until combined to avoid overmixing. Fold in the remaining 1/2 cup semi-sweet chocolate chips. Spread the batter evenly into the prepared baking pan.
- Bake Brownies: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set aside while preparing the caramel layer.
- Prepare Caramel Topping: In a microwave-safe bowl, combine the unwrapped caramels, 1/4 cup butter, and heavy cream. Microwave for 1 minute, then stir thoroughly. Continue microwaving in 30-second intervals, stirring after each, for an additional 1 to 2 minutes or until the mixture is completely melted and smooth.
- Assemble Bars: Immediately pour the warm caramel mixture evenly over the baked brownie layer. Carefully spread to cover the surface. Sprinkle the toasted coconut evenly over the caramel followed by the 1 cup chocolate chips.
- Cool and Serve: Allow the bars to cool completely at room temperature to let the caramel set. Once cooled, cut into 9 squares and serve.
Notes
- Use parchment paper with cooking spray to ensure easy removal of bars.
- Stir constantly while heating the sugar mixture to avoid burning.
- Be careful when microwaving caramels to prevent overheating and burning.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes or until golden, stirring once.
- For easier cutting, chill the bars briefly in the refrigerator after cooling.
