COCONUT CARAMEL BARS RECIPES

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COCONUT CARAMEL BARS RECIPE - FOOD.COM



Coconut Caramel Bars Recipe - Food.com image

If you love the taste of Samoa cookies, you will enjoy these gooey and chewy bars loaded with coconut, caramel and chocolate! If you have any question as to lifting these bars from the pan, line the bottom with parchment. This recipe was the grand prize winner for King Arthur Flour and the Baker's Catalogue.

Total Time 1 hours 25 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 24 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 1/2 cups brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups shredded coconut, toasted, divided
1 cup caramel, divided (about 30 individual caramel candies)
1 1/2 cups semi-sweet chocolate chips
1 tablespoon milk or 1 tablespoon cream

Steps:

  • Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
  • Increase oven temperature to 350 degrees F.
  • In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
  • Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
  • Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
  • Bake for 15 minutes.
  • Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
  • Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
  • Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
  • Sprinkle bars with the chocolate chips.
  • Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
  • Set aside to cool completely.
  • Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
  • Set on a rack.
  • Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
  • Stir to combine with milk or cream, drizzle over the bars.
  • Garnish with reserved toasted coconut.

Nutrition Facts : Calories 203.5, FatContent 10, SaturatedFatContent 6.8, CholesterolContent 18, SodiumContent 118.5, CarbohydrateContent 29, FiberContent 1.1, SugarContent 22.5, ProteinContent 1.7

CARAMEL COCONUT COOKIE BARS | BETTER HOMES & GARDENS



Caramel Coconut Cookie Bars | Better Homes & Gardens image

This take on the Girl Scouts Samoas cookies (aka Caramel deLites) transforms them to bar form so you can quickly whip up a batch of 24 without having to shape them into perfect circles with the hole in the center.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Yield 24 bars

Number Of Ingredients 14

Nonstick cooking spray
1?½ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
¼ cup granulated sugar
¼ cup packed brown sugar
1 egg yolk
1 teaspoon vanilla
1 13.4 ounce can dulce de leche
3 tablespoons milk
1 14 ounce pkg. sweetened flaked coconut
1 12 ounce pkg. semisweet chocolate chips

Steps:

  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray.
  • For crust, in a small bowl stir together flour, cornstarch, baking powder, and salt. In a large bowl beat butter with a mixer on medium 30 seconds. Add both sugars and beat on medium to high until light and fluffy. Beat in egg yolk and vanilla. Beat in flour mixture (mixture will be crumbly). Press onto bottom of prepared pan. Bake 10 to 12 minutes or until edges are light brown.
  • Meanwhile, in a large bowl combine dulce de leche and milk. Stir in coconut.
  • Sprinkle 1 1/2 cups of the chocolate chips over hot crust; let stand 5 minutes. Spread chocolate over crust. Carefully spread coconut mixture over chocolate layer. Bake 10 minutes more. Cool in pan on a wire rack.
  • In a small bowl microwave remaining chocolate chips 30 to 45 seconds or until melted and smooth, stirring once. Drizzle over coconut mixture. Cover and chill 1 hour or until set. Using foil, lift out uncut cookies. Cut into bars.

Nutrition Facts : Calories 278 calories, CarbohydrateContent 37 g, CholesterolContent 23 mg, FatContent 14 g, ProteinContent 3 g, SaturatedFatContent 10 g, SodiumContent 160 mg, SugarContent 26 g

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