Coconut Toffee Bars

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Golden, buttery layers of coconut and toffee make these bars an irresistible treat you’ll come back to time and time again. With a chewy base, a gooey toffee center, and crisp toasted coconut on top, each bite offers a delightful balance of sweetness, texture, and warmth. They’re easy to make and even easier to devour—perfect for holidays, potlucks, or a cozy weekend bake.

Whether you’re a long-time lover of coconut or simply need a simple dessert with wow-factor, these Coconut Toffee Bars hit the mark. They’re everything you want in a nostalgic bar dessert, yet feel modern and comforting all at once. Trust me, they won’t last long on the plate.

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Why You’ll Love This Coconut Toffee Bars

These bars combine three dessert favorites in one: buttery shortbread, rich toffee, and toasted coconut. They’re simple to make with everyday ingredients, and they travel well for parties or lunchboxes. The texture play alone—chewy, crisp, and soft—is enough to make them addictive. Plus, they freeze beautifully, making them a go-to treat to have on hand for surprise guests or last-minute cravings.

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Preparation Phase & Tools to Use

Before diving into the ingredients, let’s make sure you have the right tools on hand to ensure these bars bake up just right:

• Mixing Bowls (Medium & Large): Essential for separating and combining the crust and toffee layers without mess.
• Hand or Stand Mixer: A mixer ensures a fluffy, even base for the shortbread crust.
• 9×13 Baking Pan: The ideal size to give you perfectly thick bars that slice cleanly.
• Parchment Paper: Prevents sticking and helps lift the bars out effortlessly for clean cutting.
• Spatula & Wooden Spoon: For even spreading and stirring the thick, buttery layers.
• Cooling Rack: Critical for allowing the bars to set without overbaking from residual pan heat.

Taking a few moments to prep your tools will save you effort later and give you bakery-style results.

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Ingredients for the Coconut Toffee Bars

Every ingredient in this recipe plays a role in creating those signature layers of flavor and texture:

• Unsalted Butter: Forms the base of the shortbread crust and contributes rich flavor.
• Brown Sugar: Used in both the crust and toffee filling for depth and a hint of molasses.
• All-Purpose Flour: The structural backbone of the bars, keeping everything together.
• Sweetened Condensed Milk: The key to the creamy toffee layer, adding sweetness and texture.
• Vanilla Extract: Enhances the warmth of the toffee and coconut.
• Salt: A pinch balances the sweetness.
• Shredded Sweetened Coconut: Toasts on top for a golden, crisp finish and that unmistakable coconut chew.

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How To Make the Coconut Toffee Bars

Step 1: Prepare the Crust

Preheat the oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper. In a large bowl, cream together softened butter and brown sugar until fluffy. Gradually mix in flour and a pinch of salt until crumbly. Press the mixture evenly into the prepared pan and bake for 15 minutes, or until just lightly golden.

Step 2: Make the Toffee Layer

While the crust bakes, combine sweetened condensed milk, brown sugar, and butter in a medium saucepan over medium heat. Stir constantly until the mixture thickens slightly and starts to pull away from the sides—about 5 to 7 minutes. Remove from heat and stir in vanilla extract.

Step 3: Assemble the Bars

Pour the warm toffee mixture over the hot crust and spread evenly. Sprinkle the shredded coconut generously over the top.

Step 4: Bake and Toast

Return the pan to the oven and bake for another 15–20 minutes, or until the coconut is golden and toasty.

Step 5: Cool and Cut

Let the bars cool completely in the pan on a wire rack. Once fully cooled, lift out using the parchment and cut into clean squares or bars.

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Serving and Storing Coconut Toffee Bars

These bars shine whether served warm or chilled. For a melty, just-baked vibe, enjoy them slightly warm with a scoop of vanilla ice cream. If you prefer a firmer bite, chill them in the fridge for about 30 minutes before slicing. Perfect for dessert trays, holiday gifts, or quick bites with coffee.

To store, keep them in an airtight container at room temperature for up to 5 days. If you’re making them ahead, they freeze wonderfully for up to 2 months. Just layer with parchment and store in a sealed container.

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Frequently Asked Questions

How do I know when the coconut is toasted enough?

You’ll see it turn a golden brown, especially around the edges. Keep an eye during the last few minutes of baking—it can go from golden to burnt quickly.

Can I use unsweetened coconut instead?

Yes, but the bars will be less sweet overall. If using unsweetened coconut, consider increasing the brown sugar slightly to balance the flavors.

Can I add nuts or chocolate chips?

Absolutely. Chopped pecans or walnuts add a delightful crunch. Chocolate chips can be sprinkled on with the coconut layer for extra indulgence.

Do I have to use parchment paper?

Highly recommended. It helps lift the bars out cleanly and makes for much easier cleanup.

Can these be made gluten-free?

Yes, swap the all-purpose flour with a 1:1 gluten-free baking flour blend.

What’s the best way to cut them cleanly?

Use a sharp knife and wipe it between cuts. Chilling the bars before slicing also helps them hold their shape.

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Want More Dessert Bar Ideas?

If you enjoyed these Coconut Toffee Bars, you’ll love exploring more sweet creations from the Kitchen by Kate collection:

• Try these Quick and Simple Oatmeal Peanut Butter Chocolate Chip Bars for a hearty, chewy bite.
• Dive into the rich layers of the Chocolate Caramel Toffee Crunch Cake if you crave more toffee flavor.
• Looking for a no-fuss treat? These Brownie Refrigerator Cake slices are perfect straight from the fridge.
• Need something fruity? The Strawberry Cheesecake Dump Cake adds a tangy twist to dessert.
• For fans of old-fashioned comfort, the Old-Fashioned Egg Custard Pie hits all the right notes.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest.

And let me know in the comments how yours turned out. Did you add nuts or swap in dark chocolate? Maybe toasted it an extra minute for crunch? I’d love to hear your take!

Have questions or want to share a twist? Drop them below—let’s make baking even sweeter together.

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