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Coconut Caramel Shortbread Bars Recipe

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4.2 from 33 reviews

  • Author: Jane
  • Total Time: 45 minutes
  • Yield: 16 bars
  • Diet: Vegetarian

Description

These Coconut Caramel Shortbread Bars feature a buttery shortbread crust layered with rich caramel and toasted coconut. They’re an irresistible dessert that’s perfect for holiday gatherings, bake sales, or an afternoon treat.

Ingredients

For the Shortbread Crust

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ tsp salt

For the Coconut Caramel Topping

  • 1 cup caramel sauce
  • 1½ cups sweetened shredded coconut
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your shortbread dough is prepared.
  2. Prepare the pan: Line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easier.
  3. Cream butter and sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes 3-5 minutes with a mixer.
  4. Form the dough: Gradually add the all-purpose flour and salt to the creamed mixture, mixing until a crumbly dough forms that holds together when pressed.
  5. Press dough into pan: Evenly press the shortbread dough into the prepared baking pan, making sure the layer is smooth and uniform.
  6. Bake the crust: Place the pan in the oven and bake for 18–20 minutes or until the crust turns lightly golden around the edges.
  7. Add caramel layer: Remove the baked crust from the oven and spread the caramel sauce evenly over the warm shortbread base.
  8. Prepare coconut topping: Toss the sweetened shredded coconut with vanilla extract to evenly incorporate the flavor.
  9. Top with coconut: Sprinkle the vanilla-coated coconut evenly over the caramel layer.
  10. Toast the topping: Return the pan to the oven and bake for another 10–12 minutes until the coconut is lightly toasted and golden.
  11. Cool and serve: Allow the bars to cool completely in the pan before lifting them out using the parchment paper and slicing into 16 bars.

Notes

  • Drizzle melted chocolate over the bars for extra decadence and a rich flavor contrast.
  • Refrigerate the bars for firmer caramel layers if you prefer a less gooey texture.
  • Store the bars in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookingmomy.com/coconut-caramel-shortbread-bars-recipe/