Ooey Gooey Chewy Coconut Carmel Bars

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This recipe makes about 32 cookie bars.

From start to finish, if you make the Dulce de Leche, this recipe will take you about 2.5 hours.

Ingredients

  • Dulce de Leche
    • (1 13 oz. can) Dulce de Leche (or make with ingredients below)
      • (4 cups) milk (I used fat free)
      • (1 cup) sugar
      • (0.25 teaspoon) baking soda
      • (1.25 teaspoons) vanilla
  • Crust layer:
    • (0.5 cups) Softened Butter
    • (0.125 cups) Sugar
    • (0.25 cups) Brown Sugar
    • (1) Egg Yolk
    • (1 teaspoon) Vanilla
    • (1 tablespoon) Cornstarch
    • (0.5 teaspoon) Baking Powder
    • (0.5 teaspoon) Salt
    • (1.5 cups) Flour
  • Chocolate layer:
    • (1.5 cups) Semisweet Chocolate Chips
  • Coconut Carmel/Dulce de Leche layer:
    • (12 oz) Shredded or Flaked Coconut (I used unsweetened shredded)
    • (to taste) Sea Salt

Directions

  1. To make Dulce de Leche (1.5 cups approximately):
    1. In a POT (NOT SAUCE PAN), add the milk, sugar and baking soda. Stir until combined.
    2. Then turn up the heat until it boils uncovered. Watch this constantly as it can bubble over!!
    3. Turn heat to low and allow to simmer for 1 hour, stirring occasionally. The mixture should be thickened and brown at this point.
    4. Simmer for an additional 30 minutes, stirring more frequently now so the caramel doesn’t burn.
    5. Mix in the vanilla.
    6. Allow to cool before using.
  2. To make the Coconut Carmel Bars:
    1. Crust Layer:
      1. Preheat oven to 350 degrees Fahrenheit.
      2. Line a 9×13 pan with foil (wrapping edges).
      3. Grease the pan.
      4. With a hand mixer, beat the butter until smooth.
      5. Add the sugars and beat until well combined and fluffy.
      6. Add egg and vanilla and continue to beat the mixture until combined.
      7. Mix in the Cornstarch, Baking Powder, Salt, then Flour last until crumbly and dry in consistency.
      8. Press crumbly mixture into bottom of foil lined pan.
      9. Bake for 12 minutes.
    2. Chocolate Layer:
      1. Take crust out of oven and while it is still hot pour the semisweet chocolate chips on top.
      2. Wait until they melt and spread evenly.
      3. Allow to cool and harden.
    3. Coconut Carmel Layer:
      1. Mix the coconut in with the Dulce de Leche (best when it is still a a little hot).
      2. Spoon and press this layer over the chocolate layer.
      3. Bake for 12 minutes at 350 degrees Fahrenheit.
      4. Chill for 30 minutes.
      5. Remove foil/bars from pan and cut!

Notes

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