I’m gearing up for the holidays once again. It seems like the reasons to bake are never ending- fundraisers, brunch and cookie swaps at work and just-for-the-hell-of-it treats for friends and family. I’m going to send as many holiday baked goods your way in the next few weeks. You won’t want to miss any updates, so make sure you’re signed up for my email updates or follow me on Facebook (check it out on the right).
I’m kicking things off with these Chocolate Caramel Coconut Bars. You guys, this dessert it to die for. I got a bar similar to this at the farmers’ market a few weeks back. It was good, but not great. The bars were so insanely sweet that it took me four days to eat the tiny square. These bars? They’re definitely decadent and sweet, but not overly sweet. That said, I’m a big fan of sweet + salty, so I have a feeling that salted caramel will be making an appearance in the next batch I make!
Chocolate Caramel Coconut Bars
38 caramels (about 1 ¼ cup), unwrapped
6 tablespoons heavy cream
½ teaspoon vanilla extract
½ cup sugar
1 cup all purpose flour
1 cup old fashioned oats
¼ teaspoon salt
½ teaspoon baking soda
½ cup butter, room temperature
1 ½ cups semisweet chocolate chips
1 ½ cups shredded sweetened coconut
- Preheat oven to 325°F. Line a 7×11-inch (or 9×9-inch) baking pan with parchment paper and set aside.
- In a small pan over medium heat, heat the caramels and heavy cream until caramels are melted. Remove pan from heat and stir in vanilla extract. Set aside.
- In a large bowl, mix together sugar, flour, oats, salt, baking powder and butter until mixture is crumbly. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 20 minutes.
- Sprinkle chocolate chips on top of crust in an even layer. Pour the caramel sauce over the chocolate chips and sprinkle the coconut on top. Bake for an additional 20 – 25 minutes or until coconut is toasted and the edges of the bars are golden brown.
- Let cool completely and lift the bars out of the pan with the parchment paper. Set on cutting board and cut bars into squares.
recipe adapted from Eva Bakes