A group of caramel coconut bars, drizzled with chocolate on a piece of baking paper
5 from 2 votes

Chewy Caramel Coconut Bars

Prep Time: 10 minutes
Cook Time: 25 minutes
Setting time: 1 hour 30 minutes
Total Time: 35 minutes
Servings: 12 bars
Calories: 313kcal
Author: Marie Roffey
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This simple recipe for Chewy Caramel Coconut Bars, similar to homemade samoas, are a
shortbread cookie bar topped with easy caramel, shredded coconut and a drizzle
of chocolate. Only 7 ingredients and highly addictive.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: American, World
Keyword: caramel coconut bars, coconut bars, coconut bars recipe, homemade samoas

Equipment

Ingredients

FOR THE EASY SHORTBREAD BASE

  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 50 g (1/4 cup / 1.8oz) caster (superfine) sugar
  • 130 g (1 cup / 4.6oz) plain (all purp) flour

FOR THE CARAMEL COCONUT

  • 250 g (8.8oz) store-bought chewy caramels (notes)
  • 1/3 cup thickened (heavy) cream
  • 2 cups unsweetened shredded coconut
  • 1/2 teaspoon sea salt flakes

Instructions

FOR THE EASY SHORTBREAD BASE

  • Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
  • Place the butter, flour and sugar in the bowl of a stand mixer and beat until it starts to clump.
  • Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
  • Bake for 25 minutes turning the tray at the halfway point so that it bakes evenly.
  • Allow it cool for 5 minutes before making the caramel coconut layer.

FOR THE CARAMEL COCONUT

  • Place the unwrapped caramels and cream in a saucepan over low heat. Heat, stirring until the caramels melt and the mixture is smooth.
  • Remove from heat and mix through the salt then stir through the coconut.
  • Let it cool for a couple of minutes then tip the caramel coconut mixture onto the shortbread.
  • Lightly wet your hands and press it out gently and evenly over the shortbread base. Place in the fridge for 1 hour to cool completely and set.
  • Melt the chocolate in the microwave in 30 second bursts, stirring well between each until just melted.
  • Cut the bars into 12 pieces and drizzle with the melted chocolate.
  • Place back in the fridge to set.

Video

Notes

  • I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  • For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

Tips and tricks

  • Crumble the shortbread dough over the base of your lined tin first to make it easier to spread out.
  • I use Werthers Chewy Caramels but Kraft Caramels will work too.
  • Lightly wet your hands before spreading out the slightly cooled caramel so that it doesn’t stick.
  • Use a hot knife (warmed under hot water) to cut through the bars.
  • I like to use a squeeze bottle to drizzle over the melted chocolate.
  • Reserve just a couple of teaspoons of caramel to drizzle over the finished bars as well.

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