These chewy coconut caramel bars are a delicious mix of buttery shortbread topped with caramel, coconut and a little chocolate. They incredibly delicious.
130gplain flour (all purpose flour)(1 cup / 4 ½oz)
FOR THE CARAMEL COCONUT
255gstore-bought chewy caramels (I use Werthers chewy caramels)(9oz) (notes)
⅓cupthickened cream (heavy cream)(80ml)
2cupsunsweetened shredded coconut(140g / 5oz)
¼teaspoonfine sea salt
50gdark chocolate (semi sweet chocolate)(~ 2oz)
For best results, always weigh ingredients where a weight is provided
Equipment
food processor
An 8x8 inch square baking pan
Saucepan
rubber spatula
Instructions
FOR THE EASY SHORTBREAD BASE
Preheat the oven to 180C (160C fan forced) / 350F. Line an 8 inch square baking pan with baking paper.
Place the butter, flour and sugar in the bowl of a food processor and process on the low setting until it starts forming large clumps
Transfer the shortbread dough to your prepared pan, then use your hands to press it out into an even layer over the base.
Bake for 22-25 minutes turning the tray at the halfway point so that it bakes evenly, until it turns golden brown on top.
Allow it cool for 5 minutes before making the caramel coconut layer.
FOR THE CARAMEL COCONUT
Place the unwrapped caramels and cream in a medium saucepan over low heat. Heat, stirring until the caramels melt and the mixture is smooth.
Remove from heat and mix through the salt and coconut. Let it cool for just a minute or so.
Tip the mixture into the pan and gently press down into an even layer over the top of the shortbread crust. You can lightly wet your hands to help you press the caramel mixture out without it sticking.
Place in the refrigerator for 1 hour to cool completely and set.
In a microwave safe bowl, melt the chocolate in the microwave in 30 second bursts, stirring well between each until just melted.
Cut the bars into 16 pieces and drizzle with the melted chocolate. Place back in the fridge to set for another 10 minutes.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
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).
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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. If you want a more affordable option, you can use caramel sauce - see the notes in the post above.
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.