Coconut Toffee Bars Recipe (5-Ingredient Delight!)

Few desserts deliver joy as instantly as Coconut Toffee Bars. The first time I baked them, the warm aroma of toasted coconut and buttery caramel filled the kitchen like a tropical promise. These bars are simple, nostalgic, and best of all quick enough for a busy weeknight craving. In the photos you’ll see below, their golden layers practically glow.

Ingredients

• 1 cup (226g) unsalted butter, melted
• 1 cup (200g) brown sugar, packed
• 2 cups (240g) all-purpose flour
• 1 ½ cups (120g) shredded sweetened coconut
• 1 cup (170g) chocolate chips (semi-sweet or milk)
• ½ cup (120g) prepared toffee bits
• ½ tsp fine sea salt
• 1 tsp vanilla extract

Recipe Card

Prep Time: 10 minutes
Cook Time: 22–25 minutes
Total Time: 35 minutes
Servings: 16 bars
Calories: ~245 per bar

Instructions

1. Preheat your oven to 350°F (177°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
2. In a bowl, mix the melted butter, brown sugar, vanilla, and salt until smooth.
3. Stir in the flour to form a soft dough. Press into the prepared pan; keep the surface even.
4. Sprinkle shredded coconut evenly across the top.
5. Bake for 20–25 minutes until lightly golden and the edges begin to caramelize.
6. Remove from the oven and immediately scatter chocolate chips over the hot surface. Let them melt for 2 minutes and spread gently.
7. Top with toffee bits and gently press them into the warm chocolate.
8. Cool completely before slicing into bars.

Substitutions & Dietary Swaps

• Flour: Replace with a 1:1 gluten-free baking blend.
• Butter: Vegan butter works beautifully for dairy-free bars.
• Chocolate: Use dark, white, or caramelized chocolate.
• Coconut: Unsweetened flakes work; add an extra tablespoon of sugar for balance.

Chef’s Pro Tips

• Lightly toast the coconut before baking for deeper flavor.
• Chill the sliced bars for cleaner cuts and sharper edges.
• Add flaky sea salt on top for a gourmet finish.

Make Ahead, Storage & Reheating

Coconut Toffee Bars keep beautifully. Store them in an airtight container at room temperature for 4 days, refrigerated for 1 week, or frozen for up to 2 months. Thaw frozen bars at room temperature. No reheating required.

Troubleshooting & Common Mistakes

• Bars crumble when sliced: They weren’t fully cooled. Chill first.
• Too greasy: Double-check butter measurement; avoid softening the base too much.
• Coconut burns: Loosely tent with foil in the last minutes.
• Chocolate separates or streaks: Stir gently; avoid overheating.

Flavor Pairings & Serving Suggestions

These bars shine with a cup of hot coffee, coconut milk latte, or aromatic chai. For gatherings, serve with a scoop of vanilla bean gelato or drizzle warm caramel over the top.

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Coconut Toffee Bars

These Coconut Toffee Bars combine a buttery shortbread base, toasted coconut, melted chocolate, and crunchy toffee bits into one effortlessly stunning dessert bar.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

Base & Coconut Layer

• 1 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 2 cups all-purpose flour
• 1 1/2 cups shredded sweetened coconut

Chocolate & Toffee Topping

• 1 cup chocolate chips (semi-sweet or milk)
• 1/2 cup toffee bits

Equipment

• 8×8 inch baking pan
• Parchment Paper
• Mixing bowl

Method

 

1. Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
2. In a mixing bowl, whisk together the melted butter, brown sugar, vanilla extract, and fine sea salt until smooth and combined.
3. Stir in the all-purpose flour until a soft, even dough forms. Press the dough firmly and evenly into the prepared pan.
4. Sprinkle the shredded sweetened coconut evenly over the surface of the dough, gently pressing it in so it adheres.
5. Bake for 20–25 minutes, or until the edges are lightly golden and the coconut is just toasted.
6. Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot surface. Let sit for 2 minutes, then spread the melted chocolate into an even layer.
7. Sprinkle the toffee bits evenly over the melted chocolate and lightly press them in so they stick.
8. Allow the Coconut Toffee Bars to cool completely in the pan before lifting out by the parchment and slicing into bars.

Notes

For extra flavor, lightly toast the shredded coconut before sprinkling it over the dough. Chill the cooled slab before slicing for neat, sharp-edged bars.

FAQs

Can I double this recipe?

Yes, use a 9×13-inch pan and bake 3–5 minutes longer.

Can I make Coconut Toffee Bars without chocolate?

They’re still delicious just add extra toffee or nuts.

Can I use fresh coconut? Not recommended; moisture throws off the texture.

Why are my bars too hard? Overbaking caramelizes the sugar too far.

Bake until just golden. Can I ship these as gifts?

Yes! wrap individually and keep cool during transit.

Do they freeze well?

They freeze beautifully for up to 2 months.

Conclusion

Whether you’re baking for a holiday tray, a bake sale, or a spontaneous treat, these Coconut Toffee Bars never disappoint. Their irresistible layers and simple preparation make them a dessert worth repeating. Try them today and share your delicious results!