How to Make Caramel Coconut Bars at Home!

Caramel Coconut Bars
A chewy coconut layer topped with gooey caramel and dipped in chocolate for a decadent candy bar experience.
Caramel Coconut Bars Recipe
Ingredients
1 1/2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 cup soft caramels (store-bought or homemade)
2 tablespoons heavy cream
1 1/2 cups semi-sweet or milk chocolate chips (or chopped chocolate)
1 teaspoon coconut oil (optional, for smoother chocolate)
Instructions
Prepare the Coconut Base:
Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhangs for easy removal.
In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until a sticky, cohesive mixture forms.
Press the coconut mixture firmly and evenly into the prepared pan.
Bake for 10-12 minutes, or until the edges turn golden. Let it cool completely.
Make the Caramel Layer:
In a small saucepan or microwave-safe bowl, melt the caramels with the heavy cream over low heat, stirring frequently until smooth.
Pour the melted caramel over the cooled coconut layer and spread evenly.
Place the pan in the refrigerator for 30 minutes, or until the caramel is set.
Cut into Bars:
Once the caramel is firm, use the parchment overhang to lift the bars out of the pan.
Cut into rectangular bars or squares using a sharp knife. For cleaner cuts, lightly grease the knife blade.
Dip in Chocolate:
Melt the chocolate chips and coconut oil (if using) in a microwave or double boiler until smooth.
Using a fork or dipping tool, dip each bar into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off.
Place the dipped bars on a parchment-lined baking sheet.
Decorate (Optional):
Drizzle extra melted chocolate over the top of the bars for a decorative touch.
Set the Chocolate:
Place the bars in the refrigerator for about 15-20 minutes, or until the chocolate hardens completely.
Serve or Store:
Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.
Tips:
Use unsweetened shredded coconut if you prefer a less sweet bar.
Sprinkle a pinch of flaky sea salt on top of the caramel layer before dipping for a sweet-salty twist.
For a thicker bar, double the coconut and caramel layers.
These bars deliver the ultimate combination of chewy, gooey, and chocolaty decadence! Perfect for dessert platters or a homemade candy treat.

[@mcherkasov]

Please help the channel thrive! Like this video, hit that subscribe button, and share it with your friends. It’s a small click for you, but a big boost for us! Thank you.