Description
These Brownie Caramel Coconut Bars combine a fudgy brownie base with a rich, gooey caramel layer, topped with toasted coconut and a mix of milk and semi-sweet chocolate chips for a decadent treat. Perfect for chocolate lovers seeking a sweet and chewy dessert that balances texture and flavor beautifully.
Ingredients
Scale
Brownie Layer
- 1/2 cup granulated sugar
- 2 tablespoons salted butter
- 2 tablespoons water
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
Caramel Layer
- 30 caramels, unwrapped (Kraft brand recommended)
- 1/4 cup salted butter
- 2 tablespoons heavy cream
- 1/2 cup toasted coconut
- 1 cup chocolate chips (half milk chocolate and half semi-sweet)
Instructions
- Prepare Brownie Layer: Heat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, then spray the paper with cooking spray for easy removal.
- Melt Chocolate Mixture: In a medium saucepan, combine granulated sugar, butter, and water. Cook over low heat, stirring constantly until the mixture boils. Remove from heat and immediately stir in 1 cup semi-sweet chocolate chips until completely melted and smooth.
- Combine Batter: Beat in eggs and vanilla extract until well blended. Add the flour and baking soda, mixing just until combined. Fold in 1/2 cup semi-sweet chocolate chips. Spread the batter evenly into the prepared baking pan.
- Bake Brownies: Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set aside.
- Prepare Caramel Layer: While brownies bake, combine caramels, 1/4 cup butter, and heavy cream in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave in additional 30-second intervals, stirring every time, until the caramel is fully melted and smooth.
- Assemble Bars: Immediately pour the caramel mixture over the baked brownies and carefully spread evenly with a spatula.
- Add Toppings: Sprinkle the toasted coconut evenly over the caramel layer, then top with the mixed chocolate chips.
- Cool and Serve: Allow the bars to cool completely so the caramel sets. Once cooled, cut into 9 bars. Serve and enjoy your decadent dessert!
Notes
- Use parchment paper sprayed with cooking spray for easy removal of bars from the pan.
- To toast coconut, spread shredded coconut evenly on a baking sheet and toast in the oven at 350°F for 5-7 minutes until golden, stirring occasionally.
- Ensure caramel is smooth and fully melted before pouring to avoid clumps.
- Allow bars to cool completely to let caramel set properly for clean slicing.
- Mixing half milk and half semi-sweet chocolate chips in toppings balances the sweetness and intensifies chocolate flavor.
