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Coconut Caramel Candy Bars

Author: Sue Gray

Coconut Caramel Candy Bars Recipe

Chewy, chocolate-y, caramel-y — this treat is half cookie, half candy (bar)!

At a glance

24 bars
Nutrition information


Choose your measure:

  • 6 tablespoons butter
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 3/4 cups toasted shredded coconut, divided; 1/4 cup reserved for topping
  • 1 1/4 cups chopped caramel, 1/4" pieces
  • 1 tablespoon heavy cream
  • 3/4 cup chopped bittersweet or semisweet chocolate or chocolate chips


  1. Preheat the oven to 350°F.
  2. In a large bowl, beat together the butter, brown sugar, vanilla, and egg.
  3. Mix in the flour, salt, baking powder, and 1 1/2 cups of the coconut. Spread the mixture in an ungreased 9" x 13" pan.
  4. Bake for 15 minutes.
  5. While the crust is baking, melt the caramel with the cream in the microwave, or in a saucepan set over a burner. Stir to combine.
  6. Drizzle the caramel over the crust, and return it to the oven for 10 to 12 minutes, until the crust is medium brown.
  7. Remove the pan from the oven, and sprinkle the chopped chocolate atop the crust. Allow the chocolate to soften for about 5 minutes, then spread it evenly over the crust.
  8. Sprinkle the reserved coconut on top.
  9. Cool for 30 minutes; while still slightly warm, loosen the edges and cut into bars. Cool completely before serving.
  10. Yield: 24 bars.

Nutrition Information

  • Serving Size 1 bar (44g)
  • Servings Per Batch 24 bars
Amount Per Serving:
  • Calories 190
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 85mg
  • Total Carbohydrate 29g
  • Dietary Fiber 1g
  • Sugars 21g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.