Salted Caramel Bars With Dark Chocolate On Coconut

Name: Salted Caramel Bars With Dark Chocolate On Coconut Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsweetened coconut shreds. small-medium; 1/2 cup whole wheat flour; 1/2 cup white flour; 1/2 cup sugar (i like the organic, molasses-y kind); 1 pinch ras el hanout or garam masala; 6 tablespoons melted butter; 14 ounces can sweetened condensed milk; 2 tablespoons butter; 2 teaspoons vanilla; 3 tablespoons golden syrup; 1 tablespoon kosher salt; 5 ounces bittersweet chocolate chips; 5 ounces 60% or higher chocolate pieces

Servings: persons

1 cup unsweetened coconut shreds. small-medium
1/2 cup whole wheat flour
1/2 cup white flour
1/2 cup sugar (i like the organic, molasses-y kind)
1 pinch ras el hanout or garam masala
6 tablespoons melted butter
14 ounces can sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla
3 tablespoons golden syrup
1 tablespoon kosher salt
5 ounces bittersweet chocolate chips
5 ounces 60% or higher chocolate pieces

1
Preheat oven to 355 degrees F.
2
Cover 9 by 13 glass pan with 1 long strip of parchment paper.
3
Combine first 6 shortbread ingredients then spread evenly with the back of a spoon into glass pan. Don't worry about corners - it'll spread.
4
Bake until golden brown. Around 15 minutes. While this cooks make the filling.
5
Combine next 5 salted caramel ingredients in a medium pan, stir until boiling.
6
Lower heat and continue stirring for 5 more minutes. Mixture should be a beautiful tannish color. Like a medium roux.
7
Stir constantly - will stick otherwise and texture'll get weird instead of sublime.
8
Spread over baked cookie. Bake for 10 minutes.
9
Spread chocolate pieces evenly over hot caramel and spread as it melts. Better it not mixed evenly so bites vary.
10
Let cool. Cutting after about 10 minutes is easy.
11
Refrigerate if you want - store in the fridge. in the pan. I never have any left over for storage.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup unsweetened coconut shreds. small-medium, 1/2 cup whole wheat flour, 1/2 cup white flour, 1/2 cup sugar (i like the organic, molasses-y kind), and more.

Yes, Salted Caramel Bars With Dark Chocolate On Coconut Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salted Caramel Bars With Dark Chocolate On Coconut Shortbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions