Brownie Caramel Coconut Bars
Brownie Caramel Coconut Bars are loaded with chocolate chips, melted caramel, toasted coconut and more chocolate chips! These bars are rich, decadent and absolutely amazing!
It’s Jodi again from 5 Boys Baker.com and I’m sharing a delicious, decadent brownie recipe that I know you’re going to love. These Brownie Caramel Coconut Bars have the best of so many worlds. . . chocolate, caramel and coconut. I love them all.
After many years of baking, I’ve come to the conclusion that you can never have too many chocolate chip cookie or brownie recipes. You just can’t. 😉
The first time I tasted these brownies was probably over 10 years ago. My aunt made and brought them to a family party and I fell in love with them. I’m not usually a fan of nuts in cookies and brownies, but the combination of the caramel, chocolate chips, and nuts was pretty dang good. I’m always playing around with recipes and decided to give toasted coconut a try in place of the nuts. Best decision ever.
I love coconut, and toasting it adds depth, brings out a nutty flavor and gives it a crispier texture, which I love. If you’re not a fan of coconut, go ahead use some chopped pecans or almonds if you’d like. These brownies will be amazing anyway.
I love this cold, but they’re also equally delicious at room temperature. Make sure you store them in a cool, dry place though, because once you cut into them, the caramel tends to ooze down the sides.
MORE BROWNIE RECIPES YOU MAY LIKE:
Twix Brownies
Lunch Lady Brownies
Brownie Batter Dip
Cookies and Cream Brownies
Brownie Caramel Coconut Bars
Ingredients
Brownies
- 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 teaspoons baking soda
- 1/2 cup semi-sweet chocolate chips
Caramel Topping
- 30 caramels unwrapped (I use Kraft brand)
- 1/4 cup salted butter
- 2 Tablespoons heavy cream
Topping
- 1/2 cup toasted coconut
- 1 cup chocolate chips (I used half milk and half semi-sweet)
Instructions
Brownie Layer
- Heat oven to 350°F. Line a 9-inch square baking pan with parchment paper and then spray paper with cooking spray.
- Combine the granulated sugar, butter and water in medium saucepan. Cook over low heat, stirring constantly, until mixture boils. Remove from heat and immediately stir in the 1 cup of semi-sweet chocolate chips until melted.
- Beat in the eggs and vanilla until blended. Add flour and baking soda, mix just until combined. Stir in the 1/2 cup semi-sweet chocolate chips. Spread batter into the prepared pan.
- Bake for 18 to 20 minutes or until toothpick inserted comes out clean.
Caramel Layer
- While the brownies are baking, prepare the caramel layer by combining caramels, butter and heavy cream in a microwave-safe bowl. Microwave for 1 minute then stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred.
- Immediately pour caramel topping over the brownies and carefully spread out evenly. Sprinkle the top evenly with the toasted coconut and chocolate chips. Allow the brownies to cool completely. Cut, serve and enjoy!
Notes
Recipe by: 5 Boys Baker.com
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
Holly, do you think I can use caramel dessert topping in place of the caramels in this recipe? My store was out of the candy.
Yes, that would work. It won’t set though, so it’ll stay soft and sticky, so just fyi on that. 🙂
Thanks for the reply! I did end up finding the candies and will use the sauce on a turtle cheesecake. 🙂
I made the bars, and they were divine!