Coconut Toffee Chocolate Chip Cookie Bars are a delightful treat that combines the sweetness of chocolate, the crunch of toffee, and the tropical flavor of coconut. These bars are perfect for sharing at parties, enjoying with a cup of coffee, or satisfying your sweet tooth after dinner.
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Why Make This Recipe
Making Coconut Toffee Chocolate Chip Cookie Bars is easy and fun! They require simple ingredients and are quick to prepare. The combination of textures and flavors makes these bars irresistible. Whether you are baking for a special occasion or just want a tasty snack, this recipe is sure to please everyone.
How to Make Coconut Toffee Chocolate Chip Cookie Bars
Ingredients:
- 1 cup shredded coconut
- 1 cup toffee bits
- 1 cup chocolate chips
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the melted butter and brown sugar until smooth.
- Add the egg and vanilla extract; mix until fully incorporated.
- Stir in the flour, baking powder, and salt until just combined.
- Fold in the shredded coconut, toffee bits, and chocolate chips.
- Spread the cookie dough evenly in the prepared pan.
- Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool completely in the pan, then slice into squares and serve.
How to Serve Coconut Toffee Chocolate Chip Cookie Bars
These bars are best served at room temperature. You can enjoy them plain or pair them with a scoop of vanilla ice cream for an extra treat. They are great for dessert, snacks, or even breakfast with your morning coffee!
How to Store Coconut Toffee Chocolate Chip Cookie Bars
To store these cookie bars, keep them in an airtight container at room temperature. They can last up to a week. If you want to keep them longer, you can freeze them. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They will stay fresh for up to three months in the freezer.
Tips to Make Coconut Toffee Chocolate Chip Cookie Bars
- Make sure your butter is melted but not too hot to avoid cooking the egg when mixed.
- You can substitute the chocolate chips with other types like white chocolate or dark chocolate.
- For added flavor, consider adding chopped nuts like pecans or walnuts.
Variation
You can modify the recipe by using different types of chips, like peanut butter chips or butterscotch chips, instead of chocolate. You can also add a pinch of cinnamon for a warm, spiced flavor.
FAQs
1. Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter bar.
2. Is it necessary to chill the dough before baking?
No, this recipe does not require chilling the dough. You can bake it right after mixing.
3. Can I make these bars gluten-free?
Yes, you can use a gluten-free all-purpose flour to make these bars gluten-free.
Enjoy creating and sharing these Coconut Toffee Chocolate Chip Cookie Bars with friends and family!
Coconut Toffee Chocolate Chip Cookie Bars
Ingredients
Main ingredients
- 1 cup shredded coconut You can use sweetened or unsweetened coconut.
- 1 cup toffee bits
- 1 cup chocolate chips Feel free to substitute with white, dark, or other types of chips.
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 cup brown sugar
- ½ cup unsalted butter, melted Ensure it’s melted but not too hot.
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the melted butter and brown sugar until smooth.
- Add the egg and vanilla extract; mix until fully incorporated.
- Stir in the flour, baking powder, and salt until just combined.
- Fold in the shredded coconut, toffee bits, and chocolate chips.
- Spread the cookie dough evenly in the prepared pan.
Baking
- Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Serving
- Cool completely in the pan, then slice into squares and serve.
