These rich, chewy coconut bars are addictive. I made them to use up some extra butterscotch caramel sauce and then could not stop eating them. The caramel/chocolate combination is always a hit, and the toasted coconut goes well with both. The base of the bars is like a soft, chewy oatmeal cookie.
These bars keep well and are great for picnics or for sending in the mail. The butterscotch caramel sauce that I used was the kind that is meant for serving over ice cream, but dulce de leche would also work well in this recipe.

See Also

Quinoa Oatmeal Granola Bars

Dulce de Leche Chocolate Caramel Cookie Bars

Coconut Macaroons with Dulce de Leche & Chocolate

Ingredients

• 1 cup butter, softened
• 1 1/2 cups brown sugar
• 1 egg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon coconut flavoring
• 2 cups all purpose flour
• 2 cups quick cooking oats
• 1/2 cup chocolate chips
• 1 cup sweetened flaked coconut
• 1/2 cup caramel sauce (store bought or homemade) or dulce de leche

• Prep Time: 15 minutes
• Cook Time: 30 minutes

• Total Time: 45 minutes
• Yield: About 18 bars (2" by 3")

Preparation

1. Preheat the oven to 350 degrees.
   
   
2. Spread the coconut out in a cake pan or on a cookie sheet and toast in the oven, stirring occasionally, until lightly toasted. Remove from oven and set aside.
   
   
3. Place the softened butter and the brown sugar in the bowl of a standing mixer. Use the paddle attachment to beat the butter and sugar until fluffy and well blended.
   
   
4. Add the vanilla, coconut flavoring, and the egg and mix well, scraping down the sides of the bowl with a spatula if needed.
   
   

1. Stir the flour, oats, salt and baking soda together and add to the butter/sugar mixture in three parts, mixing well after each.
   
   
2. Use a spatula to fold in the chocolate chips.
   
   
3. Line a 9 x 13 inch pan with aluminum foil, shiny side up and butter the foil (I like to save the butter wrappers and use them for this step).
   
   
4. Press the batter into the pan, using your fingers or a spatula to flatten the bars into and even layer in the pan.
   
   
5. Place the caramel sauce in the microwave for a few seconds - just long enough to soften it. Drizzle the caramel sauce on top of the cookie batter in the pan. Sprinkle the toasted coconut on top of the caramel sauce.
   
   
6. Place the pan in the oven and bake until just set in the middle, about 30 minutes. Bars should not jiggle and should feel just barely firm when pressed.
   
   
7. Let cool for 10-15 minutes in the pan, the use the foil lining to lift them out of the pan. If you them cool a bit longer they will be easier to cut neatly, but they are also very good when they are still gooey and warm.
   
   

1. Store bars in an airtight container for several days. They will keep in the refrigerator for up to one week.