Brownie Caramel Coconut Bars

Name: Brownie Caramel Coconut Bars
Prep time: 20 min
Cook time: 18 min
Yield: 9 serving
Ingredients: 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; 30 caramels; 1/4 cup salted butter; 2 Tablespoons heavy cream; 1/2 cup Toasted Coconut; 1 cup chocolate chips

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
9
Course
Dessert, Snacks, Others
Cuisine
American

Brownie Caramel Coconut Bars

Iris Warren

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Brownie Caramel Coconut Bars are loaded with chocolate chips, melted caramel, toasted coconut and more chocolate!

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Ingredients

Servings

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)

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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

My favorite way to toast coconut is to put it in a large skillet and cook it on the stovetop over medium-low heat, stirring frequently, cook it until it's golden brown (about 4-5 minutes). Another way is to heat the oven to 350°F and spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally