I’ve created chewy, buttery blondie-style bars layered with shredded coconut, semi-sweet chocolate chips, gooey sweetened condensed milk, and crunchy toffee bits. These are my go-to treat for gatherings—they taste indulgent but are super easy.

Why You’ll Love This Recipe

I love that everything bakes in one pan—no scooping mess—and the combo of coconut, chocolate, and toffee feels like a tropical twist on classic cookie bars. I get crisp edges and a soft, gooey center every single time. Friends always ask for the recipe!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

crust & topping:

all-purpose flour
old-fashioned oats
flaked coconut
salt
brown sugar
butter (softened)
egg (lightly beaten)
semi-sweet chocolate chips

filling:

sweetened condensed milk
light corn syrup
toffee bits

Directions

I preheat the oven to 350°F and lightly grease a 13×9-inch pan.
In a bowl, I mix flour, oats, coconut, salt, and brown sugar.
I add the softened butter and mix until crumbly, then stir in the beaten egg and fold in the chocolate chips.
I reserve about 1½ cups of the dough for topping, and press the rest firmly into the bottom of the pan. I bake this crust for 10 minutes.
In a small bowl, I mix sweetened condensed milk and corn syrup and pour it evenly over the hot crust. I sprinkle the toffee bits across the top.
I crumble the reserved dough over the filling.
I bake for another 25–30 minutes, until the top is golden brown and the center is set. I let the bars cool completely before cutting.

Servings and timing

servings: about 24 bars
prep time: 10 minutes
cook time: 35–40 minutes total
total time: around 45–50 minutes

Variations

Nutty crunch: I sometimes add 1 cup of chopped pecans or walnuts for extra crunch.
Dark chocolate twist: I swap semi-sweet chips for dark chocolate chips for a richer flavor.
Sea-salt finish: I sprinkle flaky sea salt on top before baking for contrast.
Gluten-free: I use a 1:1 gluten-free flour blend without any issues.
Mocha flavor: I stir in 1 teaspoon of instant espresso powder to the dough for a subtle coffee note.

Storage/reheating

I store the cooled bars in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to a week or freeze them (individually wrapped) for up to 3 months. To reheat, I microwave a bar for 10–15 seconds to bring back the gooey texture.

FAQs

How can I use unsweetened coconut instead of sweetened?

I use unsweetened coconut when I want a less-sweet version. To balance, I sometimes add a tablespoon of sugar.

What type of toffee bits work best?

I go for Heath-style toffee bits—they hold up during baking and add great crunch and flavor.

Can I make this without eggs?

Yes. I’ve used a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute, and it works well, though the texture is a little softer.

Will the bars hold their shape on a bake sale tray?

They do. Once cooled and cut, the bars are sturdy enough to stack and transport easily.

Can I make these ahead for a party?

Absolutely. I like to bake them a day in advance. They slice cleaner the next day and still taste amazing.

Conclusion

These coconut toffee chocolate chip cookie bars combine my favorite flavors—coconut, chocolate, and toffee—in a simple, one-pan dessert that never fails to impress. Whether I’m baking for a party or just craving something sweet, these bars are always a hit. They’re easy, versatile, and incredibly delicious!

Coconut Toffee Chocolate Chip Cookie Bars

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Author: Sue
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 24 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Chewy, buttery blondie-style cookie bars layered with shredded coconut, semi-sweet chocolate chips, gooey sweetened condensed milk, and crunchy toffee bits—easy to make and perfect for parties.

Instructions

Preheat oven to 350 °F and lightly grease a 13 × 9‑inch pan.
In a bowl, mix flour, oats, coconut, salt, and brown sugar.
Add softened butter; mix until crumbly. Stir in the beaten egg, then fold in the chocolate chips.
Reserve about 1½ cups of the dough for the topping. Press the rest firmly into the bottom of the pan. Bake for 10 minutes.
In a small bowl, combine sweetened condensed milk and corn syrup; pour over the hot crust. Sprinkle evenly with toffee bits.
Crumble the reserved dough over the filling.
Bake 25–30 minutes until the top is golden brown and the center is set. Allow to cool completely before cutting into bars.

Notes

Store in an airtight container at room temperature for up to 5 days or refrigerate for a week.
Freeze wrapped bars for up to 3 months.
Use a flax egg for an egg-free version.
Swap chocolate chips for dark chocolate or add nuts for variety.