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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

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.


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup flaked coconut
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 3/4 cup butter, softened
  • 1 egg, lightly beaten
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 2 tbsp light corn syrup
  • 1 cup toffee bits

Instructions

  1. Preheat oven to 350 °F and lightly grease a 13 × 9‑inch pan.
  2. In a bowl, mix flour, oats, coconut, salt, and brown sugar.
  3. Add softened butter; mix until crumbly. Stir in the beaten egg, then fold in the chocolate chips.
  4. Reserve about 1½ cups of the dough for the topping. Press the rest firmly into the bottom of the pan. Bake for 10 minutes.
  5. In a small bowl, combine sweetened condensed milk and corn syrup; pour over the hot crust. Sprinkle evenly with toffee bits.
  6. Crumble the reserved dough over the filling.
  7. 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.

Nutrition

  • Serving Size: 1 bar
  • Calories: 210
  • Sugar: 18g
  • Sodium: 85mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg