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
- 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.
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
