Caramel Coconut Bars are divine ! Quick, easy and a never fail recipe – perfect dessert or addition to a sweet party platter.

I did not plan on making these Caramel Coconut Bars a couple of days ago, but at the very last minute I decided to update some of my old posts with new photos.

Most of my 2012/2013 photos need updating. And I also like to check on the recipes, whether I have changed something since the first post or if I am still making the dishes/treats the same.

I make these Coconut Bars fairly often and knew I have not changed anything, except the Chocolate topping.

Previously I have used Strawberry, Dark or Plain Chocolate, but have found that the Caramel is a huge favorite with my family.

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The filling tastes like a NIKI bar, very coconutty and so chewy ! Combine the filling with the delicious, lightly baked crust and you have a winner for dessert or to serve at tea time.

And I absolutely love how quick these are to make – only the cooling takes a bit of time. These bars do not last long, however, it is a very sweet treat, therefore I’ll suggest not cutting them into too big squares/rectangles.

This recipe has never failed and I find I need to hand out the recipe each time someone new tastes them.

Caramel Coconut Bars

Caramel Coconut Bars

Linda Nortje

Caramel Coconut Bars are divine ! Quick, easy and a never fail recipe - perfect dessert or addition to a sweet party platter

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Course Dessert

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cook ModePrevent your screen from going dark

Servings 16 Servings

Ingredients

  

1x2x3x

CRUST:

• 1 cup Tennis Biscuit Crumbs ( or your favorite i.e. Graham Crackers)
• 2 TB Icing Sugar
• ¼ cup Unsalted Butter melted

TOPPING:

• 1 can (397g) Sweetened Condensed Milk
• 1 ½ cups Coconut fine or shredded
• 1 large Egg
• 200 g Chocolate Easy-Melt Caramel Flavor ( 6 oz ) - broken into cubes
• 1 TB Unsalted Butter

Instructions

 

CRUST:

• Pre-heat your oven to 180 deg C (350 deg F) – Line a 20 x 20cm ( 8 x 8 inch ) baking pan or glass oven dish with baking paper or spray with cooking oil
• Mix the biscuit crumbs with the icing sugar – add the melted butter. Stir until well mixed. Press the crust mixture firmly onto the bottom of the prepared pan. Bake 10 minutes

TOPPING:

• Meanwhile, pour the condensed milk into a microwave bowl – heat until quite warm to the touch
• Stir the Coconut and the Egg into the Condensed Milk, make sure everything is well mixed
• Spread the Coconut mixture over the baked crust – Bake 15 – 20 minutes and let cool
• Melt the Chocolate and Butter in a bowl in the microwave. Stir every 30 seconds, until fully melted
• Pour the melted chocolate over the coconut layer and spread to cover equally
• Chill in the refrigerator until cold and set before cutting into bars

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA

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