Caramel Coconut Bars

Caramel Coconut Bars are good, sweet and super scrumptious. The simple and delicious caramel coconut bars are shortbread cookie bar topped with delicious caramel, grated coconut, sliced almonds and a drizzle of chocolate sauce.    

Ingredients

For Shortbread Base

All Purpose Flour - 1 Cup

Brown Sugar - 1/2 Cup

Unsalted Butter - 1/2 Cup

For Caramel Coconut

Desiccated Coconut / Roasted Grated Coconut - 1 Cup

Store Bought Caramel Candy  - 1/2 Cup

Fresh Cream - 1/3 Cup

Brown Sugar - 1/2 Cup

Salt - a pinch

For Chocolate Sauce

Cocoa Powder - 1/2 Cup

Milk - 1/4 Cup

Brown Sugar - 1/2 Cup

All Purpose Flour - 2 tbsp

Butter - 2 tbsp

For Garnish

 Sliced Almonds - few (optional)

To check out this yummy recipe in YouTube channel 

Method

For Simple Shortbread Base

Take a blender. Add flour, brown sugar and melted butter. Beat everything until it starts to clump. Once it ready keep aside.

Grease a square shaped baking pan with melted butter. Dust the pan with all purpose flour.

Dust the tray with flour. So shortbread base won’t be sticky in the baking tray.

Transfer the shortbread mixtures into baking tray. Adjust the level using spatula.

Use your hands to press the mixture into an even layer over the base of the baking tray.

Preheat the oven to 350F fan forced. When it’s ready start baking for about 25 minutes.

Allow it cool for 5 minutes.

For the Caramel Coconut

Place the unwrapped caramel candies, brown sugar and fresh cream in a saucepan over low heat.

Heat stirring until the caramels and sugar melt and the mixture is smooth.

Remove from heat and mix through the salt and stir through the coconut.

Let it cool for couple of minutes then tip the caramel coconut mixture onto the shortbread.

Using your hands or spatula press it out gently and evenly over the shortbread base.

For Chocolate Sauce

Melt butter in a pan. Add cocoa powder, brown sugar, and flour then mix well.                          

Add required milk and keep stirring until get smooth, creamy chocolate sauce.

Two methods of making Chocolate Sauce 

Turn off the heat. Let’s cool down slightly and transfer it into squeeze bottle.

Drizzle this chocolate sauce on top of caramel coconut mix. Sprinkle some sliced almond on top of chocolate cream.

Place in the fridge for 1 hour to completely and set. Caramel Coconut Bar is ready.

I have added some sliced almonds. That will give us nice crunchiness.

Once it done, cut the bars into required pieces with butter greased knife.

Enjoy well 😊