4 C’s that go very well together– caramel, coconut, chocolate, and cookie!
These babies are bursting with flavor. They’re thick, chewy, gooey and DELICIOUS!
See all the goodness in there?!
I even made my own caramel. That’s right, it’s actually not super hard! Buttery, salty, sweet…amazing. These are perfect to bring to a party, potluck, or other friendly gathering! They travel pretty well (as long as it’s not too hot outside!) and freeze well too!
To make the caramel, you’ll need:
2 cups granulated sugar
1 cup water
2 Tablespoons butter
1 cup whole milk, room temperature
pinch of salt
1) Whisk together the sugar and water in a large saucepan.
2) Place the pan oven medium/high heat and place a lid over the pan.
3) Once the water has come to a boil, remove the lid.
4) Keep the “sauce” simmering. Eventually, it will turn a golden brown color, which is what you want. It takes a bit of time, (5-8 minutes, ish) so be patient! Yet at the same time, watch it closely, because there is a thin line between golden brown perfect caramel and burned caramel. (The first time I did this, I burned it. And there’s really no way to save it). Every few minutes while you’re watching it, just give it a very, very gentle stir with a spatula. Not even a stir; a light swoosh. You don’t want to move around the sugar/water too much, but do want to make sure it’s cooking evenly.
5) Once you’ve reached that light/golden brown color, remove the pot from heat. Whisk in the 2 Tablespoons of butter. Once it’s melted, slowly add in the milk, whisking constantly with one hand as your other hand is pouring it in. The sauce will bubble when the milk hits the hot mixture, so I’d recommend wearing an oven-mit on your whisking hand to make sure you don’t get burned. Or just be super careful. Anyway, as you’re whisking, the mixture will probably get thick, gummy even. That’s ok, it’ll smooth out once you put it back on the burned. Sprinkle in the dash of salt.
6) Now, put the pot back on the burner on low heat. Mix constantly until the mixture comes together and is smooth. It can boil for about a minute or 2. Then remove it from heat, and you’re done! Allow it to cool a bit before using.
NOW, onto the bars!!
Chocolate Coconut Caramel Cookie Bars!
Makes about 40 bars.
2 cups flour
2 cups oats
1 tsp baking soda
½ tsp salt
1 ½ cups brown sugar
¾ cups butter, melted (1 ½ sticks)
1 tsp vanilla extract
2 cups (12 oz) chocolate chips
2 cups coconut
2 cups homemade caramel sauce (the whole batch that you just made)
1) Preheat oven to 325 degrees F. Line a 13×9 inch baking pan with foil. Spray with nonstick cooking spray. Set aside.
2) Whisk together the flour, oats, baking soda, and salt in a large bowl. In a different large bowl, whisk together the melted butter and the brown sugar, until the brown sugar is fully incorporated / dissolved into the butter. Add in the 2 eggs and 1 tsp of vanilla and whisk well.
3) Switch to a rubber spatula. Fold the flour mixture into the butter mixture. Add in 1 cup chocolate chips.
4) Now, spread about half of the batter in the 13×9 inch pan. Pour the caramel oven the batter in the pan. Then, sprinkle on all of the coconut, and then the rest of the chocolate chips. Spread the rest of the batter over the bars.
5) Ready to bake! Bake in the preheated oven for about 45 minutes, or until lightly golden brown.
6) Remove from the oven and cool completely on a wire cooling rack. Once the bars are cool, pull them out of the pan using the foil. Cut bars. Eat & serve!!
Thick, gooey, full of chocolate-coconut-caramel flavor goodness– YUMMOO!!
Wanna try ’em? Go for it!!