If you have a soft spot for chewy, buttery desserts packed with layers of flavor and delightful textures, then you are absolutely going to fall in love with this Coconut Toffee Chocolate Chip Cookie Bars Recipe. These bars combine the irresistible richness of semi-sweet chocolate chips with the tropical chew of shredded coconut and the satisfyingly crunchy, caramelized burst of toffee bits all nestled in a tender, golden cookie base. It’s a dessert that feels both nostalgic and a little exotic, perfect for sharing with friends or savoring as a special treat that keeps everyone coming back for more.
Ingredients You’ll Need
Before you start, gather these simple but essential ingredients that come together perfectly to create the magic of this recipe. Each one plays a crucial role, whether it’s delivering the tender crumb, the perfect sweetness, or the amazing texture that makes these bars truly shine.
- 1 cup unsalted butter, softened: Provides a rich, creamy base that keeps bars moist and flavorful.
- 1 cup brown sugar, packed: Adds natural sweetness and a hint of molasses for depth and chewiness.
- ½ cup granulated sugar: Balances the sweetness with a subtle crispness in the texture.
- 2 large eggs: Bind the ingredients together and help create a soft, tender crumb.
- 2 teaspoons vanilla extract: Elevates the flavor with warm, aromatic notes.
- 2 ½ cups all-purpose flour: The foundation, providing structure and softness.
- 1 teaspoon baking soda: Helps the bars rise perfectly without being cakey.
- ½ teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 ½ cups semi-sweet chocolate chips: Melts beautifully for gooey, chocolatey pockets throughout the bars.
- 1 cup shredded sweetened coconut: Adds chewy texture and a burst of tropical flavor.
- 1 cup toffee bits (such as Heath or Skor): Provides irresistible caramel crunch.
- Optional: ½ cup chopped pecans or walnuts: Adds a nutty crunch to elevate texture if you like.
How to Make Coconut Toffee Chocolate Chip Cookie Bars Recipe
Step 1: Preheat Oven and Prepare Your Pan
Start by preheating your oven to 350°F (175°C) and lining a 9×13 inch baking pan with parchment paper. The parchment will make it super easy to lift out the bars once they’re baked, so no stressing about tricky removal. If you don’t have parchment, greasing the pan works too; just be sure to take care when cutting later.
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes creamy and fluffy. This step is key for creating that perfectly tender texture, so take a couple of minutes to get it light and well combined. It’s going to smell heavenly already!
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract until everything is fully incorporated. This blend brings a gorgeous richness and aromatic depth that will carry through every bite.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening so your bars rise evenly. Gradually add this dry mixture to the wet ingredients, mixing just until combined to keep the texture tender, not tough.
Step 5: Fold in Chocolate Chips, Coconut, and Toffee Bits
Gently fold in the semi-sweet chocolate chips, shredded coconut, toffee bits, and nuts if you’re using them. This step is where the magic of the Coconut Toffee Chocolate Chip Cookie Bars Recipe really comes together, blending sweet, chewy, and crunchy elements into every mouthful.
Step 6: Spread Dough and Bake
Spoon the cookie dough into your prepared pan. Use a spatula to smooth the surface evenly so it bakes uniformly. Pop it into the oven and bake for 25 to 30 minutes, until the edges turn golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. The key here is not to overbake—you want soft bars, not dry squares.
Step 7: Cool Completely and Cut
Let the bars cool completely in the pan resting on a wire rack. Once cool, use the parchment overhang to gently lift the whole slab out of the pan and place it on a cutting board. Then slice into squares or rectangles, depending on your preferred serving size.
How to Serve Coconut Toffee Chocolate Chip Cookie Bars Recipe
Garnishes
These bars are fabulous on their own, but you can elevate them by dusting a little powdered sugar on top or sprinkling extra toasted coconut flakes for a delicate crunch and enhanced coconut aroma. Even a small drizzle of melted chocolate can add a touch of elegance for special occasions.
Side Dishes
Pair these bars with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. Fresh berries or a simple cup of strong coffee balance the sweetness and add some fresh note to the dessert experience. They are also a wonderful afternoon pick-me-up with a cup of tea.
Creative Ways to Present
For parties, cut the bars into bite-sized pieces and arrange them on a decorative platter with toffee bits and chocolate chips sprinkled around for a fun, festive look. Layer them between sheets of parchment in a pretty box for a homemade gift that anyone will adore. You can even sandwich two bars with a creamy frosting for an indulgent cookie bar sandwich!
Make Ahead and Storage
Storing Leftovers
Store leftover bars in an airtight container at room temperature for up to 4 days to maintain their moist and chewy texture. Keep them away from direct sunlight and heat to ensure the chocolate chips don’t melt and the toffee stays crunchy.
Freezing
If you want to keep these bars longer, wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze beautifully for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature or pop them in the microwave for about 15 seconds for that fresh-baked warmth.
Reheating
To bring out the gooey chocolate and soften the coconut once more, warm the bars in a 300°F oven for just 5-7 minutes or microwave individual portions briefly before serving. This little step makes every bite taste freshly made and downright irresistible.
FAQs
Can I substitute the shredded coconut with something else?
While shredded coconut is a key player in the Coconut Toffee Chocolate Chip Cookie Bars Recipe for its unique flavor and texture, you could try chopped nuts or oats if you prefer. Just keep in mind that swapping these changes the flavor profile considerably.
Is it okay to use salted butter instead of unsalted?
You can use salted butter, but I recommend reducing or skipping the additional salt called for in the recipe to avoid an overly salty final product. Unsalted butter gives you more control over seasoning, which is why it’s preferred here.
Can I make these bars gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. Just be sure your baking soda and other mix-ins are also gluten-free to keep things safe and delicious.
What’s the best toffee to use in this recipe?
Heath or Skor toffee bits are perfect because they’re easy to fold in and bake into the dough without melting completely, preserving that lovely crunchy texture everyone loves in this Coconut Toffee Chocolate Chip Cookie Bars Recipe.
How do I get the bars to be chewy and not cakey?
To get that chewy texture, be careful not to overmix the dough once the flour is added, and avoid overbaking. Removing the bars from the oven as soon as a toothpick comes out with moist crumbs is key to perfect tenderness.
Final Thoughts
If you’re searching for a dessert that’s easy to make but packed with indulgent flavor and texture, this Coconut Toffee Chocolate Chip Cookie Bars Recipe is guaranteed to delight. It’s one of those recipes you’ll find yourself returning to again and again because it hits every note perfectly—chewy, crunchy, sweet, and just a little nostalgic. Do yourself a favor and bake a batch soon; trust me, your friends and family will thank you!
Print
Coconut Toffee Chocolate Chip Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Toffee Chocolate Chip Cookie Bars combine the rich flavors of buttery cookie dough with sweet shredded coconut, crunchy toffee bits, and semi-sweet chocolate chips. Baked to golden perfection in a 9×13 inch pan, they offer a chewy, chocolaty treat with a delightful crunch. Perfect for any occasion, these bars are easy to make and serve up to 24 generous pieces.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- 1 ½ cups semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup toffee bits (such as Heath or Skor)
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal, or grease the pan well.
- Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in Mix-Ins: Gently fold in chocolate chips, shredded coconut, toffee bits, and nuts if using, distributing them evenly throughout the dough.
- Spread Dough and Bake: Spread the dough evenly into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Cool and Cut: Allow bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into squares or rectangles.
Notes
- Be careful not to overbake to keep the bars moist and chewy.
- Using parchment paper makes removing the bars easier and less messy.
- For extra crunch, you can toast the nuts before folding them in.
- Store bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
