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
Scale
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.
