Coconut and Toffee Bars

Coconut and toffee bars are one of those quick treats you can whip up for any gathering or just when a sweet craving hits. They are little squares of rich coconut flavor, gooey toffee bits, and a touch of dark chocolate crunch. I love how this recipe comes together in one bowl with no mixers needed and the result is pure comfort food for dessert lovers.

When I first baked these for a bake sale, they disappeared in minutes and now my friends request them every holiday.

Ingredients

• Graham cracker crumbs: provide a buttery crust and add just the right toasty base Use crumbs from high quality plain graham crackers for the best taste
• Melted butter: helps the crust stick together Choose unsalted and fresh butter for best flavor
• Sweetened condensed milk: gives the bars richness and binds all the toppings together Look for a can with just milk and sugar on the ingredient list
• Dark chocolate or chips: add bold flavor Pick a chocolate bar that is at least sixty percent cocoa or use quality dark chips
• Toasted coconut: brings nuttiness and chew Look for unsweetened coconut flakes and toast them gently for extra crunch
• Toffee chips: add caramel sweetness and a bit of bite Choose solid bits not soft toffee
• Sea salt: finishes the bars and balances all the sweetness Use a sprinkle of flaky salt just before baking

Instructions

Preheat and Prepare the Pan:

Set your oven to three hundred fifty degrees Fahrenheit and line an eight by eight inch pan with parchment paper making sure the sides are covered to help with easy removal

Build the Graham Cracker Crust:

Combine the graham cracker crumbs with the melted butter in a medium bowl Mix thoroughly until every crumb is moist then press into the prepared pan Make sure to really pack the crust down firmly so it holds its shape after baking

Layer the Condensed Milk:

Pour the can of sweetened condensed milk evenly over the crust Use a spatula or the back of a spoon to gently spread the milk to each edge ensuring an even layer

Top with Chocolate Coconut and Toffee:

Sprinkle the chopped chocolate or chocolate chips evenly over the condensed milk followed by the toasted coconut and toffee chips Scatter them out so you get a bit of everything in every bite Finish with a light sprinkle of flaky sea salt

Bake the Bars:

Place the pan on the center rack of your oven Bake for twenty five to thirty minutes until the top is turning golden and the edges are bubbling slightly The middle should be set but still soft

Cool and Slice:

Remove from the oven and set on a rack to cool completely This is key for cutting clean bars Once cool use the parchment to lift from the pan and slice into bars

Great recipe to get kids helping in the kitchen Sweetened condensed milk is a favorite of mine for its nostalgic creamy taste My grandmother used it in everything and it always gives these bars that classic delicious texture Every batch I make brings back memories of baking with her

Storage Tips

Once sliced place the bars in an airtight container Keep at room temperature for up to three days or in the fridge for a week For longer storage they freeze well Just separate layers with parchment and they defrost quickly on the counter

Ingredient Substitutions

Try swapping dark chocolate with semisweet morsels for a slightly sweeter treat You can also use crushed digestive biscuits if you cannot find graham crackers If toffee chips are unavailable chopped up hard caramel candies work in a pinch

Serving Suggestions

Cut these bars into bite sized squares for a dessert platter They pair perfectly with coffee or tea For special occasions drizzle a little extra melted chocolate over the top before setting

Cultural and Seasonal Context

This kind of layered bar is inspired by North American bake sales and holiday trays They fit right in at potlucks and can be dressed up for any season by mixing in dried cranberries or using white chocolate chips at winter gatherings

The combination of coconut and toffee makes these bars irresistible for every dessert table. Try making a double batch they disappear fast!

Recipe FAQs

→ Can milk chocolate be used instead of dark chocolate?

Yes, milk chocolate creates a sweeter flavor, while dark chocolate provides a richer depth. Choose based on preference.

→ How do I prevent the bars from being too gooey?

Allow bars to cool completely after baking or chill briefly in the freezer before slicing for clean edges.

→ Can I substitute the graham cracker crust?

Crushed digestive biscuits or shortbread cookies also work well for the base and add their own unique flavor.

→ Is it necessary to toast the coconut?

Toasting coconut enhances its nutty aroma, but you can use it untoasted for a softer texture if preferred.

→ What is the best way to store these bars?

Keep bars in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.