Print

Crispy Coconut Toffee Chocolate Chip Cookie Bars

crispy coconut toffee chocolate chip cookie bars - featured image
Print Recipe

These cookie bars combine crispy toasted coconut, gooey chocolate chips, and chewy toffee bits in a buttery base for an irresistible dessert. Quick to make and perfect for parties, bake sales, or a sweet treat at home.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup shredded sweetened coconut (toasted)
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup toffee bits
  • 1/4 cup extra coconut, lightly toasted (optional, for topping)
  • Sea salt flakes (optional, for topping)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang. Spray lightly with nonstick spray.
  2. Preheat oven to 350°F (175°C). Spread 1 cup shredded coconut on a baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant. Let cool.
  3. In a medium bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside.
  4. In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Stir in eggs and vanilla extract until fully combined.
  5. Gradually add dry ingredients to wet, mixing until just combined. If dough seems too dry, add a tablespoon of milk.
  6. Fold in toasted coconut, chocolate chips, and toffee bits until evenly distributed.
  7. Cover and chill the dough for 10 minutes.
  8. Press dough evenly into prepared pan using a spatula or damp hands.
  9. Bake at 350°F for 22–27 minutes, until edges are deep golden and center is set but slightly soft. If using a glass pan, bake 2 minutes longer.
  10. Sprinkle with extra toasted coconut and a pinch of sea salt immediately after baking.
  11. Let bars cool in the pan on a wire rack for at least 30 minutes. Lift out using parchment overhang and slice into bars or squares.

Notes

For gluten-free bars, use a 1-to-1 gluten-free flour blend. Toasting the coconut is highly recommended for extra crunch and flavor. Chill the dough for thicker, less greasy bars. Bars can be customized with nuts, dried fruit, or different chocolate chips. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: cookie bars, coconut, toffee, chocolate chip, dessert, easy, bake sale, party, crispy, chewy, sweet treat

Find it online: https://blixfood.com/crispy-coconut-toffee-chocolate-chip-cookie-bars-easy-dessert-for-sweet-lovers/