Imagine the perfect marriage of chewy coconut, buttery toffee bits, and melty chocolate chips all nestled in a warm, golden cookie bar. That’s exactly what you’ll get with these irresistible Coconut Toffee Chocolate Chip Cookie Bars. They’re the ultimate crowd-pleaser that combines three beloved flavors into one decadent treat.
These bars strike the perfect balance between convenience and indulgence. While traditional drop cookies require multiple batches and constant oven monitoring, these bars bake up in one pan, saving you time without sacrificing that homemade cookie taste we all crave.
Why You’ll Love This
- One-pan wonder: No need to scoop individual cookies or bake multiple batches
- Perfect texture: Crispy edges with a soft, chewy center that satisfies every cookie craving
- Make-ahead friendly: These bars stay fresh for days and can be frozen for longer storage
- Customizable: The base recipe works beautifully with your favorite mix-ins and toppings
- No special equipment needed: Just a bowl, spoon, and baking pan
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips, shredded coconut, and toffee bits until evenly distributed throughout the dough.
- Press the dough evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before lifting out using the parchment paper overhang.
- Cut into squares or bars and serve.
Tips & Variations
- For extra decadence, drizzle melted chocolate over the cooled bars before cutting.
- Try using dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.
- Toast the coconut before adding it to the dough for a deeper, nuttier flavor.
- Add 1/2 cup chopped nuts like pecans or walnuts for extra crunch.
- For a holiday twist, substitute butterscotch chips for half of the chocolate chips.
- If you prefer thinner bars, use a larger baking sheet and reduce the baking time accordingly.
Serving Suggestions
These cookie bars are delicious on their own, but they reach new heights when served slightly warm with a scoop of vanilla ice cream on top. The contrast between the warm, chewy bar and cold, creamy ice cream is absolutely divine.
For a coffee shop experience at home, pair these bars with a hot latte, cappuccino, or even a simple cup of hot chocolate. The coconut and toffee flavors complement coffee beautifully, making this the perfect afternoon treat.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cut bars in a single layer, then transfer to a freezer bag for up to 3 months.
- For the best texture, don’t overbake! The center should still be slightly soft when you remove them from the oven.
- Let the bars cool completely before cutting for cleaner slices.
FAQs
Can I make these bars gluten-free?
Yes! Simply substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour.
What if I don’t have toffee bits?
You can substitute butterscotch chips, more chocolate chips, or even chopped Heath/Skor candy bars.
Can I use unsweetened coconut instead of sweetened?
Absolutely. The bars will be slightly less sweet, but the texture will be similar. You might want to add an extra 2 tablespoons of sugar to compensate.
How do I know when the bars are done baking?
The edges should be golden brown and slightly pulling away from the sides of the pan. A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter.
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