Description
These Coconut Toffee Chocolate Chip Cookie Bars combine the rich flavors of buttery cookie dough with sweet shredded coconut, crunchy toffee bits, and melty chocolate chips. Perfectly baked to golden edges with a chewy center, they make a delightful treat for any occasion.
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 to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is creamy and fluffy, approximately 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until incorporated to avoid overmixing.
- Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips, shredded coconut, toffee bits, and the optional chopped nuts if using. Ensure these are evenly distributed throughout the dough.
- Spread Dough and Bake: Transfer the dough to the prepared baking pan, spreading it evenly and smoothing 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 the bars to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars out, then cut into squares or rectangles for serving.
Notes
- You can substitute toffee bits with crushed candy bars if preferred.
- For extra crunch, add the optional chopped pecans or walnuts.
- Store bars in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure not to overbake to keep the bars chewy in the center.
