Description

Craving a dessert that combines chewy, crunchy, and chocolatey goodness in every bite? What if you could whip up a batch of indulgent cookie bars with coconut, toffee, and chocolate chips in just 40 minutes? Say hello to Coconut Toffee Chocolate Chip Cookie Bars! These irresistible bars feature a buttery, chewy base packed with sweet coconut, crunchy toffee bits, and melty chocolate chips, baked to golden perfection.

Ingredients

For the Cookie Bars

Unsalted Butter (1 cup, melted): Provides a rich, buttery base for a chewy texture.
Brown Sugar (1 cup, packed): Adds deep, caramel-like sweetness and moisture.
Granulated Sugar (½ cup): Balances sweetness and contributes to a crisp edge.
Large Eggs (2): Bind the dough and add structure and richness.
Vanilla Extract (2 tsp): Enhances flavors with a warm, aromatic note.
All-Purpose Flour (2 cups): Forms the dough’s structure for a tender, chewy bar.
Baking Powder (½ tsp): Gives a slight lift for a soft texture.
Salt (½ tsp): Enhances flavors and balances sweetness.
Sweetened Shredded Coconut (1 cup): Adds chewy texture and tropical flavor.
Toffee Bits (1 cup): Provide crunchy, caramel-like bursts of sweetness.
Chocolate Chips (1½ cups): Add gooey, chocolatey richness; semi-sweet balances the sweetness.

Substitutions and Variations

Butter: Use salted butter (reduce salt to ¼ tsp) or vegan butter for a dairy-free version.
Brown Sugar: Use light or dark brown sugar; coconut sugar works for a refined sugar-free option but alters flavor slightly.
Granulated Sugar: Reduce to ⅓ cup for less sweetness or use coconut sugar.
Eggs: Replace with ½ cup applesauce or 2 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version.
Flour: Use a 1:1 gluten-free flour blend for gluten-free; whole wheat flour makes denser bars.
Coconut: Use unsweetened shredded coconut for less sweetness or coconut flakes for more texture.
Toffee Bits: Substitute with chopped Heath bars, Skor bits, or crushed caramel candies.
Chocolate Chips: Use milk chocolate, dark chocolate, or white chocolate chips; chopped chocolate or butterscotch chips work too.
Vegan Option: Use vegan butter, flax eggs, vegan chocolate chips, and vegan toffee bits (or make homemade vegan toffee).
Gluten-Free: Use a 1:1 gluten-free flour blend and ensure toffee bits and chocolate chips are gluten-free.

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Instructions

Prepare the Baking Pan:
- Preheat the oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray with non-stick spray to secure the paper.
- Tip: Ensure parchment covers the sides to prevent sticking, and use a metal pan for even baking.
Mix the Wet Ingredients:
- In a large mixing bowl, combine 1 cup melted unsalted butter, 1 cup packed brown sugar, and ½ cup granulated sugar. Stir with a whisk or spatula until smooth, about 1 minute.
- Add 2 large eggs and 2 tsp vanilla extract, stirring until fully combined and glossy, about 30 seconds.
- Tip: Melt butter and let it cool slightly to avoid cooking the eggs; use room-temperature eggs for easier mixing.
Add the Dry Ingredients:
- Add 2 cups all-purpose flour, ½ tsp baking powder, and ½ tsp salt to the wet mixture.
- Stir gently with a spatula or wooden spoon until just combined, about 1 minute, forming a thick dough.
- Tip: Avoid overmixing to keep the bars chewy; stop as soon as no dry flour remains.
Fold in Mix-Ins:
- Gently fold in 1 cup sweetened shredded coconut, 1 cup toffee bits, and 1½ cups chocolate chips until evenly distributed, about 1 minute.
- Tip: Fold carefully to avoid breaking the toffee bits, and ensure mix-ins are spread throughout the dough for balanced flavor.
Spread the Batter:
- Pour the batter into the prepared 9×13-inch baking pan, spreading evenly with a spatula to ensure uniform thickness.
- Tip: Press the batter gently into the corners and smooth the top for a polished look; tap the pan to level the batter.
Bake:
- Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Check for doneness: the edges should be set, and the center should feel slightly soft but not jiggly.
- Tip: Start checking at 25 minutes to avoid overbaking; cover with foil if the top browns too quickly.
Cool and Slice:
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack, about 1–2 hours.
- Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board.
- Slice into 16 squares (4×4 grid) using a sharp knife, wiping the blade between cuts for clean edges.
- Tip: Cool fully to prevent crumbling, and run the knife under hot water for smoother cuts.
Serve:
- Serve at room temperature, optionally with a glass of milk, coffee, or a scoop of vanilla ice cream.
- Tip: Arrange on a platter or in a decorative tin to showcase the coconut, toffee, and chocolate chip flecks, offering napkins for these rich bars.