There are two types of people in the world. Those who love coconut, and those who hate it. I am of the firm belief that those who fall in the latter camp, just haven’t had it in the right way. I am here to change all that with these coconut toffee chew bars.
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With a rich, sweet, chewy top and a crumbly cookie bottom, these bars are completely and%uFFFD utterly addictive. I am physically incapable of just eating one.%uFFFD Toasting the coconut before you use it serves two purposes: First, the coconut gets nice and brown and crispy before it’s mixed in with the other ingredients. Second, the smell in your kitchen is worth making these a million times over. You’ll be drawing the entire family into the kitchen before they’re even done cooking – so hopefully they’ll be patient.
Coconut Toffee Chew Bars
Ingredients:
Crust:
1 stick (1/2 cup) butter or margarine, softened
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 cup flour
Topping:
2 eggs
1 cup light brown sugar, packed
2 teaspoons vanilla
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sweetened, shredded coconut
Directions:
Spread the coconut thinly and evenly on an ungreased baking sheet. Bake
at 350 F for 7 to 10 minutes, stirring every couple minutes, until
browned and crisp. Be careful it doesn’t burn. Let cool.
Beat the butter, sugar and salt for the crust together. Add the flour and mix to combine.
Sprinkle the dough into the bottom of a greased 9×13″ pan (I lined mine
with a foil sling), and press down evenly. Bake on 325 F for 15 minutes.
Whisk the eggs, sugar and vanilla together. Add the flour, baking powder
and salt, whisk to combine. Stir in the coconut. Spread the mixture
evenly over the crust. Bake until lightly browned around the edges,
about 20 to 25 minutes.
Let cool completely in the pan.
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