Thank you for joining me in the kitchen—I’m so excited to share my treasured Coconut Toffee Chocolate Chip Cookie Bars recipe! This sweet treat combines buttery coconut, sweet toffee, and melty chocolate into heavenly bars that are perfect for potlucks, lunchboxes, or simple indulgence. If you love to bake and want more delicious recipes, don’t forget to subscribe for fresh ideas sent straight to your inbox. 🥰
🍪Overview of Recipe Content
These Coconut Toffee Chocolate Chip Cookie Bars are perfect for treating your loved ones at brunch, afternoon tea, or a cozy night in. Here’s why you’ll adore them:
- Flavor explosion: Sweet coconut meets buttery toffee and rich semisweet chocolate chips.
- Easy to make: One-bowl dough, bake, slice—delicious results with minimal fuss.
- Textural joy: Chewy edges, soft centers, crunchy toffee bits—every bite is a delight.
- Seasonal & special: Great for holiday gatherings, summer potlucks, or just an everyday indulgence.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup shredded sweetened coconut
- 1 cup toffee bits
- 1 cup semisweet chocolate chips
Tools Needed
- 9×13-inch baking pan
- Mixing bowls & spatula
- Electric mixer or whisk
- Measuring cups & spoons
- Parchment paper or non-stick spray
Substitutions & Additions
- Butter: Use salted butter (omit extra salt).
- Coconut: Swap shredded for flaked—adds more chew.
- Toffee bits: Try Heath, Skor, or homemade bits.
- Chocolate: Use dark chocolate, white chocolate, or chunk it up with chunks or chunks plus chopped nuts.
How to Make Coconut Toffee Chocolate Chip Cookie Bars
- Preheat & prep
Preheat oven to 180 °C (350 °F). Line the 9×13 pan with parchment paper, leaving overhang for easy removal. - Cream butter & sugars
Beat together softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. Your kitchen should smell like caramel heaven! - Add eggs & vanilla
Beat in eggs, one at a time, then stir in vanilla until smooth and glossy. - Mix dry ingredients
In a bowl, whisk flour, baking soda, and salt. Gradually sprinkle into the butter mixture and stir just until combined—don’t overmix! - Stir in mix-ins
Fold in coconut, toffee bits, and chocolate chips, reserving a few handfuls to sprinkle on top. - Bake
Transfer to pan, smoothing the top. Sprinkle reserved mix-ins. Bake for 25–30 minutes until edges are golden and center is just set. - Cool & cut
Let cool completely in pan on rack—about 1 hour. Lift bars out and slice into squares or rectangles. - Devour
Enjoy 1–2 warm with ice cream, or chill and pack for a snack that travels beautifully.
What to Serve with Coconut Toffee Chocolate Chip Cookie Bars
- Cold milk or iced coffee—balance the sweetness with a refreshing drink.
- Vanilla ice cream—make a bar sundae!
- Fresh berries—brighten the richness.
- Afternoon tea—a warm mug of herbal tea or chai adds cozy vibes.
Tips for Making It Perfect
- Softened butter only! Don’t melt—it changes texture.
- Even layer: Press dough firmly so bars bake evenly.
- Check doneness: Center should look set, not doughy.
- Let them cool—warm bars may crumble when cut.
Storage Instructions
- Room temperature: Store airtight up to 5 days.
- Refrigerator: Keep in airtight container up to 10 days.
- Freezer: Freeze individual bars (wrapped) up to 3 months. Thaw at room temp.
General Information
Cookie bars like these date back to early 20th-century baking trends—an easy alternative to drop cookies. Adding coconut and toffee adds Caribbean flair and candy-bar nostalgia.
Frequently Asked Questions
Q: Can I use unsweetened coconut?
A: Yes, but it’ll be less sweet. Toast lightly for added flavor.
Q: What if I don’t have toffee bits?
A: Coarsely chop candy bars or caramel-coated nuts—works beautifully.
Q: Are these gluten-free?
A: You can substitute a 1:1 gluten-free flour blend. Texture may differ slightly.
Q: Can I half the recipe in an 8×8 pan?
A: Absolutely. Bake for 20–25 minutes, checking doneness.
Q: How thick should the bars be?
A: About 1 inch—just the right balance of chewy and tender.
Interactive Elements
I’d love to see your baking! Leave me a comment, rate the recipe, pin it on Pinterest, or tag me @poulefrecipe on Instagram.
Nutritional Information
Per bar (based on 16 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | 30 g |
| Sugar | 18 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Unsaturated Fat | 6 g |
| Protein | 3 g |
| Sodium | 120 mg |
| Fiber | 1 g |
Delightful Coconut Toffee Chocolate Chip Cookie Bars
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
One‑bowl, buttery coconut cookie bars loaded with toffee bits and semisweet chocolate—chewy, sweet, and utterly delicious.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2¼ cups all‑purpose flour
1 tsp baking soda
½ tsp salt
1 cup shredded sweetened coconut
1 cup toffee bits
1 cup semisweet chocolate chips
Instructions
1. Preheat oven to 350°F (180°C). Line a 9×13 pan with parchment paper.
2. Cream butter and sugars until light and fluffy.
3. Beat in eggs and vanilla until smooth.
4. Whisk together flour, baking soda, and salt; add to wet ingredients just until combined.
5. Fold in coconut, toffee bits, and chocolate chips, reserving a few for topping.
6. Spread mixture into pan, top with reserved mix‑ins, and bake for 25–30 minutes.
7. Cool completely, then lift from pan and slice into bars.
Notes
Use salted butter and omit extra salt.
Toast coconut for extra flavor.
Chop candy bars if you don’t have toffee bits.
Bars freeze beautifully—wrap and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30
