Coconut Caramel Bars

Products Used
0
42
60
Coconut Caramel Bars
By Chef Eddy Van Damme
Prep Time:
45m
Bake/Cook Time:
25m
Yield:
24 bars
Plan for:

Chill 1+ hours

Dense and gooey bars topped with melted caramels and chocolate chips. This is a candy lover’s dream recipe.

Barras densas y pegajosas cubiertas con caramelos derretidos y chispas de chocolate. Esta es la receta de una persona que ama a los dulces.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Dixie Crystals
Products Used

Ingredients

  • 1 1/2 cups unsweetened coconut
  • 1 1/3 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, soft
  • 1 1/2 cups Dixie Crystals Light Brown Sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2/3 cup + 2/3 cup caramels (14 oz bag)
  • 1 1/2 cups bitter or semi sweet chocolate chips
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F.
      2. Evenly scatter coconut on a 9x13-inch baking pan and place in oven for about 10 minutes. Keep a very close eye on coconut as it quickly burns. Remove from oven and pour coconut in a bowl and set aside.
      3. Lightly butter baking pan and line bottom and sides with parchment paper. Set aside.
      4. Mix butter until light and creamy, add brown sugar, egg, vanilla extract and salt and mix until well creamed and fluffy. Add toasted coconut and combine well, add flour and mix until just combined.
      5. Spread or press mixture onto parchment lined cookie sheet and place in oven for 12 minutes. Meanwhile unwrap caramels.
      6. When cookie sheet has been in oven for 10 minutes, melt first 2/3 cup of caramel using 10 second increments in a microwave oven until thick and fluid. Remove sheet from oven and using a spoon drizzle caramel over cookie sheet.
      7. Return to oven and bake for 15 minutes. Remove from oven and allow to cool for 5 minutes.
      8. Sprinkle surface evenly with chocolate chips. Melt remaining caramel and drizzle onto surface.
      9. Place in refrigerator for 1 hour before cutting into desired size.
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      Barras de Coco y Caramelo

      Products Used
      0
      42
      60
      Coconut Caramel Bars
      Por Chef Eddy Van Damme
      Tiempo de preparación:
      45m
      Tiempo de cocción / cocción:
      25m
      Rendimiento:
      24 barras

      Barras densas y pegajosas cubiertas con caramelos derretidos y chispas de chocolate. Esta es la receta de una persona que ama a los dulces.

      Clasificación:
      Califíquelo usted mismo
      Tested by Chef Eddy
      Tested by Dixie Crystals
      Products Used

      Ingredientes

      • 1 1/2 tazas coco sin azúcar
      • 1 1/3 taza harina de trigo*
      • 1/2 cucharadita levadura en polvo
      • 1 barra mantequilla sin sal, blanda
      • 1 1/2 tazas Dixie Crystals Azúcar Morena Clara
      • 1 huevo grande
      • 1 cucharadita extracto vainilla
      • 1/2 cucharadita sal
      • 2/3 taza + 2/3 taza caramelos (una bolsa de 14 onzas)
      • 1 1/2 tazas de chispas chocolate amargo o semidulce
      • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Precaliente el horno a 350°F
      2. Esparce uniformemente el coco en un molde para hornear de 9 x 13 pulgadas y póngalo en el horno durante unos 10 minutos. Esté muy atento al coco ya que se quema rápidamente. Retire el molde del horno y vierta el coco en un tazón y póngalo a un lado.
      3. Unte ligeramente con mantequilla una bandeja para hornear y cubra el fondo y los lados con papel pergamino. Ponga a un lado.
      4. Mezcle la mantequilla hasta que quede suave y cremosa, agregue el azúcar morena, el huevo, el extracto de vainilla y la sal, y mezcle hasta que esté bien cremoso y esponjoso. Agregue el coco tostado y combine bien, agregue la harina y mezcle hasta que apenas se incorpore.
      5. Esparce o presione la mezcla sobre la bandeja para hornear cubierta de papel pergamino y póngala en el horno durante 12 minutos. Mientras tanto, desenvuelva los caramelos.
      6. Cuando la bandeja para hornear lleve 10 minutos en el horno, derrita los primeros 2/3 de caramelo utilizando incrementos de 10 segundos en un horno de microondas hasta que quede espeso y fluido. Retire la bandeja del horno y deje chorrear el caramelo con una cuchara sobre la bandeja para hornear.
      7. Vuelva a poner en el horno y hornee durante 15 minutos. Retire del horno y deje enfriar durante 5 minutos.
      8. Espolvoree la superficie de manera uniforme con chispas de chocolate. Derrita el resto del caramelo y deje chorrear sobre la superficie.
      9. Coloque en el refrigerador durante 1 hora antes de cortar al tamaño deseado.

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