Coconut Toffee Chocolate Chip Cookie Bars
Delightful bar cookies combining sweet coconut, crunchy toffee, and rich chocolate chips, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted Ensure butter is fully melted for a smoother batter.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Mix-Ins
- 1 cup sweetened shredded coconut Can substitute unsweetened coconut for less sweetness.
- 1 cup toffee bits Can be swapped with nuts for added crunch.
- 1 1/2 cups chocolate chips Use dark or milk chocolate based on preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shredded coconut, toffee bits, and chocolate chips.
- Spread the batter evenly in the prepared pan.
Baking
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan before cutting into bars.
Notes
Store any leftover bars in an airtight container at room temperature for up to a week. To keep them longer, refrigerate for up to two weeks or freeze for up to three months.