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Luna Hossain

Coconut Toffee Chocolate Chip Cookie Bars

These cookie bars are an easy, one-pan dessert with a rich, buttery flavor and a chewy center. The process involves lining a pan, mixing melted butter with sugars for chewiness, adding eggs and vanilla, then stirring in flour, salt, and baking powder to form a thick batter. Chocolate chips, toffee, and coconut are folded in before pressing the mixture into the pan and baking until the edges are golden and the center stays soft. After cooling so they set properly, the bars are cut into thick squares. The recipe is simple, requires minimal equipment and cleanup, and produces soft, chewy bars with crisp edges and plenty of chocolate and toasty mix-ins in every bite.
Calories: ~380 | Carbs: ~45 g | Fat: ~22 g | Protein: ~4 g
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9
Course: Bars & Brownies
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 10 tablespoons butter melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 to 1 1/4 cups chocolate chips divided
  • 3/4 cup toffee pieces
  • 3/4 cup shredded coconut divided

Equipment

  • 8×8-inch baking pan
  • Parchment paper
  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons

Method
 

  1. Heat the oven to 350°F. Line the pan with parchment so the bars can lift out later. The pan should be fully covered on the bottom.
  2. In a bowl, stir the melted butter with both sugars until smooth and shiny. The mix should look thick and glossy.
  3. Add the eggs and vanilla. Stir until fully blended. The batter should look smooth and loose.
  4. Add the flour, salt, and baking powder. Stir just until no dry flour shows. The batter will be thick and sticky.
  5. Stir in most of the chocolate chips, toffee pieces, and most of the coconut. The mix-ins should be spread evenly.
  6. Press the batter into the pan. Smooth the top with a spoon. Sprinkle the rest of the chocolate chips and coconut on top.
  7. Bake for 22 to 30 minutes. The edges should be deep golden, and the center should look set but soft.
  8. Let the bars cool in the pan for at least 45 minutes.They will firm up as they cool.
  9. Lift out, slice into squares, and serve. The center should be chewy, not dry.

Notes

Do not overmix after adding the flour, or the bars can turn tough. Watch the bake time closely, since overbaking will dry out the center. Let them cool before cutting, or they may fall apart.
Macros are estimated and will vary based on ingredient brands and portion size.