Best 5 Caramel Coconut Cluster Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of caramelized temptation with our Caramel Coconut Cluster Bars. Picture chewy, gooey caramel embraced by toasted coconut flakes, all harmoniously united on a crisp graham cracker crust. These delectable treats are not just a dessert; they're an experience that will tantalize your taste buds and transport you to a tropical paradise.

Our Caramel Coconut Cluster Bars recipe is a symphony of flavors and textures, featuring a rich caramel filling studded with toasted coconut flakes, all nestled on a buttery graham cracker crust. But that's not all – we've also included variations to cater to every palate. Craving a chocolate fix? Try our Chocolate Caramel Coconut Clusters, where semisweet chocolate chips mingle with the caramel and coconut, creating a decadent delight.

For those who prefer a nutty crunch, our Peanut Butter Caramel Coconut Clusters are a match made in heaven. Peanut butter and caramel join forces, adding a layer of creamy richness that will leave you craving more. And if you're looking for a gluten-free option, our Gluten-Free Caramel Coconut Clusters have got you covered. Enjoy the same irresistible combination of caramel, coconut, and graham crackers, all while accommodating dietary restrictions.

No matter which variation you choose, our Caramel Coconut Cluster Bars are sure to be a hit. They're perfect for parties, potlucks, bake sales, or simply as a sweet treat to enjoy at home. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you and your loved ones craving more.

Let's cook with our recipes!

CARAMEL COCONUT CHOCOLATE CHIP BARS



Caramel Coconut Chocolate Chip Bars image

These layered dessert bars are loaded with gluten free chocolate chunk dough, caramel sauce, chocolate chips, pecans and toasted coconut for the ultimate treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 16

Number Of Ingredients 10

1 package (14 oz) Immaculate Baking Co.™ gluten free chocolate chunk cookie dough
1 stick unsalted butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup heavy cream
1/2 teaspoon sea salt
1/2 teaspoon vanilla
1 cup (6 oz) semisweet chocolate chips
1 cup pecans, toasted and chopped
1 cup raw unsweetened coconut flakes

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
  • Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
  • Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
  • Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.

Nutrition Facts : ServingSize 1 Serving

COCONUT CARAMEL BARS



Coconut Caramel Bars image

If you love the taste of Samoa cookies, you will enjoy these gooey and chewy bars loaded with coconut, caramel and chocolate! If you have any question as to lifting these bars from the pan, line the bottom with parchment. This recipe was the grand prize winner for King Arthur Flour and the Baker's Catalogue.

Provided by Bev I Am

Categories     Bar Cookie

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 1/2 cups brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups shredded coconut, toasted, divided
1 cup caramel, divided (about 30 individual caramel candies)
1 1/2 cups semi-sweet chocolate chips
1 tablespoon milk or 1 tablespoon cream

Steps:

  • Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
  • Increase oven temperature to 350 degrees F.
  • In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
  • Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
  • Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
  • Bake for 15 minutes.
  • Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
  • Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
  • Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
  • Sprinkle bars with the chocolate chips.
  • Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
  • Set aside to cool completely.
  • Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
  • Set on a rack.
  • Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
  • Stir to combine with milk or cream, drizzle over the bars.
  • Garnish with reserved toasted coconut.

Nutrition Facts : Calories 203.5, Fat 10, SaturatedFat 6.8, Cholesterol 18, Sodium 118.5, Carbohydrate 29, Fiber 1.1, Sugar 22.5, Protein 1.7

CHOCOLATE CHUNK COCONUT CARAMEL BARS



Chocolate Chunk Coconut Caramel Bars image

Planning a sleepover for your kiddos? We predict these Chocolate Chunk Coconut Caramel Bars would be a super-popular treat.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield Makes 36 servings, 1 bar each.

Number Of Ingredients 9

1 cup flour
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) cold butter or margarine
2 cups chopped pecans or Walnuts
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
1 can (14 oz.) sweetened condensed milk
20 KRAFT Caramels
2 Tbsp. milk
1 cup semi-sweet chocolate chunks

Steps:

  • Preheat oven to 350°F. Mix flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press crumb mixture firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 15 minutes.
  • Sprinkle pecans and coconut over crust; cover with condensed milk. Bake an additional 25 minutes or until coconut is lightly browned. Cool in pan on wire rack.
  • Microwave caramels and milk in medium microwavable bowl on HIGH 2 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Drizzle over dessert; sprinkle with chocolate chunks. Cool completely. Cut into 36 bars to serve.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CARAMEL COCONUT CLUSTER BARS



Caramel Coconut Cluster Bars image

Make and share this Caramel Coconut Cluster Bars recipe from Food.com.

Provided by Brookelynne26

Categories     Bar Cookie

Time P1D

Yield 24 serving(s)

Number Of Ingredients 15

3 cups sweetened flaked coconut, divided
2 cups all-purpose flour
1/2 teaspoon salt
8 ounces unsalted butter, softened, cut into 1/2-inch cubes
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup heavy cream
1/3 cup sweetened condensed milk
2 ounces unsalted butter, at room temperature, cut into 1/2 inch cubes
1 teaspoon pure vanilla extract
6 ounces good-quality dark chocolate, coarsely chopped (60 to 72%)
2 ounces good-quality milk chocolate, coarsely chopped

Steps:

  • Toast the coconut: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Spread the coconut in an even layer on the baking sheet and toast, tossing and turning every 4 minutes or so, until the coconut just starts to turn golden, about 12 minutes total. Remove the coconut from the oven and set aside to cool.
  • Make the Cookie Base: Increase the oven temperature to 350 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to overhang on two sides. Lightly spray the parchment paper.
  • In a medium bowl, whisk together the flour and salt.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, approximately 2 minutes. Add the vanilla and the flour mixture and beat just until combined.
  • Turn the dough out into the prepared baking pan and, with lightly floured hands, press the dough into an even layer on the bottom of the pan (do not press up the sides). Prick the top of the dough with the tines of a fork and bake the crust for 25 to 30 minutes, rotating the pan halfway through the baking time, until golden. Remove the pan from the oven and place on a wire rack to cool.
  • Make the Caramel Layer: In a medium saucepan, combine the corn syrup, both sugars, and 2 tablespoons of water and stir gently so you don't splash any of it up on the sides of the pan. Set the saucepan over low heat and continue to stir gently until the sugar dissolves. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Turn the heat up to medium-high and wait without stirring for the mixture to reach 240 to 245 degrees F, about 7 minutes. Keep a watchful eye on the temperature while you proceed with the next step-you do not want the mixture to exceed 250 degrees F.
  • Meanwhile, in a small saucepan over medium heat, stir together the cream and sweetened condensed milk. Gently warm the mixture; do not let it boil.
  • Once the sugar mixture turns amber, remove it from the heat and stir in the butter and the warm cream mixture until completely combined (be careful as it will bubble up when you add the cream mixture). Place the pan back over medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees F.
  • Remove the pan from the heat, stir in the vanilla, and fold in 2 cups of the toasted coconut.
  • Pour the caramel directly onto the cookie base and, working quickly, spread it into an even layer with an offset spatula. Sprinkle the remaining 1 cup of toasted coconut over the caramel. Let cool to room temperature, about 2 hours, then place in the refrigerator to chill for at least 1 hour.
  • Line a baking sheet with parchment paper. Use a knife to loosen the chilled bars from the sides of the pan, then lift the bars out using the parchment paper overhang. Spray a sharp knife with nonstick cooking spray and cut the bars into twenty-four 3-by-1 1/2-inch rectangles and place on the prepared baking sheet. Refrigerate until ready to assemble.
  • Assemble the bars: Melt both chocolates together in the bowl of a double boiler over medium heat or in the microwave (in a microwave-safe bowl, cook the chocolate at 50% power (medium) for 15-seconds bursts, stirring between each blast, until melted).
  • Dip half of each individual bar in the melted chocolate, scrape off the excess chocolate with an offset spatula, and place the bar back on the baking sheet. Repeat with the remaining bars.
  • Alternatively, dip the bottom of each bar in the remaining melted chocolate, scrape off the excess chocolate with an offset spatula. Return to the baking sheet to set. Once set, squeeze the chocolate into one corner of the zippered plastic bag and twist the other end of the bag a few times to form a makeshift pastry bag. Use a kitchen scissor to snip off the small corner of the bag where the chocolate has collected (you don't want too large a snip or the chocolate will ooze out).
  • Working quickly, drizzle the chocolate in a zigzag pattern across all of the bars. Place the pan of bars back into the refrigerator for 15 minutes to let the chocolate set up. Serve immediately. The bars can be stored in the refrigerator, tightly covered, for up to 4 days. They taste really good directly from the refrigerator as well as at room temperature-entirely up to you.

COCONUT CARAMELS



Coconut Caramels image

Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.

Provided by Yewande Komolafe

Categories     snack, candies, dessert

Time 1h

Yield About 72 pieces

Number Of Ingredients 8

1 cup/85 grams shredded, unsweetened coconut flakes
Coconut oil or nonstick cooking spray, for greasing the pan
1 (13-ounce/390-gram) can coconut cream or full-fat coconut milk
2 cups/400 grams granulated sugar
1/4 cup/60 milliliters corn syrup
1/2 teaspoon fine sea salt
1 teaspoon ground ginger
1/4 teaspoon ground cardamom

Steps:

  • Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
  • Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
  • In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
  • Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
  • Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
  • Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

Tips:

  • Use parchment paper or a silicone mat to line the baking sheet to prevent the caramel from sticking.
  • Make sure that the butter and sugar are fully melted before adding the coconut flakes and nuts.
  • Stir the mixture continuously until it reaches a light golden brown color.
  • Press the mixture firmly into the prepared baking sheet and let it cool completely before cutting into bars.
  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • Add a sprinkle of sea salt on top of the melted chocolate for a sweet and salty flavor combination.
  • Store the caramel coconut cluster bars in an airtight container at room temperature for up to 3 days.

Conclusion:

Caramel coconut cluster bars are a delicious and easy-to-make treat that is perfect for any occasion. With a chewy caramel center, crunchy coconut flakes, and a rich chocolate coating, these bars are sure to be a hit with everyone who tries them. So next time you are looking for a sweet snack to enjoy, give these caramel coconut cluster bars a try. You won't be disappointed!

Related Topics