Hi sweet friend! ❤️
Let’s talk about a cookie bar that checks every box: chewy, buttery, loaded with chocolate chips, and packed with nutty toasted coconut and crunchy toffee bits. Sound like heaven? That’s because it is.
These Coconut Toffee Chocolate Chip Cookie Bars are what I like to call a “pantry miracle” — you throw a few simple ingredients together in one bowl, bake it all in one pan, and end up with a dessert that tastes like something from a fancy bakery. I promise you: no one eats just one.
They’re a hit at potlucks, a favorite in lunchboxes, and dangerously easy to keep slicing “just one more bite” from the pan. (I speak from experience.)
❤️ Why You’ll Love This Recipe
- One bowl, one pan, no fuss
- Chewy centers + crisp edges = cookie bar perfection
- Packed with sweet coconut, melty chocolate, and buttery toffee
- No chilling, rolling, or waiting required
- Perfect for sharing — or not 😉
⏰ Cooking Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Servings: 16 bars
📝 Ingredient List
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar (light or dark)
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- ¾ cup sweetened shredded coconut
- ¾ cup toffee bits (like Heath Bits-O-Brickle)
No toffee bits? You can chop up a toffee candy bar or sub chopped nuts for crunch.
🔍 Why These Ingredients Work
- Brown sugar + butter = rich, moist bars with that irresistible chew.
- Coconut adds texture and natural sweetness that balances the chocolate.
- Toffee bits melt into caramel-like pockets and add crunchy edges.
- Flour and eggs give structure, so you get bars that are soft but hold together.
🍴️️ Essential Tools and Equipment
- Mixing bowl
- 9×13-inch baking pan
- Parchment paper or nonstick spray
- Spatula or wooden spoon
- Wire rack for cooling
👩🍳 Step-by-Step Instructions
1. Preheat + Prep
Preheat your oven to 350°F. Line a 9×13-inch pan with parchment or grease it well.
2. Mix Wet Ingredients
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, whisking until combined.
3. Add Dry Ingredients
Stir in flour, baking soda, and salt until just combined — don’t overmix!
4. Fold in the Good Stuff
Gently fold in chocolate chips, coconut, and toffee bits until evenly distributed.
5. Bake
Spread dough evenly into your prepared pan. Bake for 25–30 minutes, until golden on top and set in the center.
6. Cool + Slice
Let bars cool in the pan for 10–15 minutes before slicing into squares. (Or sneak one warm with a scoop of ice cream — I won’t tell.)
❗ You Must Know
Let them cool at least 10 minutes before cutting! They firm up as they rest, and that’s when the toffee really shines.
Personal Secret: I reserve a handful of chocolate chips and sprinkle them on top right when they come out of the oven — for extra melt and extra wow.
💡 Pro Tips & Cooking Hacks
- Don’t overbake. Take them out when the center still looks slightly soft — they’ll firm up as they cool.
- Use parchment paper for easy lift-out and cleaner cuts.
- Want thicker bars? Use a smaller 9×9 pan and bake a few extra minutes.
🎨 Flavor Variations / Suggestions
- Almond Joy vibes? Add chopped almonds!
- Extra chewy? Sub ½ cup flour for quick oats.
- Tropical twist? Add a little lime zest or dried pineapple bits.
⏲️ Make-Ahead Options
- Make the dough ahead, cover tightly, and chill for up to 24 hours. Bring to room temp before baking.
- Freeze baked bars for up to 3 months — wrap individually or store in a freezer bag.
- Reheat in the microwave for 10–15 seconds for that fresh-baked feel.
📌 Recipe Notes & Baker’s Tips
- If your coconut is super dry, soak it in a splash of warm water or milk for 5 minutes and drain well before adding.
- These bars are perfect for mailing — they hold up well and stay soft!
🍽️ Serving Suggestions
- Warm with a scoop of vanilla or coconut ice cream
- With coffee for an afternoon treat
- Crumble over yogurt for a sweet breakfast twist!
🧊 Storage Tips
- Room Temp: Store in an airtight container for up to 5 days.
- Fridge: Keeps well up to a week (but they’ll be firmer).
- Freezer: Freeze for up to 3 months; thaw at room temp or microwave to soften.
⚠️ Allergy Information
- Contains: Gluten, eggs, dairy, coconut
- Dairy-free? Use plant-based butter and dairy-free chocolate.
- Nut-free? Make sure your toffee bits don’t contain almonds or nuts.
❓FAQs (People Also Ask)
Can I use unsweetened coconut?
Yes, but the bars will be a little less sweet and less chewy. You may want to add an extra tablespoon of sugar.
Do I have to use melted butter?
Yes — it’s what gives the bars their gooey, dense texture. Softened butter won’t do the trick here.
Can I double the recipe?
Totally! Use a large sheet pan or bake in two 9×13 pans.
💬 Tried these Coconut Toffee Chocolate Chip Cookie Bars? Leave a comment and rating — I’d love to hear what you think!