Some desserts don’t just satisfy a sweet tooth—they demand center stage. Coconut Toffee Chocolate Chip Cookie Bars are one of those show-stoppers. Imagine a buttery oat-and-coconut crust, a silky layer of sweetened condensed milk, crunchy toffee bits, and a scattering of melty chocolate, all baked into one irresistible pan.
The first time I brought these to a neighborhood potluck, they didn’t just get compliments—they caused a mini dessert stampede. Guests kept coming back for “just a sliver” until the platter was nothing but crumbs. It’s the layers that hook you: chewy meets crunchy, gooey meets crisp, and every bite hits all the right notes.
Perfect for holidays, bake sales, or those days when you just need a little indulgence, these bars aren’t just a recipe—they’re a guaranteed crowd-pleaser.
Coconut Toffee Chocolate Chip Cookie Bars
Ingredients
- 1 ½ cups all-purpose flour or 1:1 gluten-free baking blend
- 1 ½ cups old-fashioned oats avoid quick oats
- 1 cup sweetened flaked coconut unsweetened can be used for less sweetness
- ½ teaspoon salt
- 1 cup light or dark brown sugar dark brown sugar gives richer caramel flavor
- 1 cup unsalted butter, softened
- 1 large egg, lightly beaten
- 1 cup semi-sweet chocolate chips milk or dark chocolate may be substituted
- 1 can (14 oz) sweetened condensed milk
- ¼ cup light corn syrup
- 1 ½ cups toffee bits store-bought or homemade
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 13×9-inch baking dish.
- In a large bowl, combine flour, oats, coconut, salt, and brown sugar. Mix at low speed until combined.
- Add softened butter and mix until crumbly. Beat in the egg until incorporated, then fold in chocolate chips.
- Reserve about 1 ½ cups of the dough for the topping.
- Press the remaining dough evenly into the bottom of the prepared pan. Bake for 10 minutes.
- In a bowl, whisk together sweetened condensed milk and corn syrup until smooth. Pour evenly over hot crust.
- Sprinkle toffee bits evenly over the filling, then crumble reserved dough evenly over the top.
- Return to the oven and bake for 25–30 minutes, until the top is golden brown.
- Cool completely in the pan before cutting into squares or rectangles.
Notes
Ingredients & Substitutions
For the Crust:
- All-Purpose Flour: Forms the structure. You can swap in a 1:1 gluten-free baking blend if needed.
- Old-Fashioned Oats: Give a hearty texture—avoid quick oats for best results.
- Flaked Coconut: Sweetened flakes add flavor and chew. If you prefer less sweetness, use unsweetened.
- Salt: Balances all that sweetness.
- Brown Sugar: Light or dark both work—dark brown sugar will give a richer caramel undertone.
- Butter (Softened): Use real butter for flavor—margarine changes texture.
- Egg (Lightly Beaten): Helps bind the crust.
- Semi-Sweet Chocolate Chips: Sweet but not overly so; you could use milk chocolate for a softer flavor or dark chocolate for a bolder one.
For the Filling:
- Sweetened Condensed Milk: The creamy glue that holds everything together.
- Light Corn Syrup: Adds chew and prevents crystallization.
- Toffee Bits: Use store-bought or homemade.
Step-by-Step Instructions
1. Preheat the Oven
Heat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish so your bars lift out cleanly later.
2. Make the Crust
In a large bowl, combine flour, oats, coconut, salt, and brown sugar. Mix at low speed with an electric mixer until combined. Add softened butter and mix until crumbly. Beat in the egg until fully incorporated, then fold in the chocolate chips.
Tip: Reserve about 1 ½ cups of this dough for the topping—you’ll thank yourself later.
3. Bake the Base
Press the remaining dough evenly into the bottom of your prepared baking dish. Bake for 10 minutes to set the crust.
4. Prepare the Filling
Whisk together sweetened condensed milk and light corn syrup until smooth. Pour evenly over the hot crust.
5. Assemble the Layers
Sprinkle toffee bits evenly over the filling. Crumble the reserved dough evenly over the top.
6. Bake Again
Return the pan to the oven and bake for 25–30 minutes, or until the top is golden brown.
7. Cool & Serve
Let the bars cool completely in the pan before cutting into squares or rectangles. This ensures clean edges and prevents the filling from spilling out.
Flavor Boosts & Fun Variations
- Nut Lovers: Sprinkle chopped pecans or almonds over the toffee layer for extra crunch.
- Salted Caramel Twist: Drizzle salted caramel sauce over the baked bars for a sweet-salty hit.
- Holiday Cheer: Add dried cranberries or white chocolate chips for a festive touch.
- Tropical Vibes: Swap chocolate chips for chopped dried pineapple for a sunny flavor combo.
People Also Ask
1. Should toffee bars be refrigerated?
Not necessarily—these Coconut Toffee Chocolate Chip Cookie Bars can be stored at room temperature in an airtight container for up to 3–4 days. Refrigerating will extend their freshness to about a week, but note that the texture may firm up. If you like them softer, let them come to room temperature before serving.
2. What not to do when making chocolate chip cookies?
Don’t overmix your dough once you’ve added the flour—this can make your Coconut Toffee Chocolate Chip Cookie Bars tough instead of tender. Also, avoid skimping on chilling (if a recipe calls for it) and resist the urge to overbake; the bars will continue to set as they cool. For more cookie perfection tips, check out my Brookie Recipe – Perfect Brownie Cookie.
3. How long should chocolate chip cookies rest?
For cookies, letting them rest on the baking sheet for 2–3 minutes before transferring to a wire rack prevents breakage. With bars like these, you’ll want to let them cool completely—at least 1–2 hours—so the filling firms up for clean slicing.
4. Does coconut sugar taste good in chocolate chip cookies?
Yes! Coconut sugar has a warm, caramel-like flavor that pairs beautifully with chocolate and toffee. It’s less sweet than white sugar, so your cookies or bars will have a richer depth of flavor without being cloying. Learn more about the benefits of coconut in this Healthline article.
Serving Ideas
- Coffee Companion: These bars pair perfectly with a hot cappuccino or iced latte.
- Dessert Board: Cut them into bite-size squares and add to a dessert grazing board alongside No-Bake Coconut Pecan Praline Cookies.
- Holiday Gift: Wrap individual bars in wax paper and tie with twine for a sweet, homemade gift.
How to Store Coconut Toffee Chocolate Chip Cookie Bars
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Lasts up to a week—just bring to room temp before serving.
Freezer: Wrap bars tightly in plastic wrap, then place in a freezer-safe bag. They’ll keep for up to 2 months. Thaw at room temperature before enjoying.
Why You’ll Love Coconut Toffee Chocolate Chip Cookie Bars
- One Bowl Wonder: Minimal cleanup—everything comes together quickly.
- Crowd-Pleaser: A hit at potlucks, parties, and family gatherings.
- Make-Ahead Friendly: Perfect for prepping in advance.
- Layered Texture: Crunchy base, creamy filling, and crumbly top in every bite.
Related Recipes You’ll Love
If you love these bars, you’ll also enjoy:
- Homemade Fudge Bars – Rich, decadent, and perfectly chocolatey.
- Creamy 4th of July Party Punch – The ultimate party drink.
- Easter Bunny Punch Recipe – Festive and family-friendly.
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