Easy Chewy Coconut Toffee Chocolate Chip Cookie Bars
These easy-to-make bars are a delicious combination of a classic chocolate chip cookie, sweet coconut, and crunchy toffee bits. They are quick to whip up and perfect for a weeknight treat or a gift.
Equipment
- Baking pan 9x13 inch pan recommended
- Parchment paper For lining the pan and easy cleanup/removal
- Medium bowl For wet ingredients
- Large bowl For dry ingredients
- Small bowl For condensed milk mixture
- Wire rack For cooling
- Whisk
Ingredients
Main Ingredients
- All-purpose flour
- Old-fashioned oats Do not substitute with quick oats if possible for best texture
- Flaked coconut Sweetened recommended, but unsweetened works
- Salt
- Brown sugar
- Butter Melted, unsalted recommended (or adjust salt)
- Egg
- Semi-sweet chocolate chips
- Sweetened condensed milk
- Light corn syrup
- Toffee bits
Instructions
- Preheat your oven and lightly grease a 9x13 inch baking pan. Line the pan with parchment paper.
- In a medium bowl, whisk together the melted butter and brown sugar until combined. Stir in the egg.
- In a separate larger bowl, mix the flour, oats, coconut, and salt. Pour the wet ingredients into the dry ingredients and stir until it forms a slightly crumbly mixture.
- Press about two-thirds of this mixture evenly into the bottom of the prepared pan for the base layer.
- In a small bowl, whisk together the sweetened condensed milk and light corn syrup.
- Pour this mixture evenly over the base layer in the pan.
- Sprinkle the chocolate chips and toffee bits generously over the condensed milk layer. Crumble the remaining oat mixture evenly over the top.
- Bake in the preheated oven until the edges are golden brown and the center looks set and slightly bubbly, typically 25-30 minutes. Watch carefully to prevent overbaking.
- Let the bars cool COMPLETELY on a wire rack before cutting. Cooling helps them set properly for clean cuts. You can refrigerate to speed this up.
- Once cool, lift the parchment paper out and cut into squares or rectangles.
Notes
Don't overbake, watch the edges. Cool completely before cutting for best results. Using parchment paper makes removal and cleanup much easier. Press the base layer down firmly.