These bars are super easy, don't dirty too many dishes, and incredibly delicious. It's like a magic bar meets a chocolate chip cookie. The cookie portion acts as base and topping, and there's a caramel layer topped with toffee and milk chocolate between the two layers. We practically inhaled them.
Coconut Toffee Chocolate Chip Cookie Bars
recipe source: Mom on TimeOut
1-1/4 cups all-purpose flour
1 cup old-fashioned oats
2 cups flaked coconut
3/4 cup brown sugar
1 cup butter, softened
1 egg, lightly beaten
12 ounces semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/4 cup Karo® Light Corn Syrup
8 ounces toffee bits
Preheat oven to 350°F.
Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed.
Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.
Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly greased 13 x 9-inch baking dish.
Bake 10 minutes.
Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined.
Pour evenly over hot crust.
Sprinkle with toffee bits.
Top evenly with reserved crust mixture.
Bake 25 to 30 minutes until golden brown. Cool and cut into bars.
Not surprisingly, these bars are really, really sweet. I loved them sprinkled with a pinch of salt flakes. So good!
Next time I will be making these in a glass pan instead of the foil in a metal pan route I took this time. The glass pan will allow me to cut these and scrape the sides of the pan without fear of scratching the metal pan, or having to peel away small pieces of foil from the sugary goodness!