292cd374
These Coconut Toffee Chocolate Chip Cookie Bars are soft, chewy, and bursting with rich flavor. Sweet coconut flakes, buttery toffee bits, and gooey chocolate chips all come together in a simple cookie bar form. They’re perfect for bake sales, holidays, or when you need a no-fuss dessert with big flavor!
⏱️ Prep Time
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Cooling Time: 30 minutes
- Total Time: About 1 hour 15 minutes
🍴 Equipment Needed
- 9×13-inch baking pan
- Mixing bowls (1 large, 1 medium)
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Spatula or wooden spoon
- Parchment paper or non-stick spray
🧾 Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 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 shredded sweetened coconut
- 1 cup toffee bits (like Heath bits)
- 1 ½ cups semi-sweet chocolate chips
📝 Ingredient Notes
- Butter: Use softened butter for easier creaming; don’t substitute with margarine.
- Toffee Bits: Found in the baking aisle; Heath brand is most common.
- Coconut: Sweetened shredded coconut adds chewiness and moisture.
- Chocolate Chips: Semi-sweet balances the sweetness, but you can use milk or dark chocolate.
👩🍳 Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease. - Cream Butter and Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. - Add Eggs and Vanilla
Beat in the eggs, one at a time, then add vanilla extract. - Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. - Fold in Mix-Ins
Using a spatula or wooden spoon, fold in the coconut, toffee bits, and chocolate chips until evenly distributed. - Bake
Spread the dough evenly into the prepared pan. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with moist crumbs (not wet batter). - Cool and Slice
Let cool completely in the pan. Once cooled, lift out (if using parchment) and cut into squares or bars.
📊 Nutrition Facts (per bar, assuming 24 bars)
Approximate values — actual may vary by brand
- Calories: 260
- Fat: 14g
- Saturated Fat: 9g
- Carbs: 33g
- Sugar: 21g
- Protein: 2g
- Fiber: 1g
- Sodium: 115mg
💡 Tips
- For thicker bars: Use an 8×11″ pan and add a few extra minutes to the bake time.
- Cool completely before slicing for neat, clean bars.
- To make ahead: These bars keep well in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Customize sweetness: Cut down on chocolate chips slightly if you prefer a less sweet bar.
🔄 Variations
- Add chopped nuts: Walnuts or pecans add crunch and depth.
- White Chocolate Version: Swap chocolate chips for white chocolate and use macadamia nuts.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Espresso Kick: Add 1 tsp espresso powder to enhance the chocolate flavor.
- Salted Topping: Sprinkle sea salt flakes on top before baking for a sweet-salty finish.
