You are going to LOVE these Caramel Coconut Candy Bars!! They're a delicious combination of a buttery soft shortbread crust, a sweet caramel filling, and a crispy toasted coconut topping. If you're not drooling yet.. just scroll for some close-up photos. You might remember the shortbread base from my Cranberry Relish Candy Bars, and the Caramel layer from my Healthy Caramel Sauce recipe! It's a deliciously healthy mash up you won't want to miss!!

Jump to:

• Ingredients & Notes
• Step by Step Instructions
• Helpful Baking Tools
• How to store leftovers
• Recipe

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Ingredients & Notes

Shortbread Crust

• Egg Yolks
• Vanilla Extract
• Melted Coconut Oil
• Cinnamon
• Almond Flour
• Coconut Sugar
• Salt

Caramel Layer

• Pitted Dates
• Boiling Water
• Maple Syrup
• Salt

Coconut Layer

• Finely Shredded Coconut (Toasted)

Step by Step Instructions

Shortbread Layer

1. Start with making the shortbread base. In a small bowl add egg yolks, coconut sugar, salt, cinnamon, and vanilla. Use a fork to blend together until it becomes a creamy consistency.
2. Next add in your melted coconut oil. (Make sure it's not too hot!)
3. Then using a spatula, fold in the almond flour until it forms a ball.
4. Use either mini loaf pans, or a bread pan for baking the crust. The crust should be about ¼ inch thick! If it's too thin, it will fall apart. The mini loaf pan works great because you can easily pop them out, and cut them in half. (They're the perfect "candy bar" size!)
5. Once you've smoothed out your dough in your baking pan, it's time to bake! *TIP* Use the back of a spoon to make sure they're smooth and even. Then bake the crusts at 350 degrees for about 12-15 minutes. It should be a light golden brown color.
6. Once the crust has finished cooking, remove them from the oven, and let them cool before trying to remove from the pan. Once they're at room temp, they should easily pop out of the pan! If you're using the mini loaf pan, slice your crusts in half, and set them on a metal cooling rack. If you're using a bread pan, slice them in the pan, then remove individually.

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Caramel Layer

1. While those cool, we can make the "caramel." Soak your dates in boiling water for ten minutes.
2. Then add your soaked dates, and water to a high speed blender. Blend until it becomes a smooth, creamy consistency.
3. Use a spatula to remove the date mixture from the blender, and add to a small sauce pan. Turn to medium/high heat.
4. Next add your maple syrup, and salt. Once it starts boiling, turn to a low heat setting. Let simmer, and use a whisk to stir on and off for 20 minutes. It should thicken up.
5. When your sauce is done, transfer to a glass dish and place in the fridge to cool down.

Toasted Coconut Layer

1. While that's cooling, you can make the final layer! You'll need about ¾ cup shredded coconut. Place on a sheet pan and broil for 1-3 minutes. Don't walk away!! It burns very easily. You just want it to be a nice golden brown color. Once it's done, transfer to a glass dish to cool.

Final Step

1. Once everything has cooled down, it's time to assemble! Use a spoon to put a generous amount of caramel on each bar, then use the back of the spoon to smooth it out. Finish them off with a sprinkle of toasted coconut! ENJOY!!

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Helpful Baking Tools

• High Speed Blender
• Mixing Bowls
• Spatula
• Non-Stick Baking Sheet
• Glass Tupperware Containers
• Mini Loaf Pan
• Cooling Rack

How to store leftovers

You can store your candy bars in the refrigerator for about five days in a glass container, but my favorite way to store them is in the freezer! I love the texture of frozen "caramel" - plus they last longer!

Recipe

After you make these Caramel Coconut Candy Bars, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah