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Coconut Toffee Bars

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Delightful Coconut Toffee Bars with a sumptuous cream cheese filling, topped with a crunchy toffee layer and shredded coconut.

Ingredients

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  • 1½ cups graham cracker crumbs
  • ¾ cup sweetened shredded coconut
  • ½ cup unsalted butter, melted
  • ¼ teaspoon salt
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (for the toffee)
  • ½ cup packed brown sugar
  • ¾ cup toffee bits or chopped chocolate-covered toffee

Instructions

  1. Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, shredded coconut, melted butter, and salt. Mix until the texture resembles wet sand. Press the mixture into a parchment-lined 9×9 inch baking pan, smoothing it into an even layer using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
  2. In a separate bowl, beat softened cream cheese and powdered sugar until smooth using a handheld mixer or a sturdy whisk. Add vanilla extract and mix again until fully incorporated. Spread the mixture evenly over the cooled crust using an offset spatula or the back of a spoon, smoothing it to the edges for a uniform layer.
  3. In a small saucepan over medium heat, melt the butter and add brown sugar. Stir continuously until the mixture begins to bubble. Let it boil gently for about 3 minutes, stirring constantly, until it thickens and turns glossy. Remove from heat and allow to cool slightly—about 1 minute—so it doesn’t melt the cream cheese layer on contact.
  4. Slowly drizzle the warm toffee over the cream cheese layer, tilting the pan gently to help spread it evenly without using a utensil. While the toffee is still warm, sprinkle toffee bits or chopped chocolate-covered toffee over the top and press them in slightly to help them adhere.
  5. Transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set. Once chilled, remove from the pan and use a sharp knife dipped in hot water to cut into 16 even bars.

Notes

For an extra indulgence, serve these bars with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://tashirecipez.com/coconut-toffee-bars-easy-recipe-2/

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