These Coconut Toffee Chocolate Chip Cookie Bars are the ultimate treat for anyone who loves the fusion of gooey, chewy, and crunchy textures in every bite. With a buttery oat-coconut crust, sweetened condensed milk filling, melty chocolate chips, and crispy toffee bits, these dessert bars deliver rich flavor and layered texture that’s simply irresistible.
Perfect for potlucks, bake sales, or indulgent afternoon snacks, these cookie bars come together with pantry staples and require minimal effort. They bake beautifully in a 13×9-inch pan, slice cleanly once cooled, and store well for several days — making them both convenient and crowd-pleasing.
In this recipe, we’ll guide you through each step of making these luscious cookie bars, including options for variations and expert tips for slicing and storage.
Ingredients
Crust:
1 1/4 cups all-purpose flour
1 cup old-fashioned oats
2 cups flaked coconut
1/2 teaspoon salt
3/4 cup brown sugar
1 cup butter, softened
1 egg, lightly beaten
12 ounces semi-sweet chocolate chips
Filling:
14 ounces sweetened condensed milk
1/4 cup light corn syrup
8 ounces toffee bits
Steps
Preheat your oven to 350°F. Lightly grease a 13×9-inch baking dish or line it with parchment paper.
Make the crust: In a large mixing bowl, combine flour, oats, flaked coconut, salt, and brown sugar. Add the softened butter and mix at low speed until the mixture becomes crumbly.
Incorporate the egg: Add the lightly beaten egg and continue mixing until a dough forms. Fold in the chocolate chips.
Reserve the topping: Set aside 1½ cups of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking dish.
Bake the crust: Bake for 10 minutes, until the base is just set.
Prepare the filling: In a small bowl, whisk together the sweetened condensed milk and corn syrup until fully combined.
Assemble the layers: Remove the crust from the oven and immediately pour the filling evenly over the warm base. Sprinkle the toffee bits on top.
Top with remaining dough: Crumble the reserved dough evenly over the filling.
Final bake: Return the pan to the oven and bake for 25–30 minutes, until the topping is golden and edges are set.
Cool and cut: Let the bars cool completely in the pan. For clean edges, chill the pan briefly before slicing into squares.
Serving Suggestions for Coconut Toffee Cookie Bars
These cookie bars are sweet, rich, and satisfying on their own, but you can elevate the experience further with simple enhancements. Whether you’re serving guests, preparing for an event, or enjoying a quiet moment at home, here are some ideas to make the most of these bars:
Serve warm with ice cream: Slightly reheat a square in the microwave and top with a scoop of vanilla or coconut ice cream.
Add a drizzle: Melt semi-sweet or white chocolate and drizzle it across the cooled bars for an elegant finish.
Pair with coffee or tea: Their buttery, nutty flavor complements hot beverages perfectly—ideal for afternoon treats or brunch tables.
Create a dessert platter: Include these bars alongside brownies, lemon squares, and shortbread for a varied and irresistible dessert spread.
Storage and Make-Ahead Tips
These bars are fantastic for prepping in advance. Their texture holds up well, and they become even more flavorful as the layers settle and firm up over time.
Steps
At room temperature: Store in an airtight container for up to 3 days.
Refrigeration: For longer storage, refrigerate for up to 1 week. Bring to room temperature before serving, or enjoy chilled.
Freezing: Wrap individual bars in plastic wrap and place them in a zip-top freezer bag or airtight container. They’ll keep for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
Recipe Variations and Customizations
Once you’ve mastered the base recipe, you can experiment with a variety of delicious add-ins and swaps to make these bars your own.
Use white or dark chocolate chips in place of semi-sweet for a different flavor profile.
Swap toffee bits for chopped butterscotch chips or caramel baking bits.
Add chopped nuts like pecans or almonds to the crust or topping for extra crunch.
Mix in dried fruit such as chopped dates or cranberries for a sweet and chewy contrast.
Try flavored coconut like toasted or sweetened varieties to add depth and complexity.
These bars are highly adaptable, making them perfect for holidays, potlucks, or weekday treats tailored to your taste.
Frequently Asked Questions (FAQ)
Can I use quick oats instead of old-fashioned oats?
Yes, quick oats can be substituted, but they will create a softer texture. Old-fashioned oats provide more structure and a heartier bite.
What can I use instead of corn syrup?
You can substitute honey or maple syrup in equal amounts, though the flavor and consistency may change slightly.
Do I need to toast the coconut first?
No, the coconut will toast lightly in the oven during baking. If you prefer a deeper flavor, you can toast it separately before adding it to the crust mixture.
Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, and ensure your oats and other ingredients are certified gluten-free.
How do I know when the bars are done baking?
Look for a golden-brown top and edges that are slightly set. The center may still appear a bit soft but will firm up as the bars cool.
Conclusion: A Crowd-Pleasing Treat That’s Easy to Make
These Coconut Toffee Chocolate Chip Cookie Bars are everything you want in a dessert—rich, chewy, sweet, and satisfying. With a base of wholesome oats, buttery coconut, and indulgent layers of toffee and chocolate, they offer a bakery-quality bite with simple, accessible ingredients.
Whether you’re baking for a gathering, prepping desserts for the week, or treating yourself to something special, this recipe delivers consistent, delicious results every time. Customize them with your favorite flavors, serve them warm or chilled, and enjoy the comforting textures and irresistible taste of one of the best bar cookies you’ll ever make.
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Coconut Toffee Chocolate Chip Cookie Bars
Description
These chewy bars combine a buttery oat-coconut crust with gooey sweetened condensed milk and crunchy toffee bits, all studded with melty semi-sweet chocolate chips. Perfect for anyone who loves the contrast of creamy, crunchy, and chocolatey textures in every bite.
Ingredients
CRUST
1 1/4 cups all-purpose flour
1 cup old-fashioned oats
2 cups flaked coconut
1/2 teaspoon salt
3/4 cup brown sugar
1 cup butter, softened
1 egg, lightly beaten
12 ounces semi-sweet chocolate chips
FILLING
14 ounces sweetened condensed milk
1/4 cup light corn syrup
8 ounces toffee bits
Instructions
Preheat the oven to 350°F. In a large mixing bowl, combine flour, oats, coconut, salt and brown sugar. Add the softened butter and beat at low speed until the mixture resembles coarse crumbs. Stir in the beaten egg and continue mixing until a cohesive dough forms, then fold in the chocolate chips. Reserve about one and a half cups of this dough for the topping. Press the remaining dough evenly into the bottom of a lightly greased 13×9-inch baking dish and bake until set, about ten minutes.
While the crust bakes, whisk together the sweetened condensed milk and corn syrup in a small bowl until smooth. When the crust comes out of the oven, pour the condensed milk mixture over the hot base and sprinkle the toffee bits evenly on top. Crumble and scatter the reserved dough over the filling layer, covering it as uniformly as possible. Return the pan to the oven and bake until the topping is golden brown and edges are starting to set, about twenty-five to thirty minutes. Remove from the oven and allow the bars to cool completely in the pan before cutting into squares.
Notes
These bars keep well at room temperature for up to three days if stored in an airtight container. Chilling the pan briefly before slicing will help achieve cleaner edges. For extra decadence, drizzle melted chocolate over the cooled bars or swap in white chocolate chips. You can use light or dark brown sugar in the crust to adjust sweetness and depth of flavor. Cutting the recipe in half works nicely in an 8×8-inch pan.
