Coconut Toffee Chocolate Chip Bars

Coconut Toffee Chocolate Chip Bars - made November 12, 2017 from Mom on Timeout

Trying to get caught up on my blog over Thanksgiving weekend.....

I needed to make something for a church potluck but was still working weekends earlier this month so I needed another quick and easy recipe. Hence these bar cookies. They reminded me of magic cookie bars, sans the graham cracker crust, and with oats. But they had coconut, chocolate chips and sweetened condensed milk so there are some similarities.

They're also really easy to make. Make sure you line your baking pan with foil with overhang at the sides so they're easy to take out of the pan and cut into neat squares. Unlike other bar cookies, this makes enough "dough" to do a nice bottom layer while still leaving enough for the top layer. You do want an even bottom layer with no holes or else the filling will leak onto the bottom during baking and make clean up and cutting a bit messy. I had one thin spot on the bottom layer and discovered this personally.

Mine didn't come out as fancy-looking as Mom on Timeout's but they were still good nonetheless. I love that coconut and toffee blend with the chocolate chips and oats. If you're thinking holiday care packages, this would survive well in mailing. Just wrap tightly so they don't dry out in transit.

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
12 ounces semisweet chocolate chips

Filling
14 ounces sweetened condensed milk
1/4 cup light corn syrup
8 ounces toffee bits

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. Crust: Combine flour, oats, coconut, salt and brown sugar in a large bowl of an electric mixer and mix at low speed.
3. Add butter and mix until a crumbly dough forms. Add egg and mix until combined. Stir in chocolate chips.
4. Reserve 1 1/2 cups of dough for topping. Press remaining dough into bottom of prepared pan. Bake 10 minutes.
5. Filling: combine sweetened condensed milk and corn syrup in a small bowl; mix until combined. Pour evenly over hot crust. Sprinkle with toffee bits. Top evenly with reserved crust mixture.
6. Bake 25 to 30 minutes until golden brown. Cool and cut into bars.