Coconut Toffee Bars

Coconut Toffee Bars - made June 17, 2020 from Chocolate Chocolate by Lisa Yockelson (originally called Classic Toffee Bars)

If you like coconut and toffee in a blondie bar that includes chocolate chips for a little chocolate fix, this is for you.

It's one of those easy, one-bowl recipes that take less time to mix than for the oven to preheat. It's also great for mailing in the summer heat as, barring the chocolate chips, it'll hold up in high temperatures. And even a little melty-chocolate chips add to the gooeyness of the bar cookies when they arrive.

This is definitely not something you want to overbake (none of them are) but especially this one as it can become cakey if baked too long and dry. Good flavor on this one and as always, I love the chewiness of the coconut. Use a heavy hand with the toffee bits if you like toffee.

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
7 packages (1.4 ounces each) milk chocolate-covered toffee, such as Heath Milk Chocolate English Toffee Bar, chopped
1 cup sweetened flaked coconut
3/4 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line an 8 x 8-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
3. In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs and vanilla extract.
4. Add the dry ingredients, mixing in just until combined. Fold in toffee bits, coconut and chocolate chips.
5. Scrape the batter into the prepared pan and smooth top with small metal spatula. Bake until toothpick inserted in the center comes out clean or with a few moist crumbs, about 30 to 35 minutes. Cool completely before cutting and serving.