Coconut Toffee Chocolate Chip Bars

Coconut Toffee Chocolate Chip Bars - made May 21, 2021 from Mom on Timeout

Coconut and toffee - hard to beat that combination if you're a coconut lover or a toffee lover or both.

With summer coming up (although with the current heat waves hitting the country, it feels like summer already pranced right in and sat down), these are good for picnics and any other outdoor activities where you have to pack a quick snack and don't want to worry about frosting melting into a mess or fragile baked goods wilting.

It's not that healthy of course but so few things on my blog are. But they are easy to make and pack (and ship) well. In extreme heat, there's only the chocolate to melt and melty chocolate chips aren't a bad thing in a sturdy, chewy bar cookie.

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

1 14-ounce can 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 baking pan with foil and lightly spray with nonstick cooking spray.
2. Crust: Combine flour, oats, coconut and brown sugar in the bowl of a stand mixer and mix at low speed.
3. Add butter and mix until a crumbly dough forms. Add egg and beat until combined. Stir in chocolate chips.
4. Reserve 1 1/2 cups of dough for topping. Press remaining dough into an even layer in the prepared pan. Bake 10 minutes.
5. Filling: combine sweetened condensed milk and corn syrup in a small bowl and mix until combined. Pour evenly over hot crust. Sprinkle with toffee bits. Top evenly with reserved crust mixture.
6. Bake 25 to 35 minutes until golden brown. Cool and cut into bars.