Coconut Caramel Bars

In this recipe

Coconut Caramel Bars
These easy to assemble bars are like magic bars only richer; thanks to the addition of Andre Prost Coconut Milk and Werther’s Original Soft Caramels.

36-2 X 1 1/2 inch bar


25 minutes to assemble
25-30 minutes to bake
Total time: 50-55 minutes

1. Preheat oven to 375°F. Spray a 13 x 9 inch baking dish with a non-stick cooking spray or use aluminum foil trick, under Test Kitchen Tip (below).
2. Pour 1/2 cup of Coconut Milk into small bowl. Add corn starch and whisk until combined. Set aside. Pour remaining Coconut Milk into a medium saucepan. Add caramels. Stirring frequently, cook on a low heat until melted. Add reserved coconut milk and barely simmer 2 more minutes. Remove from heat.
3. Meanwhile, melt butter or margarine and sugar in a heavy saucepan until sugar dissolves. Remove from heat. Add wafer crumbs and 1 cup of flaked coconut. Stir until combined. Pour into baking dish. Firmly and evenly press (with bottom of measuring cup) into bottom of dish.
4. Evenly sprinkle chocolate chips, peanut butter chips, nuts and remaining 1 cup flaked coconut across top of crust, in that order. Slowly and evenly pour coconut caramel mixture across top. Bake 25-30 minutes or until edges are slightly brown.
5. Cool on wire rack. While still warm, run a thin knife around edges to loosen. Cover and refrigerate until cold. Cut into bars. Serve cold. Refrigerate up to 1 week.
Test Kitchen Tip

Grease pan and line with aluminum foil with edges overhanging baking dish.  Overhang becomes the handles.  Grease or spray foil with non-stick cooking spray.  When bars are cool, carefully lift out whole cookie bar and cut into squares. An offset spatula is a great tool for firmly pressing edges of crust into pan. Bars are best served cold.