Coconut Caramel Bars


  • 1-13.5 oz can Andre Prost Coconut Milk (not Lite), divided (found in baking section)
  • 2 teaspoons corn starch
  • 1-8.10 oz bag Werther's Original Soft Caramels, unwrapped
  • 1 stick (1/2 cup) butter or margarine
  • 1/4 cup sugar
  • 2 1/2 cups crushed vanilla wafer cookies
  • 2 cups flaked coconut, divided
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips
  • 1 cup chopped salted peanuts

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.


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


  • 36-2 X 1 1/2 inch bar


  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.

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