Monday, June 10, 2013

Coconut Toffee Bars

Sometimes only a blondie will do.  On the other end of the spectrum from dark, fudgy brownies, blondies have such a buttery-sweet quality to them that is so satisfying and comforting.  With the rich flavor of butterscotch to serve as a vehicle for other ingredients, what goes into them is entirely a personal matter.   Some bakers will insist on adding chocolate chips and/or walnuts to their bar cookies, while others will push the limits and add everything but the kitchen sink.


For this particular version of blondies I decided to add toffee bits in order to complement the butterscotch flavor of the brown sugar, as well as flaked coconut for added texture and sweetness.  The bars that emerge from the oven are heavenly squares of tender richness which immediately beckon you to have one.  Patience!  The bar cookies need to cool completely before they're divvied up into generous portions.

My Coconut Toffee Bars are rich, it's true, but they're the type of cookie you'll want to indulge in when the time is right.  I love how some of the toffee bits remain on the surface of the bar cookies, while others sink to the bottom and form pools of soft toffee.  The flaked coconut is an added bonus.

Let's bake something sweet & delicious!


Coconut Toffee Bar Ingredients
  • 2 sticks or 16 tablespoons {226 g.} unsalted butter, room temperature
  • 1 3/4 cups {375 g.} packed light brown sugar
  • 1/4 cup {50 g.} granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoon {10 ml.} pure vanilla extract
  • 2 3/4 cups {370 g.} all-purpose flour
  • 1/4 teaspoon {1.25 ml.} fine sea salt
  • 1/2 teaspoon {2.5 ml.} baking powder
  • 2/3 cup {60 g.} sweetened flaked coconut
  • 8 oz. or 1 1/3 cup {226 g.} toffee bits


Yield: 15 bar cookies
Equipment: 9x13” aluminum baking pan

Spray a 9x13” baking pan with nonstick cooking spray or butter it, line the longest side with parchment paper with at least a 1-2” overhang on each side.  Keep it ready.

Center Oven Rack
Preheat to 350° F (177°C)
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until lightened, about 30 seconds to 1 minute.  Add the light brown sugar & granulated sugar and continue beating on medium speed until light & fluffy, about 3-4 minutes. Stop & scrape down the bowl & paddle at least once.
  2. Add the eggs one at a time and beat until thick on medium speed.  Add the vanilla extract & beat until combined.
  3. In a medium bowl, add the all-purpose flour, fine sea salt and baking powder.  Whisk to combine throughly and evenly.  Add the dry ingredients on low speed, mixing just until combined.
  4. Remove the bowl and paddle from the mixer.  Using a large spatula, combine the toffee bits and flaked coconut into the batter.
  5. Put the batter into the prepared pan and distribute it evenly with an offset spatula. 
Bake for approximately 25-30 minutes.


The top should feel set.

Let the cookie bar cool completely in the pan.

Loosen the sides of the bars before gently lifting the cookie slab and removing it onto a cutting board.  Cut into 15 bars.

Pile them high onto a cake stand and let everyone have a bar.



Have fun baking!

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