Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce
Special equipment needed:
- 9x9 inch baking pan
- Parchment paper
- Mixing bowl
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and salt until light and fluffy.
3. Add the flour and shredded coconut to the mixing bowl and stir until well combined.
4. Press the mixture evenly into the bottom of the prepared baking pan.
5. Pour the sweetened condensed milk over the crust, spreading it evenly with a spatula.
6. Drizzle the caramel sauce over the sweetened condensed milk.
7. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
8. Allow the bars to cool completely in the pan before cutting into squares.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 16 bars
Nutritional information:
Calories: 240
Fat: 12g
Carbohydrates: 30g
Protein: 3g
Sodium: 90mg
Sugar: 22g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Salted butter can be used instead of unsalted butter, but reduce the added salt accordingly.
- Toasted coconut can be used instead of shredded coconut for a nuttier flavor.
Variations:
- Add chopped nuts, such as pecans or almonds, to the crust for added texture.
- Use chocolate chips instead of caramel sauce for a chocolatey twist.
- Add a layer of sliced bananas or strawberries on top of the sweetened condensed milk before adding the caramel sauce.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar and salt.
- Press the crust mixture firmly into the bottom of the pan to prevent it from crumbling.
- Allow the bars to cool completely before cutting them into squares to prevent them from falling apart.
- Store the bars in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the bars in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The bars can be reheated in the microwave for 10-15 seconds to soften the caramel sauce.
Presentation ideas:
Serve the bars on a platter with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
Sprinkle chopped nuts or chocolate chips on top of the bars for added texture and flavor.
Pairings:
Serve the bars with a cup of coffee or tea for a sweet afternoon treat.
Suggested side dishes:
The bars can be served as a dessert on their own, but can also be paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of melted butter to the mixture and press it firmly into the pan.
- If the bars are too soft, bake them for an additional 5-10 minutes until they are golden brown and set.
Food safety advice:
Make sure to use pasteurized sweetened condensed milk to prevent the risk of foodborne illness.
Food history:
Coconut caramel bars are a popular dessert in many cultures, with variations found in Southeast Asia, the Caribbean, and Latin America.
Flavor profiles:
The bars have a sweet and nutty flavor, with a chewy texture from the caramel sauce and a crunchy texture from the shredded coconut.
Serving suggestions:
Serve the bars as a dessert or snack, either on their own or paired with a hot beverage or ice cream.
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