Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 can (14 oz) sweetened condensed milk
- 2 cups shredded sweetened coconut
- 1 cup toffee bits
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9x13 inch baking dish with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg yolk and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Press the dough evenly into the prepared baking dish.
7. In a mixing bowl, combine the sweetened condensed milk, shredded coconut, and toffee bits.
8. Spread the coconut mixture evenly over the dough.
9. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
10. 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
Serving size:
12-16 bars
Nutritional information:
Calories: 385
Fat: 21g
Saturated Fat: 14g
Cholesterol: 68mg
Sodium: 190mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Brown sugar can be used instead of granulated sugar for a slightly different flavor.
- Chopped nuts can be used instead of toffee bits.
Variations:
- Add a layer of melted chocolate on top of the coconut mixture before cutting into bars.
- Use almond extract instead of vanilla extract for a different flavor.
- Add a layer of sliced bananas on top of the dough before adding the coconut mixture.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming with the sugar.
- Use a spatula to spread the coconut mixture evenly over the dough.
- Allow the bars to cool completely before cutting into squares to prevent them from falling apart.
Storage instructions:
Store the bars in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the bars for 10-15 seconds to warm them up before serving.
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 additional toffee bits on top of the bars before serving.
Pairings:
Serve the bars with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad would be a nice complement to the sweet bars.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk to help it come together.
- If the bars are too soft, bake them for an additional 5-10 minutes.
Food safety advice:
Make sure to use pasteurized eggs in the recipe to avoid the risk of foodborne illness.
Food history:
Toffee is a traditional British candy made from sugar and butter that is boiled to a hard crack stage. It is often mixed with nuts or other ingredients and coated in chocolate. Coconut toffee bars are a modern twist on this classic candy.
Flavor profiles:
The bars are sweet and buttery with a chewy coconut and toffee topping.
Serving suggestions:
Serve the bars as a dessert or a sweet snack.
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