Barnie's Mocha Coconut Caramel Crunch Bar is inspired by the newest flavor in our lineup for Barnie's Coffee - the Santa's Mocha Christmas Coffee - with profile notes of coconut, caramel, and mocha. This recipe is SWEET and DELICIOUS, you're sure to love!
It's very easy to make and flavorful to indulge. Pairs well with any of our Barnie's Coffee.
INGREDIENTS
• 2 cups shredded Coconut
• 2 Butter sticks unsalted softened (1 cup)
• 1/2 cup of Brown Sugar
• 3 tsp Vanilla Extract
• 2 1/2 cups of All-Purpose Flour
• 1 tsp Water
• 1 large Egg
• 1/2 tsp table salt
• 1/2 tsp baking powder
• 1 cup Caramel (about 36 individual caramel candies)*
• 1 1/2 cup chocolate chips
• 1 tablespoon milk or heavy cream
*use caramel sundae sauce if you don't want to melt the caramel candies.
INSTRUCTIONS
- Preheat oven to 300 degrees Fahrenheit. Toast Coconut by spreading on a 9x13 pan and bake in preheated oven for 18-22 minutes. Watch it closely toward the end, as it will get golden to dark brown very quickly. Remove coconut from the oven, and set aside.
- Increase the oven temperature and heat to 350 degrees Fahrenheit. Line a baking dish with parchment paper allowing the side to hang over the dish or we used cooking spray to spray the sides so it wouldn't stick in the end.
- In a large bowl beat together softened butter, sugar, vanilla, and the egg. Then mix in the flour, salt, baking powder, and 1 1/2 cups of toasted coconut.
- Spread the mixture in your pan and bake for 15 minutes.
- Melt your caramel and drizzle across the top. Bake for an additional 13 minutes. When done, it'll be medium brown and caramel will be bubbly.
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Remove the crust from the oven and work quickly to cut bars leaving them from the pan, but be careful it's HOT too. Just makes it easier to cut these bars when they are warm.
- Melt your chocolate chips for the top layer. Spread evenly on top of the bars. Set aside to cool completely. Garnish with reserved toasted coconut. Enjoy!
