A delicious pairing of flavors and textures await! These Coconut Caramel Pecan Cookie Bars from Jamie Lothridge of MyBakingAddiction are packed with sweetened coconut, pecans and semi-sweet morsels making them the perfect treat to bake up and share!
Coconut Caramel Pecan Cookie Bars offer a rich blend of chewy coconut, crunchy pecans, and smooth caramel, all delightfully balanced by NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels. Crafted with NESTLÉ® CARNATION® Sweetened Condensed Milk, these bars are both quick and easy to make but yield a complex taste profile that will make them disappear fast.
Perfect for sharing, but also ideal for a solitary indulgence, these coconut pecan bars make a great snack or dessert. Whether you’re looking for a sweet treat to bring to a gathering or simply want to satisfy your sweet tooth, these bars, made with NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, will exceed your expectations. The combination captures the essence of homemade goodness in less than an hour, making it a go-to recipe for any dessert lover.
Ingredients
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Key Products
The key Nestlé products you need to cook this delicious recipe
Directions
Step 1
Preheat oven to 350°F. Line an 8-inch-square baking pan with foil or parchment paper and spray with nonstick cooking spray.
Step 2
Press cookie dough into prepared baking pan.
Step 3
Bake for 10 minutes; remove from oven.
Step 4
Combine pecans, coconut and salt in a small bowl. Sprinkle over dough. Drizzle sweetened condensed milk over the coconut and pecans. Sprinkle with morsels.
Step 5
Bake for an additional 22 to 24 minutes or until edges are browned and set. Cool 30 minutes in pan on wire rack.
Step 6
Drizzle caramel sauce over bar. Cool completely in pan on wire rack. Cut into bars.
For a chewier caramel top, microwave 6 unwrapped caramel candies with 1 teaspoon milk for 20 to 30 seconds or until melted; stir until smooth. Drizzle sauce over bar.
Make It
Step 1
Preheat oven to 350°F. Line an 8-inch-square baking pan with foil or parchment paper and spray with nonstick cooking spray.
Step 2
Press cookie dough into prepared baking pan.
Step 3
Bake for 10 minutes; remove from oven.
Step 4
Combine pecans, coconut and salt in a small bowl. Sprinkle over dough. Drizzle sweetened condensed milk over the coconut and pecans. Sprinkle with morsels.
Step 5
Bake for an additional 22 to 24 minutes or until edges are browned and set. Cool 30 minutes in pan on wire rack.
Step 6
Drizzle caramel sauce over bar. Cool completely in pan on wire rack. Cut into bars.
For a chewier caramel top, microwave 6 unwrapped caramel candies with 1 teaspoon milk for 20 to 30 seconds or until melted; stir until smooth. Drizzle sauce over bar.
Ingredients
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