Description
Delicious no-bake cookies featuring a buttery graham cracker base, chewy caramel coconut layer, and a rich chocolate drizzle, perfect for any occasion.
Ingredients
Cookie Base
- 1 1/2 cups graham cracker crumbs (Or crushed shortbread)
- 1/2 cup melted butter
- 1/4 cup brown sugar
- 1 pinch salt (To taste)
Caramel Coconut Layer
- 14 oz soft caramels (Or caramel bits)
- 1/4 cup sweetened condensed milk (Or heavy cream)
- 1 cup shredded coconut (Sweetened or unsweetened, optional to toast)
- 1 pinch salt
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil or butter (To help drizzle nicely)
Instructions
Preparation
- Line your pan with parchment paper.
- Mix crumbs, melted butter, brown sugar, and salt. Press into the pan.
- Chill the base while you melt the caramel.
Caramel Coconut Layer
- Melt caramels with condensed milk (or cream) on low heat in a saucepan.
- Stir in shredded coconut and salt once the caramel is smooth.
- Spread the caramel coconut mixture over the chilled base quickly.
Chocolate Drizzle
- Melt chocolate chips with coconut oil in a microwave or double boiler.
- Drizzle melted chocolate over the coconut layer in a crisscross pattern.
Chilling
- Chill for 1 to 2 hours until firm.
- Once set, slice into bars and serve.
Notes
Press the crust firmly for better structure. Keep the caramel heat low to avoid burning. Chill the bars adequately before slicing for cleaner edges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American