Coconut Toffee Chocolate Chip Cookie Bars

 

Cookie bars have always held a special place in the hearts of dessert lovers — with their chewy centers, crisp edges, and easy-to-make charm, they’re the perfect blend of texture and flavor. But these Coconut Toffee Chocolate Chip Cookie Bars take everything up a notch.

Imagine the cozy comfort of your favorite chocolate chip cookie, now infused with tropical coconut and crunchy caramelized toffee. That’s exactly what you’ll find in every bite of these indulgent bars — rich, chewy, golden perfection.

Whether you’re whipping up a batch for a potluck, a cozy night in, or just a sweet afternoon pick-me-up, these cookie bars will fill your kitchen with heavenly aromas and leave everyone reaching for seconds.

Ingredients

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup light brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

Dry Ingredients:

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

Mix-Ins:

• 1 cup shredded sweetened coconut

• 1 cup toffee bits (like Heath Bits o’ Brickle)

• 1 cup semisweet chocolate chips

Instructions & Method

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting after baking.

2. Cream Butter & Sugars

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy (about 2–3 minutes).

3. Add Eggs & Vanilla

Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined — don’t overmix.

5. Fold in the Good Stuff

Using a spatula, fold in the coconut, toffee bits, and chocolate chips until evenly distributed.

6. Bake It

Spread the dough evenly into your prepared pan.
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter!).

7. Cool & Slice

Let the bars cool in the pan for at least 30 minutes. Then, use the parchment overhang to lift them out and transfer to a cooling rack.
Cool completely before slicing into squares or bars.

A Little History

While cookie bars evolved from traditional drop cookies, they rose to fame in American kitchens during the mid-20th century, thanks to their ease and crowd-pleasing format.

The inclusion of toffee, a buttery confection that dates back to early 1800s England, brings a deep caramel richness. And the addition of coconut adds a global flair, introducing a touch of the tropics into this classic American treat. Together, they create an irresistibly modern dessert with timeless appeal.

Tips for Perfect Bars Every Time

• Use parchment paper for easy lifting and clean slicing.

• Don’t overbake — slightly underbaked bars are softer and chewier once cooled.

• Try variations like white chocolate chips, chopped nuts, or a sprinkle of sea salt on top.

Serving Suggestions

• Serve warm with vanilla ice cream for a dreamy dessert.

• Pack in school lunches or picnic boxes.

• Wrap individually for gifting or bake sales!

Final Thoughts

These Coconut Toffee Chocolate Chip Cookie Bars are the kind of dessert that checks every box — gooey, chewy, crunchy, sweet, and just a little tropical. They’re easy to make, even easier to love, and perfect for sharing (or not!).