Coconut Toffee Chocolate Chip Cookie Bars

Coconut Toffee Chocolate Chip Cookie Bars—rich, chewy, and decadent, loaded with toasted coconut, gooey chocolate, and buttery toffee crunch!

Why You’ll Love This Recipe

• Rich, buttery, and chewy texture in every bite
• Easy to prepare and bake in one pan—no scooping needed
• Perfect for potlucks, parties, or gifting
• Sweet, salty, and chocolaty all in one treat
• Customizable with your favorite add-ins
• A delicious twist on traditional chocolate chip cookies
• Stores and travels well
• Freezer-friendly for make-ahead desserts
• Golden, crisp edges with a soft, gooey center
• Irresistible flavor combo of chocolate, coconut, and toffee

Ingredients

• 1 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup toffee bits

Directions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease lightly.
2. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
3. Beat in eggs and vanilla extract until well blended.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually stir the dry ingredients into the wet mixture until just combined.
6. Fold in chocolate chips, shredded coconut, and toffee bits evenly.
7. Spread dough into the prepared pan and smooth the top.
8. Bake for 25–30 minutes, or until edges are golden and center is set but soft.
9. Cool completely in the pan before slicing into bars.

Servings And Timing

• Servings: 24 bars
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Calories per serving: 310 kcal

Variations

• Nutty Addition: Stir in chopped pecans or walnuts for added crunch.
• Dark Chocolate Twist: Use dark chocolate chips instead of semi-sweet for deeper flavor.
• Sea Salt Finish: Sprinkle flaky sea salt on top before baking for a sweet-salty combo.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend to make them gluten-free.
• Mini Bars: Bake in a mini muffin pan for bite-sized cookie cups.
• Espresso Kick: Add 1 teaspoon instant espresso powder to the batter for a mocha twist.

Storage/Reheating

• Storage: Keep bars in an airtight container at room temperature for up to 5 days.
• Refrigeration: For extended freshness, refrigerate for up to 1 week.
• Freezing: Wrap individual bars or the whole pan tightly and freeze for up to 3 months.
• Reheating: Warm individual bars in the microwave for 10–15 seconds to restore gooeyness.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but the bars will be slightly less sweet. You can add a tablespoon of extra sugar to balance it.

What kind of toffee bits should I use?

Store-bought toffee bits like Heath baking bits work perfectly for this recipe.

Can I make these without eggs?

Yes, use a flax egg or a commercial egg replacer if needed, but the texture may vary slightly.

Can I bake these in a smaller pan?

You can use an 8×8 or 9×9-inch pan for thicker bars, but increase baking time by 5–10 minutes.

How do I know when they’re done baking?

The edges should be golden brown and a toothpick inserted should come out with moist crumbs.

Can I substitute butter with margarine or coconut oil?

Butter is recommended for flavor, but melted coconut oil can be used for a dairy-free version.

Are these good for mailing or gifting?

Yes, they travel well when cooled and wrapped individually or in layers with parchment paper.

Can I reduce the sugar?

You can reduce each sugar by about 1/4 cup without majorly affecting the texture.

What can I serve these with?

They pair wonderfully with coffee, milk, or a scoop of vanilla ice cream.

Do I need to chill the dough?

No chilling required—these bars go straight from mixing bowl to oven.

Conclusion

Coconut Toffee Chocolate Chip Cookie Bars are the ultimate dessert bar—chewy, rich, and full of indulgent flavor. Whether you’re baking for a crowd or just treating yourself, these bars strike the perfect balance of gooey chocolate, sweet coconut, and buttery toffee. Quick to prepare and always a hit, they’re a must-have in your baking rotation for any sweet occasion.

Explore More Dessert Bar & Cookie Favorites

• Satisfy your sweet tooth with ultra-fudgy fudgy cosmic brownies — chewy, chocolate-packed, and nostalgic.
• Go international with the rich and nutty Dubai-inspired chocolate halva bars — a unique treat with a luxurious twist.
• If you enjoy fruity richness, you’ll love the tangy-sweet combo in these zesty lemon crumble bars.
• Looking for a classic with a twist? Try the indulgent cheesecake-filled chocolate chip cookies — soft, gooey, and unforgettable.
• For tropical lovers, pair your cookie bars with the coconut chocolate almond bark — loaded with crunch and island-inspired flavor.

Coconut Toffee Chocolate Chip Cookie Bars

---

• Author: Chef Clara
• Total Time: 40 minutes
• Yield: 24 bars 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These Coconut Toffee Chocolate Chip Cookie Bars are rich, chewy, and packed with chocolate chips, sweet toffee bits, and shredded coconut. Baked to golden perfection, they’re a guaranteed crowd-pleaser for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup toffee bits

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease.
2. In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
3. Beat in eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to the wet ingredients and stir until just combined.
6. Fold in chocolate chips, coconut, and toffee bits until evenly distributed.
7. Spread the dough evenly into the prepared pan, smoothing the top.
8. Bake for 25–30 minutes or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
9. Allow to cool completely in the pan before slicing into bars.

Notes

• For extra gooey bars, underbake slightly and cool completely before cutting.
• Bars can be stored in an airtight container for up to 5 days.
• Try substituting butterscotch chips for a twist.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 310
• Sugar: 22g
• Sodium: 115mg
• Fat: 17g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg