Caramel Coconut Pecan Bars

Caramel Coconut Pecan Bars

Tips for Making Caramel Coconut Pecan Bars

• Caramel cake mix can be hard to come by sometimes. If you're unable to find it, I've made these bars with butter pecan and yellow cake mix, too. They're different yet, still delicious.
• Dulce de Leche is a luscious thick caramel. It's readily available in most grocery stores in the Hispanic foods section. You can also find it in specialty food markets like World Market and Williams Sonoma.
• You may also be able to adapt this recipe with a thick caramel ice cream topping in the same amount.
• If you'd like to make your own, checkout my technique for making homemade dulce de leche in a slow cooker.

Other Dessert Bars to Add to the Menu

Other caramel desserts you may enjoy:

• Rich and delicious no bake Caramel Pecan Turtle Scotcheroos.
• Easy Caramel Pecan Sticky Rolls ideal for breakfast, brunch or dessert.
• You may also enjoy this recipe for Caramel Pecan Cupcakes from Garnish and Glaze.

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Caramel Coconut Pecan Bars

Prep Time20 mins

Cook Time1 hr

Cooling time2 hrs

Total Time3 hrs 20 mins

Course: Dessert

Cuisine: American

Keyword: caramel-coconut-bars, caramel-coconut-pecan-bars, caramel-cookie-bars

Servings: 24 bars

Calories: 250kcal

Author: Melissa Sperka

Ingredients

• 1 cup pecan pieces toasted
• 1 15.25 oz box caramel cake mix See Cook's note
• ½ cup quick cooking oats
• 1 tsp ground cinnamon
• ¾ cup cold butter cubed
• 1 13.4 oz can dulce de leche
• 1 5 oz can evaporated milk
• 1 large egg
• ¼ tsp salt
• ½ cup shredded sweetened flaked coconut
• ½ cup English toffee bits

Instructions

• Preheat the oven to 350°F. Spread pecan pieces in a single layer on a baking pan. Toast for 6-8 minutes, then set aside to cool.
• To a medium-size mixing bowl, add the cake mix, oats and cinnamon. Sift together with a whisk.
• Cut the cold butter into the dry ingredients using a hand mixer, food processor, or by hand using a pastry blender. Continue until all of the butter is incorporated and the mixture is crumbly. Separate out 1 cup and keep chilled.
• Press the remaining mixture into an 13 x 9 inch non stick metal pan that has been sprayed with a baking spray.
• Bake for 15 minutes until the edges begin to brown.
• Meanwhile, using an electric mixer or a whisk, whip together dulce de leche, evaporated milk, egg and salt.
• Layer the pecans, toffee bits and coconut over the crust. Drizzle the caramel filling evenly on top.
• Crumble reserved chilled streusal topping and place back into the oven. Bake for 35-40 minutes until golden.
• Cool completely in the pan on a baking rack before cutting.
• Store in an airtight container at room temperature for up to 3 days.

Notes

• If you're unable to find caramel cake mix you can adapt using butter pecan or yellow cake mix. They're different yet, still delicious.
• Dulce de Leche is a luscious thick caramel. It's readily available at most grocery stores in the Hispanic foods section.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 257mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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