Caramel Coconut Pecan Bars

Caramel Coconut Pecan Bars

Servings 24
Author Melissa Sperka


  • 1 cup toasted pecan pieces
  • 1 box [16.25 oz] caramel cake mix [I used Duncan Hines]
  • 1/2 cup quick cooking oats
  • 1 tsp ground cinnamon
  • 3/4 cup cold butter cubed
  • 1 can [13.4 oz] dulce de leche [*see cook's note]
  • 1 can [5 oz] evaporated milk
  • 1 large egg
  • 1/4 tsp salt
  • 1/2 cup shredded coconut
  • 1/2 cup English toffee bits


  • Preheat the oven to 350°F. Spread the pecan pieces on a baking pan in a single layer. Toast for 6-8 minutes, then set aside to cool.
  • To a mixing bowl, add the cake mix, quick cooking oats and ground cinnamon. Sift together. Cut in the cold butter 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 9 x 13 inch non stick metal pan that has been sprayed with a baking spray. [like Bakers Joy]
  • Bake for 15 minutes until the edges begin to brown.
  • Whip together the 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 the chilled streusal topping and place back into the oven.
  • Bake for 35-37 minutes until golden.
  • Cool completely before cutting.


*Dulce de Leche is a luscious thick caramel. It's readily available at most grocery stores in the Hispanic foods section.