Tuesday, April 9, 2013

Caramel, Chocolate, and Toasted Coconut Oat Bars

My husband wanted me to make dessert but we've been trying to be healthy so I really didn't have a ton of bad-for-you food around the house. I did however have the ingredients that I use to make my homemade granola (recipe here) and some of my son's Easter candy! Eureka! He'll never miss it. :) He did get 4 Easter bunnies this Easter anyways! 

This turned out so yummy. In fact, it turned out so amazing that we ate the ENTIRE dessert in less than 24 hours; I'm not proud of it, really. Sometimes, we can exercise no self control and that is why I've been attempting to hold off on buying the sweet stuff but when you can whip this up in about 30 minutes....man...

Try it out! But make sure you have a few mouths to feed because I guarantee you will eat it ALL!

And on a side note, this is delicious warm but you will need to eat it with a spoon, I love it the next day when it's hardened and cooled completely. Mmmm, my mouth is watering!


1 cup all purpose flour
1 cup quick cooking oats
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
1 cup mini chocolate hips
1/2 cup dark chocolate chips1/2 cup milk chocolate chips (or use a medium Easter milk chocolate bunny!)
Caramel sauce (find a quick, microwave caramel sauce here)
1/2 cup coconut toasted

1/4 cup quick cooking oats
2 TBSP butter, melted
2 TBSP brown sugar3 Tablespoons all purpose flour
Pinch of salt


Preheat Oven to 350 degrees

Put coconut on a baking sheet and toast for 8-10 minutes but watch carefully so that it will not burn. Toast until golden brown.

In a large bowl, mix together the flour, oats, brown sugar, baking soda and kosher salt. Add in the butter and mix well.

Lightly grease an 8 by 8 inch baking pan, or a 9 in cake/pie pan. Press the mixture in the bottom of the pan.

Bake for 10 minutes. 

Remove from oven and top with a drizzle of caramel sauce and add chocolate and toasted coconut evenly on top of the oatmeal mixture. Mix the topping ingredients together and crumble over the chocolate and toasted coconut.

Bake at 350 degrees for 15-17 minutes.

Cool completely before cutting into squares or triangles (like a pie) if using a round pan.
I can never wait too long though so I end up needing a spoon!

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