Name: Coconut Toffee Chocolate Chip Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup shredded sweetened coconut; 1 cup toffee bits; 1 1/2 cups semi-sweet chocolate chips

Chewy, buttery, and indulgent—these Coconut Toffee Chocolate Chip Cookie Bars are everything I crave in a sweet treat. Packed with crunchy toffee bits, melty chocolate chips, and a tropical touch of sweetened shredded coconut, each bite delivers layers of flavor and texture. They’re incredibly easy to make, and perfect for bake sales, potlucks, or just a cozy night in with dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 1/2 cups all-purpose flour

1 1/2 cups shredded sweetened coconut

1/2 teaspoon salt

1 cup toffee bits

1 1/2 cups semi-sweet chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and prepping a 9×13-inch baking pan with parchment or a light grease.

In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the texture turns light and fluffy.

I beat in the eggs one at a time, then mix in the vanilla extract.

Separately, I whisk together the flour, baking soda, and salt. I gradually combine this with the wet mixture, stirring just until blended.

I fold in the shredded coconut, toffee bits, and chocolate chips so they’re evenly distributed.

The dough goes into the prepared pan, spread out and smoothed with a spatula.

I bake it for 25–30 minutes, until the edges are golden and a toothpick inserted in the center comes out with only a few moist crumbs.

After baking, I let the bars cool completely in the pan before slicing into squares.

Servings and timing

Servings: 12 bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal per bar

Variations

I sometimes swap semi-sweet chocolate chips with dark chocolate or milk chocolate depending on my mood.

For added crunch, I like to stir in chopped pecans or almonds.

If I want a more tropical vibe, I add a splash of coconut extract or even some chopped dried pineapple.

A sprinkle of flaky sea salt on top right after baking gives a beautiful sweet-salty contrast.

I’ve also tried mixing in white chocolate chips for a sweeter flavor profile—it works beautifully.

Storage/Reheating

Once cooled, I store the bars in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a single layer, then stack them with parchment between each bar. They thaw quickly at room temp, or I warm them in the microwave for 10–15 seconds for that just-baked feel.

FAQs

How do I know when the bars are done baking?

I check that the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. I avoid overbaking to keep the bars chewy.

Can I make these cookie bars gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking flour blend. I make sure the blend contains xanthan gum for structure.

Can I use unsweetened coconut instead?

I’ve tried it, but I find sweetened shredded coconut adds more moisture and flavor. If I use unsweetened, I sometimes increase the sugar slightly.

Can I double this recipe?

Absolutely. I double the ingredients and use two 9×13-inch pans or a single large sheet pan. I adjust baking time slightly and keep a close eye on it.

How long do these bars stay fresh?

At room temperature in an airtight container, they stay fresh for about 4 days. In the freezer, they can last up to 2 months.

Conclusion

These Coconut Toffee Chocolate Chip Cookie Bars are the perfect balance of chewy, sweet, and rich. I love how easy they are to make and how they never fail to impress. Whether I’m baking for friends or just indulging myself, this recipe hits the spot every time.