Description
These Coconut Caramel Pecan Bars feature a buttery shortbread crust layered with a rich coconut-pecan filling, topped with a luscious homemade dulce de leche. Perfectly baked to a golden finish, they combine sweet, nutty, and tropical flavors in every bite, making them an indulgent treat for gatherings or dessert cravings.
Ingredients
Shortbread Crust
- 1 cup salted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 cup unsweetened coconut flakes, divided
Coconut-Pecan Filling
- 1 (14-ounce) can sweetened condensed milk
- 2 cups roughly chopped pecans
- ½ cup unsweetened coconut flakes
Dulce de Leche Topping
- 1 (14-ounce) can sweetened condensed milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position the rack in the center. Line a 9×9-inch baking dish with parchment paper to ensure easy removal of the bars.
- Make the Shortbread Crust: In a stand mixer fitted with the paddle attachment, combine softened butter, granulated sugar, all-purpose flour, and half of the unsweetened coconut flakes. Beat on medium speed until ingredients are just combined, about 3 minutes, forming a crumbly dough.
- Press and Bake Crust: Using clean hands, evenly press the shortbread dough into the bottom of the prepared baking dish. Bake the crust for 30 minutes until set and lightly golden.
- Prepare the Coconut-Pecan Filling: While the crust bakes, mix the sweetened condensed milk, roughly chopped pecans, and the remaining coconut flakes in a small bowl until well combined.
- Add Filling and Continue Baking: Remove the crust from the oven. Pour the coconut-pecan mixture evenly over the hot crust and spread carefully. Return to the oven and bake for an additional 20 minutes or until the topping is set and turns a light golden brown. Allow the bars to cool completely.
- Make Dulce de Leche: Increase oven temperature to 425°F (220°C). Pour the remaining can of sweetened condensed milk into a metal pie tin and cover tightly with aluminum foil. Place this pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the pie tin. Bake in the oven for about 90 minutes, adding more hot water as needed to maintain the water level, until the sweetened condensed milk has thickened and turned golden brown. Remove from oven and whisk until smooth.
- Assemble the Bars: Drizzle the prepared dulce de leche over the cooled coconut pecan bars. Optionally, sprinkle with extra coconut flakes for garnish. Cut into squares and serve.
Notes
- Make sure to monitor the water level when baking the dulce de leche to prevent the pan from drying out.
- Using parchment paper in the baking dish ensures easy removal and clean edges.
- The dulce de leche can be made ahead of time and stored in the refrigerator for up to a week.
- Ensure the bars are completely cooled before drizzling the dulce de leche to prevent it from melting and running.
- For added texture, toast the pecans lightly before mixing into the filling.
- Prep Time: 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
