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Brownie Caramel Bars with Coconut
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5 from 1 vote

Brownie Caramel Coconut Bars

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Holly


  • 1/2 cup sugar
  • 2 tablespoon butter or margarine
  • 2 tablespoon water
  • 1 cup semi-sweet chocolate chips
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • 30 caramels
  • 1/4 cup butter
  • 2 tablespoons half-n-half
  • 1/2 cup toasted coconut
  • 1 cup chocolate chips I use half milk and half semi-sweet


  • Brownie Layer:
  • Heat oven to 350°F. Line a 9-inch square baking pan with foil and spray with cooking spray.
  • Combine sugar, butter and water in medium saucepan and cook over low heat, stirring constantly, until mixture boils. Remove from heat and immediately add the 1 cup semi-sweet chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Add flour, baking soda and salt, mix well. Stir in the 1/2 cup semi-sweet chocolate chips. Spread batter into prepared pan.
  • Bake 17 to 20 minutes or until toothpick inserted comes out clean.
  • Caramel Layer:
  • While the brownies are baking, prepare the caramel layer by combining caramels, butter and half-n-half in a microwave safe bowl. Microwave for 1 minute then stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred.
  • Immediately pour caramel topping over the brownies and carefully spread out evenly. Sprinkle the top evenly with toasted coconut and chocolate chips.
  • Let brownies cool then cut and enjoy!


My favorite way to toast coconut is to put it in a large skillet and cook it on the stovetop over medium-low heat, stirring frequently, cook it until it's golden brown (about 4-5 minutes). Another way is to heat the oven to 350°F and spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally