I love how these coconut toffee chocolate chip cookie bars turn a classic cookie into an easy, crowd-friendly dessert. They bake up soft and chewy with crisp edges, rich brown sugar flavor, melty chocolate chips, buttery toffee bits, and a subtle coconut sweetness that makes every bite feel indulgent without being fussy.
Why You’ll Love This Recipe
I like this recipe because it comes together in one bowl with simple pantry ingredients. I don’t have to chill the dough or scoop individual cookies, which saves time. I also enjoy how the bars slice cleanly, making them perfect for sharing, parties, or packing into lunches.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup unsalted butter, melted and slightly cooled
1 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour, spooned and leveled
½ teaspoon baking powder
¼ teaspoon fine salt
¾ cup chocolate chips
½ cup toffee bits
½ cup sweetened shredded coconut
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
I whisk the melted butter and brown sugar together until smooth, then mix in the egg and vanilla.
I gently stir in the flour, baking powder, and salt until just combined.
I fold in the chocolate chips, toffee bits, and shredded coconut.
I spread the dough evenly into the prepared pan and smooth the top.
I bake for about 22–26 minutes, until the edges are lightly golden and the center is just set.
I let the bars cool completely in the pan before lifting them out and slicing.
Servings And Timing
I usually cut these into 12 bars.
Prep time: about 10 minutes
Bake time: about 25 minutes
Total time: about 35 minutes
Storage/Reheating
I store the bars in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the refrigerator for up to a week. I like warming individual bars in the microwave for about 10 seconds to bring back that fresh-baked softness.
FAQs
Can I use sweetened or unsweetened coconut?
I usually use sweetened shredded coconut for more flavor, but I find unsweetened works well if I want the bars less sweet.
Can I double this recipe?
I often double it and bake in a 9×13-inch pan. I just add a few extra minutes to the baking time and keep an eye on the center.
How do I know when the bars are done?
I look for lightly golden edges and a center that no longer looks wet. I prefer slightly underbaking for a softer texture.
Can I freeze these cookie bars?
I let them cool completely, then wrap them tightly and freeze for up to 2 months. I thaw them at room temperature before serving.
What type of toffee works best?
I like using store-bought toffee bits, but I also enjoy chopping up soft toffee candy for bigger, gooier pockets.
Conclusion
I keep coming back to these coconut toffee chocolate chip cookie bars because they are simple, reliable, and always a hit. I enjoy how one easy pan delivers big flavor and texture, making this a recipe I’m happy to bake again and again.
