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Simple Recipes for Every Day

Coconut Caramel Pecan Bars

Coconut Pecan Caramel Bars on a baking tray with caramel sauce in a jar
  • Serves: 12
  • Prep Time:  20 min
  • Cook Time:  2 hrs 20 min

Ingredients

Shortbread Crust

  • 2 cups all purpose flour
  • 1 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened coconut flakes

Filling

  • 1 14 oz can Sweetened Condensed Milk
  • 2 cups pecan halves, half roughly chopped
  • 1 cup unsweetened coconut flakes

Dolce de Leche

  • 1 14 oz can Sweetened Condensed Milk

Method

  1. Preheat oven to 350°
  2. In a stand mixer (or by hand) beat together flour, butter, sugar and ½ cup coconut flakes for 5 minutes on high until light and fluffy.
  3. Using your hands press the dough into a parchment lined 9X9 baking dish. Bake for 30 minutes.
  4. In a small bowl combine 1 14 oz can Eagle Sweetened Condensed Milk along with pecans and remaining coconut flakes. Once crust is done, pour mixture over the top and spread evenly. Bake for another 20 minutes or until top is just golden brown.
  5. Allow to cool before removing from pan.
  6. While it’s cool start the dolce de leche. Preheat oven to 425°F. Pour one 14 oz can of sweetened condensed milk into a metal pie tin and cover tightly with foil. Set the pan into a baking dish and fill with hot water until halfway up the sides of the pie pan. Place on center rack and cook for 90 minutes adding more water if necessary. Once done, remove from oven and whisk the dolce de leche until smooth.
  7. Drizzle over the top of the bars and top with more coconut flakes if desired.