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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

  • 1 cup salted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup unsweetened coconut flakes, plus more for serving

Coconut-Pecan Filling

  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups roughly chopped pecans

Dolce de Leche

  • 1 (14-ounce) can sweetened condensed milk

Method

  1. Preheat the oven to 350°F with a rack in the center position. Line a 9x9-inch baking dish with parchment.
  2. Make the shortbread crust. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, flour and ½ cup of the coconut flakes on medium speed until just combined, about 3 minutes.
  3. Using your hands press the dough into the prepared baking dish. Bake for 30 minutes.
  4. Meanwhile make the coconut-pecan filling. In a small bowl, combine the sweetened condensed milk with the pecans and the remaining ½ cup of the coconut flakes.
  5. Remove the crust from the oven, pour the coconut-pecan mixture over the top and spread in an even layer. Bake until the top is set and light golden brown, about 20 more minutes. Let cool completely.
  6. Make the dulce de leche. Increase the oven temperature to 425°F. Pour the 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 in the oven and cook (adding more water if needed) until golden brown and thick, about 90 minutes. Whisk until smooth.
  7. Drizzle the dulce de leche over the top of the pecan bars and sprinkle with more coconut flakes if desired.