📌 Description

These Coconut Caramel Fudge Bars are a decadent layered dessert featuring:

A buttery shortbread crust
A thick, creamy coconut filling
A glossy, caramelized top layer

The texture is soft yet firm enough to slice cleanly into squares. The coconut adds natural sweetness and chewiness, while the buttery base balances the richness.

Perfect for:

Holiday dessert tables
Thanksgiving & Christmas baking
Potluck gatherings
Home bakery dessert menus
High-profit dessert bar sales

🛒 Ingredients

For the Shortbread Base:

1 cup (226g) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

For the Coconut Cream Filling:

1 can (14 oz) sweetened condensed milk
1 ½ cups sweetened shredded coconut
2 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

Optional Caramel Glaze (for extra richness):

½ cup brown sugar
2 tablespoons butter
2 tablespoons heavy cream

👩‍🍳 Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C).
Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Shortbread Base

In a mixing bowl:

Cream butter and sugar until light and fluffy (about 2–3 minutes).
Add flour and salt.
Mix until a crumbly dough forms.

Press the mixture evenly into the bottom of the prepared pan.

Bake for 15 minutes until lightly golden around the edges.

Remove from oven and set aside.

Step 3: Prepare the Coconut Filling

In a large bowl:

Whisk eggs until lightly beaten.
Add sweetened condensed milk and vanilla extract.
Stir in shredded coconut.
Add flour and mix until smooth.

Pour the mixture evenly over the warm crust.

Step 4: Bake Again

Return to oven and bake for 20–25 minutes, or until the center is set and the top is lightly golden.

Do not overbake — the bars will firm up as they cool.

Step 5 (Optional): Add Caramel Glaze

For extra indulgence:

In a small saucepan, melt butter over medium heat.
Add brown sugar and heavy cream.
Stir continuously until thickened (about 2–3 minutes).
Pour lightly over baked bars.

Let cool completely before slicing.

🧊 Cooling & Storage Tips

Allow bars to cool at room temperature for 1 hour.
Refrigerate for at least 2 hours before cutting for clean slices.
Store in an airtight container:
- Refrigerator: up to 5 days
- Freezer: up to 2 months

For best texture, serve slightly chilled or at room temperature.

💡 Expert Baking Tips

✔ Use full-fat sweetened condensed milk for the richest flavor.
✔ Toast coconut beforehand for a deeper nutty taste.
✔ Line pan with parchment for easy removal.
✔ Use a sharp knife wiped clean between cuts for perfect squares.

🥄 Variations

1. Chocolate Coconut Bars

Add ½ cup mini chocolate chips to the filling.

2. Salted Caramel Version

Sprinkle flaky sea salt over caramel glaze.

3. Keto Coconut Bars

Use almond flour crust and sugar-free condensed milk alternative.

4. Gluten-Free Option

Substitute all-purpose flour with 1:1 gluten-free baking flour.

❓ Frequently Asked Questions

1. Can I use unsweetened coconut?

Yes, but the bars will be less sweet. You may need to increase sugar slightly.

2. Why are my bars too soft?

They likely need more cooling time. Refrigeration helps them firm up.

3. Can I make these ahead of time?

Absolutely. They’re even better the next day after flavors settle.

4. How do I prevent a soggy crust?

Pre-bake the crust fully before adding filling.

5. Can I double the recipe?

Yes — use a 9×13-inch pan and increase bake time by 5–10 minutes.

💰 Why These Bars Are Great for a Home Baking Business

These Coconut Dessert Bars are:

Budget-friendly to make
High perceived value
Easy to batch bake
Excellent for holiday dessert boxes
Great for coffee shop menus

Estimated ingredient cost is low, but they can sell for premium pricing due to their rich flavor and gourmet appearance.

🥥 Nutritional Overview (Approximate per square)

Calories: 280
Fat: 18g
Carbohydrates: 30g
Sugar: 22g
Protein: 4g