No-Bake Coconut Caramel Slice 🍯🥥
Ingredients:
For the base:
- 1 1/2 cups crushed digestive biscuits or graham crackers
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, melted
- 2 tbsp brown sugar
For the caramel filling:
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 cup desiccated coconut
- 1 tsp vanilla extract
- Pinch of salt
Optional topping:
- 1/2 cup chocolate chips (melted) OR
- Extra shredded coconut or coconut flakes for sprinkling
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Directions:
Step 1: Make the base
1. Combine crushed biscuits, shredded coconut, brown sugar, and melted butter in a bowl.
2. Mix until fully combined and press into a lined 8x8-inch square pan.
3. Press firmly and evenly using the back of a spoon. Refrigerate for 15–20 minutes to set.
Step 2: Make the coconut caramel
1. In a saucepan over medium heat, combine sweetened condensed milk, butter, and brown sugar.
2. Stir constantly until mixture thickens and begins to pull away from the sides (about 8–10 minutes).
3. Remove from heat and stir in desiccated coconut, vanilla extract, and a pinch of salt.
4. Pour the caramel over the chilled base and spread evenly. Let cool for 10 minutes.
Step 3: Add topping (optional)
1. For a chocolate top: melt chocolate chips and spread over the caramel layer.
2. For a classic coconut finish: sprinkle shredded or toasted coconut evenly on top.
3. Chill in the refrigerator for at least 2 hours, or until fully set.
Step 4: Slice and serve
1. Use a sharp knife to cut into bars or squares.
2. Store in the refrigerator for up to 5 days.
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Tips:
- For extra flavor, toast the coconut before adding it to the filling or as a topping.
- Use a mix of milk and dark chocolate for the topping to balance the sweetness.
- Line your pan with parchment paper for easy lifting and clean slicing.
- These bars freeze beautifully — just layer between parchment and store in an airtight container.
- Want it nutty? Add chopped macadamias or pecans to the base or caramel layer!