Coconut Caramel Pecan Bars with Dulce de Leche Recipe

If you’re craving a dessert that perfectly balances rich caramel, crunchy pecans, and tropical coconut vibes, then the Coconut Caramel Pecan Bars with Dulce de Leche Recipe is going to be your new obsession. These bars start with a tender, buttery shortbread crust that holds a luscious blend of gooey coconut and toasted pecans, all crowned with a silky homemade dulce de leche drizzle. Every bite is a perfect harmony of textures and flavors, making them ideal for anytime you want an indulgent treat that feels both nostalgic and delightfully fresh.

Ingredients You’ll Need

Simple, quality ingredients are the secret to making these bars shine. Each component contributes something special — from the nutty crunch of pecans to the tropical sweetness of coconut flakes and the creamy depth of homemade dulce de leche.

• Salted butter: Provides a rich, tender base essential for the buttery shortbread crust.
• Granulated sugar: Sweetens the crust perfectly without overpowering the other flavors.
• All-purpose flour: Creates the sturdy yet tender foundation for this bar.
• Unsweetened coconut flakes: Adds chewy texture and that unmistakable coconut aroma; divided for crust and filling.
• Sweetened condensed milk: Key for both the luscious filling and the divine dulce de leche topping.
• Roughly chopped pecans: Introduce a toasted crunch and nutty depth that complement the sweetness beautifully.

How to Make Coconut Caramel Pecan Bars with Dulce de Leche Recipe

Step 1: Prepare and Bake the Shortbread Crust

First, preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper for easy removal. Using a stand mixer fitted with a paddle attachment, beat together the softened salted butter, granulated sugar, flour, and half of the coconut flakes until your dough just comes together. Press this buttery mixture evenly into your prepared pan using clean hands. Bake it for about 30 minutes until it’s set and just starting to turn golden. This crust is the buttery base that holds everything together, so don’t rush this step!

Step 2: Add the Coconut-Pecan Filling

While the crust bakes, mix the sweetened condensed milk with the chopped pecans and the remaining coconut flakes in a bowl. This filling mixture brings the gooey texture and toasty coconut flavor that make these bars irresistibly delicious. Once the crust is out of the oven, pour this mixture evenly on top and spread it gently. Pop it back in the oven for about 20 minutes, or until the filling sets with a light golden brown color. Let it cool fully so the bars can firm up properly before the next step.

Step 3: Make the Dulce de Leche

Here’s the secret that takes these bars over the top—homemade dulce de leche. Increase your oven temperature to 425°F. Pour the other can of sweetened condensed milk into a metal pie tin and cover tightly with foil to prevent a skin from forming. Place this pie tin inside a larger baking dish filled halfway with hot water. Bake it for approximately 90 minutes, topping off water as needed, until it transforms into a thick, golden caramel. Whisk smooth and prepare to drizzle this luscious sauce over the bars.

Step 4: Assemble and Finish

Drizzle the warm dulce de leche generously over the cooled bars. For an extra pop of flavor and texture, sprinkle additional coconut flakes on top. Once the dulce de leche sets slightly, your Coconut Caramel Pecan Bars with Dulce de Leche Recipe is ready to be sliced and savored—preferably with a big smile!

How to Serve Coconut Caramel Pecan Bars with Dulce de Leche Recipe

Garnishes

These bars are stunning as is, but a sprinkle of toasted coconut flakes or a pinch of flaky sea salt amps up their appeal even more. You could also add a light dusting of powdered sugar or a few chopped pecans on top for some extra crunchiness and visual charm.

Side Dishes

Pair these bars with a scoop of vanilla ice cream or a dollop of whipped cream to add a creamy contrast to the chewy, nutty bite. A fresh berry compote or even a hot cup of coffee or tea helps balance the sweetness and makes your snack or dessert feel truly special.

Creative Ways to Present

For a crowd, arrange these bars on a wooden serving board alongside small ramekins of dulce de leche and coconut flakes for guests to customize their treats. Wrapped individually in parchment with a decorative ribbon, they also make fantastic gifts or party favors that showcase your thoughtful homemade touch.

Make Ahead and Storage

Storing Leftovers

Keep leftover bars in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is best to maintain texture and freshness. Bring them to room temperature before serving to enjoy the optimal gooeyness.

Freezing

You can freeze these bars for up to a month by wrapping them tightly in plastic wrap and then foil. Thaw them overnight in the fridge, and if you want, gently warm them in the oven for a few minutes to revive that freshly baked feel.

Reheating

Reheat individual bars in a microwave for about 15-20 seconds to soften the dulce de leche and enhance their gooey center. Alternatively, a brief warm-up in a toaster oven preserves the crisp edges while melting the caramel topping slightly.

FAQs

Can I make the dulce de leche on the stovetop instead of the oven?

Absolutely! You can simmer the sweetened condensed milk in a water bath on the stovetop for about two hours, stirring occasionally. Just be sure the can stays fully submerged to avoid burning or overheating.

What if I don’t have pecans; can I substitute another nut?

Yes, walnuts, almonds, or even hazelnuts would work beautifully. Just chop them roughly and toast if desired to bring out their flavor before adding to the filling.

Is it okay to use sweetened coconut flakes instead of unsweetened?

You can, but remember the bars will be sweeter overall. If you love extra sweetness, go for it! Otherwise, unsweetened coconut is best to balance the flavors.

How do I prevent the shortbread crust from becoming soggy?

Make sure to bake the crust fully before adding the filling. Also, let the bars cool completely before slicing to help everything set firmly and avoid sogginess.

Can I make this recipe gluten-free?

Yes, by substituting the all-purpose flour with a reliable gluten-free flour blend that includes xanthan gum, you’ll still get a delicious, tender crust perfect for these bars.

Final Thoughts

The Coconut Caramel Pecan Bars with Dulce de Leche Recipe is truly one of those desserts that feels like a warm hug in every bite. From the buttery crust to the gooey, nutty filling and that dreamy dulce de leche drizzle, it combines so many wonderful textures and flavors you’ll want to keep a batch ready at all times. Trust me, once you try these bars, they’ll become your new favorite way to celebrate sweetness and joy anytime you please. Go ahead, bake a pan and share the love!

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