Coconut Caramel Pecan Bars with Dulce de Leche Recipe
These Coconut Caramel Pecan Bars feature a buttery shortbread crust topped with a rich coconut-pecan filling and finished with a homemade dulce de leche drizzle. The combination of toasted coconut, crunchy pecans, and sweet caramelized condensed milk creates a decadent dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- ½ cup unsweetened coconut flakes
Dulce de Leche
- 1 (14-ounce) can sweetened condensed milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a 9×9-inch baking dish with parchment paper for easy removal.
- Make the Shortbread Crust: In a stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, all-purpose flour, and ½ cup of coconut flakes on medium speed until just combined, about 3 minutes. Press the dough evenly into the prepared baking dish using your hands.
- Bake the Crust: Place the crust in the oven and bake for 30 minutes until set and lightly golden.
- Prepare the Coconut-Pecan Filling: While the crust bakes, mix the sweetened condensed milk with chopped pecans and the remaining ½ cup of coconut flakes in a small bowl.
- Bake with Filling: Remove the crust from the oven and evenly spread the coconut-pecan mixture over it. Return to the oven and bake for an additional 20 minutes, or until the top is set and lightly golden brown. Let the bars cool completely in the pan.
- Make the Dulce de Leche: Increase oven temperature to 425°F (220°C). Pour the sweetened condensed milk into a metal pie pan and cover tightly with foil. Place the pan inside a baking dish, then fill the baking dish with hot water until it reaches halfway up the sides of the pie pan. Bake for about 90 minutes, checking occasionally and adding more hot water if needed until the condensed milk turns golden brown and thickened. Whisk until smooth.
- Finish and Serve: Drizzle the prepared dulce de leche over the cooled bars. Sprinkle additional coconut flakes on top if desired. Cut into squares and serve.
Notes
- Ensure the dulce de leche pan is tightly covered with foil to prevent water from seeping in during baking.
- Add hot water carefully during dulce de leche preparation to maintain water level and avoid burning.
- For easier cutting, chill the bars after cooling completely.
- Use unsalted butter if you want to control the salt level more precisely.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
