This recipe for Coconut Butterscotch Bars makes the BEST butterscotch bars! You know blondies are good when you can actually SEE how chewy they are from the picture. You’ll love the unique flavor that the coconut adds and these crazy good bars happen to be one of the easiest recipes you’ll ever make.
ABOUT THE RECIPE
I was flipping one of my grandmother’s recipe books the other day and found a sheet of paper with a recipe for butterscotch bars written on it. I don’t know where she got the recipe but I used it as a starting point for these bars. I changed the amount of flour and salt and added one additional ingredient: coconut.
COCONUT + VANILLA= FLAVOR!!
This recipe has 3/4 cup of coconut which is enough to give a subtle, unique flavor to this classic bar. You’ll also love the flavor the two teaspoons of vanilla gives these bars!
DELICIOUS AND CHEWY BROWN SUGAR
This recipe for coconut butterscotch bars has TWO cups of brown sugar! You can bet these bars are chewy and yummy thanks to all that brown sugar! The brown sugar also adds a sweet, delicious flavor since it has molasses in it.
I used light brown sugar. If you want more of a molasses flavor, use dark brown sugar. Curious about the difference between light and dark brown sugar? The Kitchn has a good article with EVERYTHING you may have wondered about brown sugar.
GETTING THE BARS IN AND OUT OF THE PAN
The batter is pretty sticky and somewhat thick. It’s best to use a wooden spoon to spread it and to make sure it’s spread evenly.
The best way to get the bars out of the pan is use parchment paper that hangs over the edges of your pan. The parchment makes it possible for you to easily lift the bars out of the pan! Parchment paper also makes cleanup easier!
It’s easiest to slice the bars once they’re out of the pan and while they’re still slightly warm. They can be eaten warm or at room temperature.
They are amazing served with a scoop of ice cream on top! I tried it with vanilla and it’s so, so good. Next time, I’ll add a scoop of butterscotch swirl!
People love the unexpected taste of coconut when they bite into these bars!
To give people a hint as to what’s inside them, reserve 1/4 of the coconut and sprinkle it on top of the batter right before you put it in the oven. The coconut takes on a butterscothy color and looks so cool.
Depending on how you slice them, this recipe 12 large bars or up to 24 smaller pieces. You won’t believe how easy these Coconut Butterscotch Bars are to make. You almost don’t want to know how easy they are because you’ll be tempted to make them on a regular basis!
FOR MORE BUTTERSCOTCH RECIPES, TRY MY:
- Butterscotch Cream Cheese Cupcakes
- Old Fashioned Butter Balls (with melted butterscotch chips and chocolate)
Try this recipe for quick and easy Coconut Butterscotch Blondie Bars! They’re soft and chewy and coconut and butterscotch are crazy delicious together!
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup grated coconut
- 1/2 cup butter, room temperature
- 2 cups brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla
1. Preheat oven to 350 F. Butter a 9 x 13″ baking pan and line it with parchment paper.
2. In a medium sized bowl, mix together the flour, salt, and baking powder.
3. In the bowl of an electric mixer, cream the butter and sugar for 2 minutes.
4. Add the eggs one at a time followed by the vanilla. Add the dry ingredients and mix until just combined. Stir in the coconut.
5. Pour the mixture into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean.
Keywords: butterscotch, bars, brownies, blondies, dessert