These CocoCaramel Bliss Bars are simply divine! The perfect combination of delicious, gooey caramel, combined with semi-sweet chocolate and coconut with the perfect oatmeal cookie base and crumbly topping.

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This will be your most requested dessert!

I made these bars for Mother’s Day and they were a huge hit. One of my kids heated his up in the microwave for 10 seconds and ate with a scoop of vanilla ice cream. So delicious!

My kids are magic cookie bars number one fans! These bars hit all those same notes with a delicous gooey caramel sauce that stays gooey even when cooled. The crumble topping really elevates these bars!

The nice thing about these bars is that they are also very easy to make. They come together quickly and if you make the full batch, they feed a crowd. These bars are so rich you would cut into 1 1/2 inch squares to serve.

Ingredients in CocoCaramel Bliss Bars

Number one ingredient, the star of the show, is the Kraft Caramels. You can buy a 2 pound bag of these on Amazon for pretty cheap. The really fun part is unwrapping 70 of them, since they are individually wrapped!

Yes, the full batch really calls for 3 sticks of butter. I use salted and I add a little salt to the cookie mixture, it really helps to balance all the sweetness from the caramel.

You do need to use old fashioned rolls oats, the instant kind do not work for this recipe.

I recommend using semi-sweet chocolate chips, anything else I think would be too sweet and you won’t get that depth of flavor that you get with semi-sweet chocolate.

If you do not like coconut, this is optional. I personally think coconut only serves to make things better. If you make these without the coconut they are just as good and a little more gooey.

Putting it All Together

You start by making the cookie crust that also serves as the topping. This comes together very quickly, you just mix the melted butter with the bown sugar and vanilla, then add the flour, oats, baking soda and salt.

No need to use a mixer of any kind, a spoon brings this together just fine.

The hardest part of this recipe is unwrapping all of the caramels. Do this first while sitting at your kitchen table or in front of the TV, it’s going to take a while!

While you have your bottom layer baking, you melt all your caramels with the heavy cream until it becomes a smooth lucious sauce.

Then its the fun part! Sprinkle your chocolate chips and coconut evenly onto the bottom crust and then pour that delicous caramel sauce on top.

Lastly, similar to a crumble topping use your hands to sprinkle chunks of the cookie mix evenly onto the top of the caramel. Don’t worry if you do not have full coverage, it will puff and spread while finishing in the oven.

Once these are done baking do not even think of cutting into them for at least 4 hours, they have to set and only time can help with that. You can put them in the fridge to set quicker, but I think making in advance is more ideal to not mess with the beautiful texture of these gooey bars.

Check out some of my other delicious desserts!

CocoCaramel Bliss Bars

Recipe by HomeChefPassions

These gooey caramel bars with chocolate and coconut will be your most requested dessert!

Ingredients

Crust & Topping
3 sticks of butter
1 1/2 cup brown sugar
2 tbsp vanilla
2 cups flour
2 cups old fashioned oats
2 tsp baking soda
1 tsp salt
Filling
1 cup shredded sweetened coconut (optional)
70 kraft caramels
1 cup heavy cream
1 1/2 cup semi sweet chocolate chips
*This recipe can be halved and made in an 8×8 pan, simply divide all ingredients in half.

Directions

Preheat oven to 350F. Spray with cooking spray. You can line your pan with parchment for easy cleanup due to the stickiness of the caramel; set pan aside.
Prepare the crust and topping
In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
Add the brown sugar and vanilla to the butter and whisk until smooth.
In a separate bowl, comine the flour, oats, baking soda, and a pinch of salt, and stir until combined.
Add the butter mixture to the flour mixture and thoroughly combine with a spoon. The mixture will be thick.
Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside for the topping.
Bake for 10 minutes. While it bakes, make the caramel sauce.
Filling
Combine caramels and cream in a medium saucepan, and heat over medium-low heat until melted.
Stir caramels continuously, until mixture is totally smooth.
After 10 minutes, remove pan from the oven, crust should be slightly brown.
Evenly sprinkle with the chocolate chips.
Next, sprinkle on the coconut.
Slowly and evenly pour caramel sauce over the chocolate and coconut.
Evenly crumble reserved cookie crust mixture over the top.
Return pan to oven and bake for about 15 to 18 minutes, or until edges are lightly browned and center is bubbling slightly.
Allow bars to cool completely in the pan before slicing and serving. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top, but you do need to cool completely. I usually make the day before.