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Homemade Caramel Delights Cookies Easy Recipe

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These Homemade Caramel Delights Cookies feature a buttery shortbread base with chewy coconut, topped with a smooth caramel layer and a sprinkle of flaky salt. They’re easy to make in one bowl with simple ingredients, perfect for sharing or holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups sweetened shredded coconut
  • 1 bag (11 ounces) soft caramels, unwrapped
  • 3 tablespoons heavy cream
  • Flaky sea salt, for sprinkling (optional)
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. Make the shortbread base: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once or twice.
  3. In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing on low speed until just combined. Stir in the shredded coconut with a spatula until evenly distributed.
  4. Transfer the dough to your prepared pan and press it into an even layer. Use your hands or the bottom of a glass to get it flat, making sure it reaches the edges and corners.
  5. Bake the shortbread for 18-22 minutes, or until the edges are golden brown and the center is set. The top should look dry and lightly golden.
  6. While the shortbread is baking, make the caramel topping: Unwrap the caramels and place them in a small saucepan with the heavy cream. Heat over low heat, stirring constantly, until the caramels are completely melted and the mixture is smooth, about 5-7 minutes.
  7. As soon as the shortbread comes out of the oven, pour the warm caramel evenly over the top. Use a spatula to spread it gently to the edges.
  8. If using, sprinkle chocolate chips or nuts over the warm caramel now.
  9. Let the pan cool on a wire rack for at least 1 hour at room temperature, then transfer to the refrigerator for another 30 minutes to set the caramel fully.
  10. Once firm, use the parchment overhang to lift the whole block out of the pan. Place it on a cutting board and slice into squares or bars with a sharp knife.

Notes

Don’t skip the parchment paper—it makes lifting the bars out easy. Press the dough firmly into the pan to prevent crumbling. Keep the caramel heat low to avoid graininess. Let the bars set fully before cutting for clean slices. Run the knife under hot water and wipe dry between cuts for neat edges. The flavors deepen after a day or two.

Nutrition

Keywords: caramel delights cookies, homemade caramel cookies, coconut shortbread bars, easy bar cookies, caramel coconut bars

Find it online: https://larameals.com/homemade-caramel-delights-cookies-easy-recipe/