6 Layer Bar With Coconut Recipe

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal; lightly grease parchment.

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.25 cup granulated sugar, and 1/4 tsp salt until evenly combined.

Add 3/4 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Press the mixture firmly and evenly into the prepared 8x8 pan to form a compact crust layer. Use the bottom of a measuring cup to smooth it flat.

Bake crust in preheated oven for 18–20 minutes, or until edges are lightly golden. Remove from oven and set aside; keep oven on for any toasting steps below.

While crust bakes, prepare caramel. In a medium heavy-bottomed saucepan over medium heat, combine 1/2 cup granulated sugar and 1 tablespoon light corn syrup. Stir until sugar dissolves and begins to caramelize to an amber color, about 6–8 minutes. Watch closely to prevent burning.

Once sugar reaches a deep amber, remove pan from heat and carefully whisk in 1/2 cup unsalted butter (cut into pieces). Mixture will bubble vigorously—stand back and stir until butter is incorporated.

Slowly whisk in 1/3 cup heavy cream until smooth. If needed, return to very low heat and stir until caramel is cohesive. Stir in 1 tsp vanilla extract and 1/8 tsp salt. Allow caramel to cool 5 minutes but stay pourable.

Pour warm caramel evenly over the baked crust and spread to the edges. Tilt pan if necessary to coat fully. Set aside while you prepare the coconut layer so caramel can set slightly (about 10 minutes).

In a medium bowl combine 1.5 cups sweetened shredded coconut, 1/2 cup sweetened condensed milk, 2 tbsp melted butter, and 1/2 tsp vanilla extract. Stir until coconut is evenly moistened and mixture holds together when pressed.

Lightly press the coconut mixture over the slightly set caramel, spreading an even layer. Press gently so you do not break the crust underneath but ensure good contact between layers.

Return the pan to the oven for 6–8 minutes to toast the coconut slightly and help layers adhere. Watch closely to avoid browning too darkly. Remove and let cool for 10 minutes.

While the coconut toasts, toast 1/2 cup chopped pecans and 1/4 cup rolled oats in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.

Once cooled, sprinkle the pecan-oat mixture evenly over the coconut layer, lightly pressing it down so it adheres but still provides crunch.

Place 1.5 cups semi-sweet chocolate chips, 2 tbsp heavy cream, and 1 tbsp unsalted butter in a small heatproof bowl. Melt gently using a double boiler over simmering water or in 20–30 second bursts in the microwave, stirring between bursts, until smooth and glossy.

Stir the melted chocolate until smooth. If the caramel or coconut are still warm, wait so chocolate does not run. Pour the chocolate evenly over the nut/crunch layer and spread with an offset spatula to form a smooth top.

Drizzle 1 tablespoon dark rum over the warm chocolate surface; you can swirl lightly with a toothpick to distribute. Optionally sprinkle 1/8 tsp sea salt evenly over the top for contrast.

Allow bars to cool at room temperature until chocolate is set, about 1 hour, then refrigerate for at least 1 hour (preferably 2 hours) to fully firm up for clean slicing.

Using the parchment overhang, lift the set slab from the pan onto a cutting board. Using a sharp knife warmed under hot water and wiped dry, trim edges and cut into 16 bars (4x4) or 12 larger bars (3x4). Store in an airtight container in the refrigerator up to 5 days; bring to room temperature 15–20 minutes before serving for optimal texture.