Awwhhh snap.
These are gooooood.
Like, chocolate-on-caramel, ate-5-before-dinner, don’t-need-no-Valentine sort of good.
Not like I’m thinking about Valentine’s Day or anything. My mind is continuously replaying what it was like to slurp up the warm, creamy, dulce de leche filling straight out of the pan.
Burned tongue? Totally over it.
I promise I’m not really thinking about Vee-day. But since I brought it up again, let’s have a word. If you want to go the traditional Valentine’s route of flowers and cards, you just go right ahead and do that. Flowers are always nice and they will make someone happy.
But I’m not going to lie to you. Flowers get a whole lot nicer when they are served alongside a pan {a.whole.pan.} of these love babies.
Who – me? Use my blog to send a secret message to my husband?
Come on.
- 1 stick unsalted butter
- 1 cup sweetened shredded coconut
- 1 cup packed light brown sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 14 ounce can sweetened condensed milk
- 2 tablespoons softened butter
- 1 tablespoon light corn syrup
- 1 bag milk chocolate chips
- Preheat the oven to 375. Grease a 9×13 pan.
- Place the coconut, flour, brown sugar, baking powder, and salt in a large bowl. Melt the butter in a saucepan over low heat. When melted, pour over the dry mixture and mix until a crumbly dough forms. Stirring with a rubber spatula helps spread the butter into the dry ingredients. Press into 9×13 pan and bake for 15-18 minutes, until golden brown and lightly set. Let crust cool completely.
- Heat sweetened condensed milk with butter (2 tbs) and light corn syrup for about 5 minutes over medium-high heat. Liquid should turn a deep beige color. Pour and spread sauce over cooled crust and bake for 12-14 minutes. The sauce will be a light golden brown color and there will be bubbles when you remove it from the oven. Cool completely or until sauce has set enough to frost over the top.
- Melt chocolate chips in a double boiler. Pour over the bars and spread evenly.
OK, fine.
Cute bar butt. Happy now?
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More from Pinch of Yum
Ten Casseroles
Chocolate and dulce de leche are a most perfect combination for Valentine’s Day… or any day!
Wednesday? Yup. Perfect for a Wednesday in January.
I think I may make a whole pan of these for myself because I deserve it!
Yes you do!
These look dangerous!
Oh, good lord – these remind me of millionaire bars, which means these must be downright deadly!
I can’t even go there. They’re worth every last little ounce of butter!
Oh my…these look amazing!! A treat for any night of the week, and most definitely one to have before dinner, IMHO
I just had to look up IMHO. Thanks for keeping me on the cutting edge like that.
I would most definitely accept a tray of these over flowers, or a card, or a fancy dinner out. Who needs a fancy schmancy dinner when you can sit on the couch and eat these straight out of the pan in your sweatpants?? (If my boyfriend is reading this, boxes of chocolate will still be appreciated, regardless.)
P.S. The part about the bar butt was my favorite part of the whole post.
awww man… even though i burned my arm making caramel this weekend and had sworn off making anything remotely similar cause it hurts so bad… i don’t know if i can resist! these look freaking awesome!!
There’s no boiling involved in this one.. You can do it!
Yummm, love dulce de leche! Do your students realize how amazing you are in the kitchen?! (and with a camera)
I might have to send this post over to my husband too
Also – great idea to use your blog as a forum for marital communication. Must start posting “wish lists” immediately!
Sometimes you have to get creative with your communication.
So if I’m going to make these for Vee-day, I should probably test them out first right? For quality purposes of course.
“Awwhhh snap”
The first thing I thought of when I saw that was “Oh no you di’int”
These look outstanding…
Oh yes I didddd.
These sound lovely!
Bar butt! LOL! These look great Lindsay!
I must have these immediately. There is no waiting for V-Day.
These look absolutely perfect!
and in all your spare time of making all those casseroles for Bon Appetit and photographing them, you made this…wow!
I want to dive in!
Lol… I was so relieved when I realized I had these waiting in my queue … I have done zero cooking this week after last weekend’s madness!
OMG, this looks so good! I’ll save it for when we have company over here, so I feel less guilty! I might end up eating it all by myself!
Those look seriously addictive, in a good way.
This is what you brought to House Groups right? SOOOOOO GOOOOOD. These will probably be my date on Valentines Day
What a good night that will be!
Yep these were the ones!
There are no words… Chocolate. Dulce de Leche. Shortbread. I want for nothing more.
Oh my. I have a recipe that is very similar to this, and wow, they are super addictive and decadent and delightful and DANGEROUS. I love that thick layer of chocolate over the top. Yours look so darn pretty!!
I just love so much that you called them “love babies”.
Okay seriously, does it get any better than this? I mean, come on. Chocolate, coconut and a full stick of butter.. check, check and check. Best dessert ever. I can’t wait to make this one although it may be dangerous to leave me alone with them as I have a feeling I may try to eat the whole dang batch. But if that’s wrong, I don’t wanna be right. Thanks for the great recipe!
I think I just drooled on myself! These look so incredibly amazing!
oh my goodness – i need some of these in my life immediately.
This looks awesome, bar butt and all….
Remember the e-mail you sent me earlier today? You COULD pay me in food, I’m just saying…
I just read your previous post about the casseroles! Holy delicious! What an opportunity! Don’t get TOO good at this side job thing because we want you to keep your “other” job, too!
I love your comments related to bribery.
And thanks! Ten casseroles – it was, um, well, interesting, to say the least. 
But it made me appreciate my real job where I get to work with fun people and not smell like food all the time.
Since I’m pretty sure there is no way my husband would be able to attempt these, (he’s not a baker by any stretch of the imagination!) I think I’ll just make a pan for myself. And eat them all myself!!
That is a very good point – I’d almost rather make these myself because I love licking the spoons as I bake. #confessions
I’m really glad I have all of the ingredients for this already in my pantry. Because I can’t possibly live another second without these.
I’m glad you understand the urgency of this situation.
*Heehee!* You mooned your Hubby with a dessert! Classic….
I wish I could like Grants comment because I agree, these look sooo good!!!
Dad’s birthday treat? I’ll make you some extra.
These bars look divine!
These look delicious! New to your site and looking forward to seeing more tasty recipes!
Thanks so much!
Do you find you need to add butter to your Chocolate chips to get them to melt without seizing? I always end up having to add 1 to 2 tablespoons depending on the quality of my chocolate. Usually I use the Ghiradelli baking bars, and still need butter.
OH, and just to add…. My husband is going to die when I make these for him! THANK YOU for the yummy looking recipe!
No, usually if I use a double boiler (or
the chocolate chips that work best for me are Guittard. Soooo good!
my fake makeshift double boiler) I don’t need the butter. But I’m certainly not opposed to adding some!
Oh wow – these look sinfully delicious.
I don’t want to buy corn syrup for 1T. Could I use sugar?
Love your site, btw!
Sure, or I would say you could just omit it altogether. I sometimes sub honey for corn syrup, but I’m not sure how that would affect the flavor of this one. Good luck!
Just made this amazing confection. My kitchen smells luscious! Like Willy Wonka’s factory. The crust only took 13 mins, and the baked dulce de leche layer was ready at 10 mins. (I used a 13×9.) It’s all cooling up now and we are waiting impatiently for the first taste. Thanks for sharing this recipe!!
Just had to report back…..AMAZING!!! Kind of a cross between a Heath Bar and a Twix Bar. On steroids. Definitely a keeper. Thanks again!
On steroids, for sure.
Glad you liked them!
Yes! Awesome. Glad you liked it Ingrid!
I’m feeling sorry for myself and you’re cheering me up. (Present tense, as in right now..) How? Why? My eye condition has recurred, so was laying in a darkened room, looking like a pirate, and feeling a mopey combination of tired and bored… Until Kevin turned down the light on my iPhone. Now, I using my one eye to happily browse all of the desserts on your site and I’m cheering up by the second.
Oh no! So sad… I was wondering what was up with your Friday absence, I thought maybe one of your kids was sick or something. Hope you feel better soon! Maybe if you ask nicely Kevin would make these for you!
Anyway I can leave the coconut out of these? Would the crust be ok or should I sub something else? Any thoughts?
I think you could. There’s kind of a lot of it in the crust, but as long as the consistency of the crust still seems good and bakes up nicely, I think it could be fine! If the crust seems too buttery and not crumbly enough, I might add more flour or ground up graham crackers or something to give it more texture.
Absolutely amazing!!!! My husband made them in celebration of finishing planting our crops and it was as sweet as ever watching him share with our family! Thank you!
How sweet! I love this comment.
i left out the coconut and crushed up a cup of graham crackers to add to the crust. came out perfectly! i’m about to feed them to my husband and his shift of hungry police officers (but of course i had to try one first–dee-licious!).
Oooh, yum! Love the graham cracker idea!
What is the texture of your crust? I made these last night and they are delicious; however, I expected the crust to be more crumbly, like a shortbread. Perhaps I baked too long?
Thanks!
It was similar to a shortbread texture.
Oh.my.goodness! These are wicked! Yummm . . . next time I am going to double the sauce, silly but (butt) if one can is good (and it is yummy) then 2 cans are better
at least that is the vote in our home 
Can there be TOO much caramel? Nope, notta, no way! haha
Hi, I’ve been looking for a safe way of making dulce de leche and I am glad I’ve finally found it. Thanks a lot. Could it be possible if I make it as a frosting by adding whipped cream? By the way, I made it this today and OMG, it was a divine. Thanks for sharing this worth-keeping recipe to us, Teacher Lindsay.