These Coconut Toffee Bars are what happens when a chewy cookie bar meets silky cheesecake and a rich layer of buttery toffee. You get a golden graham and coconut crust on the bottom, a creamy vanilla filling in the middle, and a glossy caramel‑toffee blanket on top that’s finished with crunchy coconut cookie crumbles.

They look bakery‑fancy on a platter, but they’re surprisingly easy to pull together with simple pantry staples. Whether you’re taking a pan to a potluck, building a holiday dessert table, or just treating your family on a quiet weekend, these bars slice beautifully, travel well, and taste even better the next day.

Why You’ll Love These Coconut Toffee Bars

Layered textures in every bite. Buttery crunch on the bottom, ultra‑creamy center, and a soft, chewy toffee topping with little bits of crumble and coconut.
Make‑ahead friendly. These bars actually taste better once they’ve had time to chill and set, so they’re perfect for parties and busy holidays.
Crowd‑pleasing flavor. Coconut, vanilla, and caramel are comforting, familiar flavors that even “non‑coconut people” tend to love in this recipe.
Pan dessert convenience. No rolling, no scooping, no decorating—just bake, chill, slice, and serve.

What Kind of Crust Works Best for Coconut Toffee Bars?

For these bars, a graham cracker and coconut crumb crust gives the perfect balance of structure and flavor. Graham crumbs toast into a sturdy base that holds up under the creamy filling and toffee, while shredded sweetened coconut melts slightly into the crust for extra chew and coconut aroma.

You’ll melt butter and stir it into the crumbs and coconut so the crust presses together easily and bakes into a cohesive layer. A small portion of the crumb mixture is baked separately and crumbled over the top at the end for a pretty, crunchy finish.

Ingredients

Before you start, take a moment to read through the ingredient list so everything is prepped and ready. This makes layering the bars smooth and stress‑free.

Graham cracker crumbs – Form the sweet, toasty base that holds the bars together.
Sweetened shredded coconut – Adds chewy texture and rich coconut flavor in the crust and topping.
Light brown sugar – Sweetens both the crust and toffee layer while adding a hint of molasses depth.
Granulated sugar – Sweetens the creamy filling without adding extra moisture.
Unsalted butter – Binds the crust, enriches the toffee, and keeps the overall flavor balanced.
Cream cheese (brick style, full‑fat) – Creates the smooth, tangy middle layer that contrasts the sweet toffee.
Large eggs – Give structure to the cream cheese layer so it bakes into sliceable bars.
Coconut milk or heavy cream – Loosens the filling and boosts the coconut flavor and richness.
Pure vanilla extract – Adds warmth and rounds out all three layers.
Sweetened condensed milk – The base of the toffee layer; thick, glossy, and perfectly sweet.
Light corn syrup – Helps keep the toffee layer smooth and sliceable without crystallizing.
Fine sea salt – Balances the sweetness in both the crust and toffee.

How To Make the Coconut Toffee Bars

Once you’ve lined your pan and preheated the oven, you’ll build these bars in three simple layers. Give yourself enough time for cooling and chilling so the bars slice cleanly.

Step 1: Prepare the Pan and Oven

Line a square baking pan with parchment paper, letting the parchment overhang on two sides to create a sling. This makes it easy to lift the cooled bars out in one piece. Lightly grease any exposed sides of the pan, then preheat your oven so it’s ready when the crust is mixed.

Step 2: Make the Coconut Graham Crust

Stir together the graham cracker crumbs, shredded coconut, brown sugar, and a pinch of salt in a mixing bowl. Drizzle in the melted butter and mix until all of the crumbs are evenly moistened and the mixture feels like damp sand.

Scoop out a small portion of this crumb mixture and set it aside on a parchment‑lined baking sheet for the topping. Press the remaining crumbs firmly and evenly into the bottom of the prepared pan, packing them down with the bottom of a measuring cup so the crust is tightly compacted.

Bake the crust just until lightly golden and fragrant, then set the pan aside to cool slightly while you prepare the filling. Slide the reserved crumbs into the oven on their own pan and bake until set and golden, then cool completely so they can be crumbled later.

Step 3: Mix the Creamy Coconut Filling

Beat the softened cream cheese and granulated sugar together until completely smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs one at a time, mixing just until combined, then blend in the coconut milk (or cream) and vanilla extract.

The filling should be silky and pourable with no lumps of cream cheese. If you see any, keep mixing on low speed until everything is smooth.

Step 4: Bake the Cream Layer

Pour the cream cheese mixture over the warm crust, spreading it into an even layer from edge to edge. Tap the pan gently on the counter to pop any large air bubbles.

Bake until the edges are set and the center has just a slight wobble when you jiggle the pan. Remove from the oven and let the bars cool on a wire rack until they reach room temperature. This prevents the toffee from melting straight through the filling.

Step 5: Cook the Toffee Topping

In a medium, heavy‑bottomed saucepan, combine the sweetened condensed milk, brown sugar, butter, corn syrup, vanilla, and a pinch of salt. Cook over medium‑low heat, stirring constantly, until the mixture is smooth, thickened, and bubbling gently.

Continue cooking for a few more minutes, stirring all the while, until the toffee deepens slightly in color and coats the back of a spoon. Take care not to let it scorch on the bottom—adjust the heat down if it starts bubbling too vigorously.

Step 6: Assemble the Bars

Pour the warm toffee over the cooled cream cheese layer and spread it quickly and gently with an offset spatula. While the toffee is still soft, crumble the reserved baked graham‑coconut mixture over the top and sprinkle with a little extra shredded coconut if you like.

Let the pan cool to room temperature, then transfer it to the refrigerator and chill until the bars are completely cold and the toffee is set.

Step 7: Slice and Serve

Use the parchment sling to lift the chilled slab of bars out of the pan and onto a cutting board. With a sharp knife, slice into even squares or rectangles, wiping the knife clean between cuts for the neatest edges.

Serve the Coconut Toffee Bars chilled or just slightly cool so the layers hold their shape and the toffee stays beautifully glossy.

How Many People Do These Coconut Toffee Bars Serve?

A single pan of Coconut Toffee Bars is rich and satisfying, so a little goes a long way. Cut into about sixteen squares, the batch will comfortably serve 12 to 16 people, depending on how big you slice them and what else is on the dessert table.

For smaller gatherings, you can cut the bars into larger pieces and enjoy them as a plated dessert with a scoop of vanilla ice cream. For potlucks and parties, slice them into bite‑size rectangles so everyone can try a piece without committing to a huge dessert.

How to Store Coconut Toffee Bars

Because of the cream cheese layer and the soft toffee topping, these bars are best stored chilled.

Refrigerator: Place the cut bars in an airtight container, layering them with parchment paper to prevent sticking. They’ll keep well in the fridge for 4 to 5 days and stay wonderfully creamy.
Freezer: For longer storage, freeze the bars on a parchment‑lined baking sheet until firm, then transfer them to a freezer‑safe container or zip‑top bag with parchment between layers. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving from chilled: For the cleanest cuts, slice the bars straight from the fridge. If you prefer a slightly softer texture, let them rest at room temperature for about 10 minutes before serving.

Avoid leaving the bars out at warm room temperature for more than a couple of hours, as the toffee and cream cheese layers can soften too much and lose their distinct layers.

Frequently Asked Questions

Can I make Coconut Toffee Bars ahead of time?
Yes, and they’re actually better that way. The bars need several hours in the fridge for the layers to fully set, so making them a day ahead is ideal. Simply cover the pan tightly once the bars are chilled, then slice just before serving.

Do I have to use coconut milk in the filling?
No. Coconut milk adds extra coconut flavor, but heavy cream or half‑and‑half work beautifully too. If you skip the coconut milk, you can increase the shredded coconut in the crust or sprinkle a little more on top to keep the coconut flavor prominent.

My toffee got too thick—what can I do?
If the toffee cools down and becomes hard to spread, gently rewarm it over low heat with a splash of coconut milk or cream, stirring until smooth again. Avoid cooking it too long or over high heat, as that can make it grainy or cause it to scorch.

Can I add nuts to these bars?
Absolutely. Chopped toasted pecans, macadamia nuts, or almonds are delicious sprinkled over the top along with the crumb mixture. Just make sure the nuts are fully cooled before you add them so they don’t melt the toffee layer.

How do I cut perfectly neat squares?
Chill the bars until the toffee is completely firm, then use a long, sharp knife. Run the knife under hot water, wipe it dry, and make a cut in one clean motion. Wipe and re‑warm the knife between cuts for picture‑perfect edges.

Want More Dessert Bar Ideas?

If these Coconut Toffee Bars win a spot on your dessert rotation, you might also love these other sweet tray bakes and no‑fuss treats:

Try cozy Apple Bars for a fruity, cinnamon‑kissed option that slices just as neatly as these bars.
When you’re craving something fun and nostalgic, No‑Bake Moose Farts are the perfect bite‑size treat with big flavor.
For a cheesecake twist, Sugar Cookie Cheesecake gives you a soft cookie base with a creamy cheesecake filling.
Chocolate lovers will swoon over Apple Crisp Cheesecake, where creamy cheesecake meets a crunchy, streusel‑style topping.

Save This Pin For Later

📌 Save these Coconut Toffee Bars to your favorite dessert or holiday baking board so you can come back to them any time you need a crowd‑pleasing sweet.

When you try them, let me know how they turned out—did you add nuts on top, extra coconut, or keep them classic? I love hearing the tweaks and twists you make in your own kitchen, and questions are always welcome so we can bake smarter together.

For even more everyday dessert inspiration and step‑by‑step ideas, follow along on Life With Livia—I share new sweet treats and easy family‑friendly recipes there all the time.

Coconut Toffee Bars