These oven baked 5-ingredient coconut Neapolitan blondie bars are the kind of easy dessert that feels like a little weeknight magic. When you start with whole Neapolitan coconut candies and a few pantry basics, you get chewy, buttery bars with pockets of toasted coconut candy melted right into the top. This is exactly the sort of shortcut bake I love keeping in my back pocket for potlucks, office treats, or those nights when I want something homemade without turning the kitchen upside down.
Serve these bars slightly warm or fully cooled with coffee, cold milk, or a scoop of vanilla ice cream. They also fit right in on a cookie tray with brownies and blondies, and if you are bringing dessert to a casual gathering, cutting them into small squares makes them easy to share alongside fresh strawberries or a simple fruit salad.
Oven Baked 5-Ingredient Coconut Neapolitan Blondie Bars
Servings: 16 bars
Ingredients
1 cup unsalted butter, melted
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all-purpose flour
16 whole unwrapped Brach's Neapolitan coconut candies
Directions
1. Preheat your oven to 350°F and lightly grease a metal sheet pan or line it with parchment for easier cleanup. A quarter sheet pan works especially well for thick, chewy bars.
2. In a large mixing bowl, stir together the melted butter and brown sugar until smooth and glossy. Add the eggs and mix until fully combined.
3. Add the flour and stir just until no dry streaks remain. The batter will be thick, like a classic blondie batter.
4. Spread the batter evenly into the prepared metal sheet pan. Press the whole unwrapped Neapolitan coconut candies over the top, spacing them so each bar gets a piece once sliced.
5. Bake for 22 to 28 minutes, or until the edges are golden and the center is just set. The candies will soften and lightly toast as the bars bake.
6. Let the bars cool in the pan before slicing into squares or rectangles. For cleaner cuts, cool completely, then use a sharp knife wiped clean between slices.
7. Serve as-is, or warm a square for a few seconds in the microwave if you want an extra soft, candy-melted center.
Variations & Tips
For a softer center: Pull the pan from the oven as soon as the middle is just set. Blondies keep baking a little from residual heat, so this helps them stay chewy instead of dry.
For easier slicing: Chill the cooled bars for 20 to 30 minutes before cutting. This is especially helpful when the coconut candies have melted into a sticky top layer.
Add a little vanilla: Even though this recipe keeps it to five ingredients, a splash of vanilla extract is an easy extra if you want a warmer bakery-style flavor.
Try a smaller batch look: Bake the batter in a square metal pan instead of a sheet pan for thicker, taller blondie bars. You may need to add a few extra minutes to the baking time.
Make them party-ready: Cut the bars into bite-size pieces and place each one in a mini paper liner. They travel well for bake sales, family get-togethers, and office dessert tables.