Ingredients
·
12 oz chewy caramels
·
1/4 tsp salt
·
3 Tablespoons milk
·
20 oz chocolate chips
·
1/2 cup sugar
·
3/4 cup butter, softened
·
2 cups all purpose flour
·
1/4 tsp salt
·
3 cups shredded coconut
·
1 large egg
·
1/2 tsp vanilla extract
Instructions
1.
Preheat oven to 350 degrees. To make the cookie base, cream
together the butter and sugar. Next add the eggs and vanilla. Then
add the flour and salt until combined. It will be crumbly and that is ok!
2.
For easier removal, line a 9×13 pan with parchment paper. Press the
cookie dough base in the bottom. Bake for 20-25 minutes and allow to
cool.
3.
Toast the coconut by laying on a baking sheet and cooking turning
occasionally for 10-15 minutes until the tops are slightly golden. Remove
from oven and set aside.
4.
Unwrap your caramels (or use the baking caramel bits like I did) and put
into a microwave safe dish. Add the milk and salt. Microwave until
melted stirring every 30 seconds. Once melted, add the toasted coconut
and spread over the cookie base. Allow to cool completely.
5.
Remove the bars from the pan and cut into desired shape. Melt the
chocolate in the microwave (stirring every 30 seconds) and dip the bottom
of each square in the chocolate. Or you can spread the bottom with a
spoon if too crumbly. Lay them on fresh parchment paper.
6.
Put the remaining chocolate in a zip lock bag and snip the corner. Pipe lines of chocolate on each
square.
