I have decided that I have found an even more perfect job for myself.
I am going into business as a personal “rationalizer”. It’s going to be my new occupation.
I just invented it as a profession.
If you are ever in doubt about purchasing those $120 flats, call me up… I will tell you why you need them.
Contemplating having that second piece of cake? Tweet me…I will give you all the reasons why you should.
You might call me an enabler.
I’m really just trying to make the world a happier place. New shoes make people happy.
Cake makes people happy.
All true facts.
I’m not pushing crack here, people…I have limits.
I have years of experience in this too. I’m a great shopping partner. Doitdoitdoit!
I am an avid gym-non-goer… you can take the day off, we’ll go together tomorrow!
You should definitely throw a themed party…Everyone WANTS to wear an Ugly Christmas Sweater, they just don’t know it yet.
I even justified my reality show addiction by starting a website where we TALK about reality shows.
And really. It’s not me talking you into something..I’m just verbalizing what you’re already thinking.
So, I totally think people would pay me for my expert rationalization skills.
While I work out my business plan, I guess I will continue to bake.
You know, in case people don’t really NEED a personal rationalizer. Yeah right.
In the meantime let’s talk Caramel Coconut Bars.
Along with rationalization I do guilt too.
Start with coconut.
Here’s the before and after…
I pretty much always feel fancy.
If you haven’t entered already I am giving away a few cool Le Creuset gifts perfect for for Father’s Day…hop over to enter!
- 6 Tbsp butter, room temperature
- 1½ cups dark brown sugar
- 2 tsp vanilla
- 1 egg
- 1¼ cups all purpose flour
- 1 tsp kosher salt
- ½ tsp baking powder
- 1½ cups shredded, sweetened coconut
- 1¼ cups Caramel bits, or chopped caramel pieces
- 1 Tbsp milk or cream
- ¾ cup semei0sweet chocolate chips
- * optional ¼ cup toasted coconut flakes for garnish
- Preheat oven to 350°
- Spray a 9x13 pan with cooking spray
- In mixer mix butter, sugar, egg and vanilla on medium speed until smooth.
- Turn mixer to low and add in flour, salt, baking powder and coconut stirring until combined.
- Spread evenly into prepared pan and bake for 15 minutes.
- When the cookie base is baking, melt the caramel and milk (or cream) in a medium saucepan over low heat, stirring until melted.
- Spread caramel evenly over cookie base and return to oven baking for 12 more minutes.
- Remove from oven and immediately sprinkle chocolate chips on top of caramel. Let the chips sit for 3-4 minutes and then using an off-set spatula spread the chocolate over the caramel.
- Sprinkle with toasted coconut, if desired.
- Let cool completely before cutting into squares.