Description
makes 30 bars
Ingredients
Scale
- 6 Tbsp butter, room temperature
- 1 1/2 cups dark brown sugar
- 2 tsp vanilla
- 1 egg
- 1 1/4 cups all purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1 1/2 cups shredded, sweetened coconut
- 1 1/4 cups Caramel bits, or chopped caramel pieces
- 1 Tbsp milk or cream
- 3/4 cup semei0sweet chocolate chips
- * optional 1/4 cup toasted coconut flakes for garnish
Instructions
- Preheat oven to 350°
- Spray a 9×13 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.
Notes
recipe adapted from King Arthur Flour
