Coconut Caramel Bars
- Reviews 7
Ready In: 1 hr 25 mins
Serves: 24
Ingredients
- 1⁄2 cup butter
- 1 1⁄2 cups brown sugar
- 2 teaspoons vanilla
- 1 large egg
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 2 cups shredded coconut, toasted, divided
- 1 cup caramel, divided (about 30 individual caramel candies)
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 tablespoon milk or 1 tablespoon cream
Directions
- Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
- Increase oven temperature to 350 degrees F.
- In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
- Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
- Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
- Bake for 15 minutes.
- Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
- Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
- Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
- Sprinkle bars with the chocolate chips.
- Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
- Set aside to cool completely.
- Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
- Set on a rack.
- Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
- Stir to combine with milk or cream, drizzle over the bars.
- Garnish with reserved toasted coconut.
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