Coconut Caramel Bars

Recipe by Bev I Am
READY IN: 1hr 25mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter
  • 1 12
  • 2
    teaspoons vanilla
  • 1
    large egg
  • 1 14
  • 12
    teaspoon salt
  • 12
    teaspoon baking powder
  • 2
    cups shredded coconut, toasted, divided
  • 1
    cup caramel, divided (about 30 individual caramel candies)
  • 1 12
    cups semi-sweet chocolate chips
  • 1
    tablespoon milk or 1 tablespoon cream
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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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