Caramel Coconut Bars

 

If you are reading this from the East Coast (and have power!), I hope you are safe and I'm thinking of you! 

 

My mom and I sent a little Halloween package to Sarah in Chicago with these tasty little squares.  I know how much she loves coconut and caramel so I thought these would be perfect!  They have a chewy coconut cookie base, layered with caramel and chocolate and coconut, for garnish.  As I typed this, I realized these are almost identical to the homemade somoa bars but these are definitely easier to throw together.  However, both are delish and combine my favorite flavors so take your pick! 

 

Caramel Coconut Bars
Yields:  30 squares
Source:  Cookies and Cups

Ingredients

6 Tablespoons butter, room temperature

1 1/2 cups dark brown sugar

2 teaspoons vanilla

1 egg

1 1/4 cups all purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

1 1/2 cups shredded, sweetened coconut

1 1/4 cups Caramel bits, or chopped caramel pieces

1 Tablespoon milk

3/4 cup semi-sweet chocolate chips

1/4 cup toasted coconut flakes, for garnish

 

Directions

Preheat oven to 350°.  Spray a 9x13 pan with cooking spray.

 

Combine flour, salt, baking powder and coconut in a small bowl.  In mixer mix butter, sugar, egg and vanilla on medium speed until smooth.  Turn mixer to low and add in flour mixture.

 

Spread evenly into prepared pan and bake for 15 minutes.  When the cookie base is baking, melt the caramel and milk in a medium saucepan over low heat, stirring until melted.  Gently spread caramel evenly over cookie base and return to oven 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. 

 

Let cool completely before cutting into squares.