Base...
1/2 cup sugar
3/4 cup butter softened
1 large egg
1/2 tsp vanilla
2 cups flour
1/4 tsp salt
Preheat oven to 350 degrees
Grease a 9x13 baking pan.
Cream together the sugar and butter, til fluffy. Add egg and vanilla and beat well. On low, gradually add the flour and salt until it is crumbly...you will know when. Put the dough in the bottom of the prepared pan and press into an even layer. Bake for 20-25 minutes, until set and lightly browned. Cool COMPLETELY on a wire rack.
Topping...
3 cups shredded coconut
12 ounces caramel*I used the caramel chips...they are my new best friend, so much easier than unwrapping all the caramels*
1/4 tsp salt
3 tbsp whole milk
10 ounces of semi sweet or dark chocolate chips
Turn oven to 300 degrees, spread the coconut out on a baking sheet with parchment paper. Toast until it is lightly browned, stirring every 4-5 minutes so it doesn't burn. I toasted mine for about 17 minutes and it was perfect! Cool and set aside.
Melt the caramel, milk and salt in a microwave safe bowl on high for 3-4 minutes. I stopped mine after every minute to stir it so it didn't get burned. When it is smooth fold the coconut in and stir to make sure it is all covered. Put this mix over the cookie base and carefully spread into an even layer. Let this cool. When it is completely cooled cut into bars with a pizza cutter, I find this is the best way to always cut evenly and through a tough bottom layer of a bar recipe. Melt the chocolate in a small bowl in the microwave and watch carefully and stir every 30 seconds or more. Dip the base of each bar into the chocolate and place on a piece of parchment paper. Drizzle the rest over the tops of the bars. Place in fridge so they can set. Once the chocolate is cooled then it peels easily off the paper and YUMMMY! You have a new favorite cookie! Enjoy~
Stacey
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