Thursday, August 12, 2010
Also have I ever mentioned how much I love bar desserts? Love them! I'm completely obsessed in fact.
And now for the recipe found initially here on Baking Bites (the ones on that site look gorgeous by the way... as me offering proof that it can be done) but here it is right here:
1/2 cup sugar
3/4 cup butter softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
3 cups sweetened shredded coconut
12 oz chewy caramels (mine came in a 14 oz bag so I ate 5)
1/4 tsp salt
3 Tbsp milk
10 oz semisweet chocolate chips
1. Preheat oven to 350 degrees and line a 9/13 baking pan. In a mixer, cream butter and sugar together until light and fluffy. Add the egg and vanilla and then gradually add the flour and salt until the mixture is crumbly. Press this down evenly into the bottom of the 9x13 pan and then bake for 20-25 minutes or until the edges are golden. Cool completely!
2. While the cookie base is cooling, change the temperature on the oven to 300 degrees to toast the coconut. Place the shredded coconut on a cookie sheet lined with parchment paper and put cook for about twenty minutes, tossing around the coconut every 3-5 minutes. Cool and set aside.
Wait until the cookie bars have cooled completely to begin this step.
3. Unwrap the caramels and place in a microwave safe bowl with the milk and salt. Beware, unwrapping is far from fun. Microwave on high for 3 or 4 minutes, stopping a few times to stir the caramels around. While still hot, stir in the toasted coconut.
4. greas a spatula and pour the caramel over the cookie bars and spread it out evenly. Let this cool completely once again then cut into bars.
5. Melt chocolate in another microwave safe bowl, stopping the microwave and stirring occasionally so the chocolate doesn't burn. Dip the shortbread base of each bar into the melted chocolate and then place on a piece of parchment paper. Drizzle the rest of the chocolate on top using a ziploc with a corner chopped off or any drizzling method of choice.