Ingredients

The following ingredients have 13 Servings
  • 3/4 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 6 oz semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp water
  • 3 tbsp butter
  • 11 oz bag of Kraft Caramels, wrappers removed
  • 2 1/2 cups toasted coconut

Instruction

  • Prepare a 9 inch cake pan with parchment paper in the bottom and grease the sides. Preheat oven to 350 degrees. You could also use a springform pan instead.
  • Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  • Mix in eggs and vanilla extract.
  • Add flour, cornstarch, baking soda and baking powder and mix until well combined.
  • Press cookie dough into an even layer in the cake pan.
  • Bake for 19-21 minutes. The center of the cookie will still look a little undercooked, but that’s ok. Remove from oven and allow to cool completely in pan, then remove from pan.
  • Once cookie is cool, make the chocolate ganache. Place chocolate chips, heavy cream and butter into a microwave safe bowl and microwave for about 30 seconds to a minute, until cream starts to boil and butter begins to melt.
  • Whisk chocolate until completely melted and smooth. Microwave for a few more seconds, if needed.
  • Set aside about 1/4 cup of the ganache and spread the rest on top of the cookie cake.
  • To make the caramel mixture, add water, butter and caramels to a pot and melt over medium heat until smooth.
  • Reserve about 1/4 of the toasted coconut, then stir the rest into the melted caramel mixture.
  • Spread the caramel coconut mixture on top of the chocolate ganache.
  • Sprinkle the rest of the toasted coconut on top of the caramel mixture and lightly press it into the caramel.
  • Drizzle the rest of the chocolate ganache over the top of the coconut and caramel.
  • Allow the caramel to cool, then serve. You can serve it while it’s still a little warm, if you want the caramel a little more gooey and melty, or serve it completely cooled. It’ll still be gooey when cooled, as well.