Ingredients

The following ingredients have 24 Servings
  • 1/2 cup sugar
  • 1 cup butter
  • 2 teaspoons vanilla
  • 1 egg
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 (12 oz.) bag caramels, unwrapped
  • 4 tablespoons milk
  • 1 teaspoon vanilla
  • 3 cups coconut, toasted
  • 2 cups semi-sweet chocolate chips

Instruction

  • Preheat oven to 350 degrees.
  • With an electric mixer, cream together sugar, butter and 2 teaspoons vanilla. Add the egg and beat until fluffy. Stir in the salt, then the flour, 1/2 cup at a time, until well mixed.
  • Press dough evenly into the bottom of a lightly greased 9×13 inch pan.
  • Bake for 18-20 minutes or until the shortbread is set and just beginning to turn golden brown. Cool completely.
  • Meanwhile, combine the caramels, milk and and 1 teaspoon vanilla in a saucepan over medium low heat. Cook and stir until the caramels are melted and the mixture is smooth. Stir in the toasted coconut.
  • Spread the coconut caramel mixture over the cooled shortbread base.
  • Refrigerate for at least an hour, or until the caramel layer is completely cooled. Remove the bars from the refrigerator and cut into squares.
  • Melt the 2 cups of chocolate chips in the microwave at 50% power, stirring every 1-2 minutes until smooth.
  • Carefully dip the bottoms of each cookie into the chocolate and set on wax paper. Drizzle any remaining chocolate over the tops of the bars.