GINGER'S COCONUT CARAMEL CANDY BARS
Have you finished up her favorite
Girl Scout cookies. Here perhaps something that will get you by until next year.
List of Ingredients
1/2 cup (1 stick, 4 ounces) butter
1 1/2 cups brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups toasted shredded coconut (1/4 cup reserved for topping)
1 cup (4 to 5 ounces) caramel, cut into 1/4-inch pieces
3/4 cup chopped bittersweet or semisweet chocolate chips
Recipe
In a large bowl, cream together the butter, brown sugar, vanilla
and egg. Mix in the flour, salt, baking powder, and 1 1/2 cups of
the coconut. Spread the mixture in an ungreased 9 x 13-inch pan.
Bake in a preheated 350°F oven for 15 minutes. Sprinkle the
caramel over the crust and return it to the oven for 10 to 12
minutes; when done it'll be medium-brown and the caramel melted
and bubbling.
Remove the crust from the oven, and sprinkle it with the
chocolate. Allow the chocolate to soften for about 5 minutes,
then spread it evenly atop the crust. Sprinkle the reserved
coconut over the top. Set aside to cool completely. Loosen the
edges of the crust with a knife, then cut it into bars. Use a
flexible spatula to lift the cooled bars from the pan. Yield:
about 24 bars.
|
Â
Â
Â
|
member logon
