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Chocolate Caramel Coconut Cookie Bars




Source of Recipe


Internet


List of Ingredients




¾ cup of butter
12 oz. Hershey’s milk chocolate chips
¼ cup of Hershey Cocoa
1 ¼ cups of peanut butter
2 cups of graham cracker crumbs
15 caramels melted
½ cup of powder sugar
2 teaspoons of butter
1 ½ cups of chopped almonds
2 teaspoons of water
2 ½ cups of coconut
½ cup of chopped almonds
1 can of condensed milk


Recipe



Melt ¾ cups of butter in the microwave. Add the graham crackers, cocoa, and powder sugar. Spread mixture in a 9 x 13 pan.

Drizzle some condensed milk over the crust. Put 1 ¼ cup of coconut on the crust and drizzle condensed milk over the coconut. Layer 1 cup of almonds on top of the coconut and drizzle condensed milk over the almonds. Put remaining 1 ¼ cups of coconut on top and drizzle the remaining condensed milk. Pat down and bake for 20 minutes at 350.

Melt the chocolate chips and peanut butter in a small pan. Spread on top of warm cookie layer. Let cool in refrigerator.

Melt caramels, 2 teaspoons of water and 2 tsp. butter in microwave. Pour over cooled cookie layer. Sprinkle with 1/2 c. chopped almonds.