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Bars: Coconut Caramel Candy Bars

Source of Recipe

Internet


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 King Arthur 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