These are a lot more involved than your average dessert, but the results are pretty fabulous! A shortbread cookie is topped with toasted coconut and caramel, then dipped and drizzled with chocolate.
Very similar to the girl scout cookie, these bars are a good make at home substitute.
Recipe and photo from Baking Bites
Shortbread Cookie Base:
1/2 c. sugar
3/4 c. butter, softened
1 large egg
1/2 tsp. vanilla
2 c. flour
1/4 tsp. salt
Cream together the sugar and butter.
Beat in egg and vanilla.
Gradually beat in flour and salt until mixture is crumbly, like wet sand (dough does not need to come together.
Press into a greased 9x13" pan.
Bake at 350 for 20-25 minutes, until base is set and edges are lightly browned.
Cool completely while you make the topping.
Coconut Caramel Topping:
3 c. shredded coconut
12 oz. chewy caramels
1/4 tsp. salt
3 Tbsp. milk
Toast coconut in a 300 degree oven for 20 minutes on a baking sheet, stirring every 5 minutes, until golden.
Cool, stirring occasionally.
Unwrap caramels and place in microwave safe bowl with milk and salt.
Cook on high for 3-4 minutes, stirring every minute or so, until caramels are melted.
When smooth, fold in toasted coconut and stir to coat evenly.
Put dollops of the topping all over the shortbread base, spreading into an even layer.
Sit aside until cool completely.
Chocolate base and drizzle:
10 oz. chocolate
When cooled, cut into 30 bars with a large knife or pizza cutter.
Once cut, melt chocolate in a small bowl.
Heat in microwave, stirring every 30 seconds, until smooth.
Dip the base of each bar into the chocolate and place on wax paper.
Transfer all remaining chocolate (or more if necessary) into a piping bag and drizzle bars to finish.
Let chocolate set completely before storing in an airtight container.