Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose flour

  2. 1/2 teaspoon baking powder

  3. 1/2 teaspoon salt

  4. 8 tablespoons unsalted butter , softened

  5. 1 1/2 cups brown sugar

  6. 1 large egg

  7. 2 teaspoons vanilla

  8. 1 3/4 cups toasted shredded coconut , divided

  9. 5 ounces caramel (block, cubes or homemade), cut into 1/4" pieces

  10. 5 ounces chopped bittersweet chocolate

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350° In a medium bowl, whisk together flour, baking powder and salt. In a large mixing bowl, cream together the butter and brown sugar. Mix in egg and vanilla until well combined. Add flour mixture and 1¼ cups of the toasted coconut, mixing just until combined. Scoop the mixture into a 9“ x 13” baking pan coated with nonstick spray - press or spread to an even layer. If the mixture is too sticky to use your hands, lay a piece of plastic wrap on top and use a measuring cup to level out the dough. Bake for 15 minutes. Scatter the partially baked crust with the caramel and place back in the oven until the caramel has melted and is bubbling, about 10 to 12 more minutes. Remove and scatter with the chopped chocolate - let sit 5 minutes, then use an off-set spatula to spread the chocolate smooth across the top. Sprinkle with the remaining coconut - set aside and allow to cool completely before cutting into bars.


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