Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup caramel candies
- 2 tablespoons milk
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Spread coconut on a baking sheet and toast for 5-7 minutes.
- Cream butter, granulated sugar, brown sugar, and vanilla in a bowl; mix in flour and salt.
- Press mixture into an 8×8-inch baking dish and bake for 20 minutes.
- Melt caramel candies and milk in a saucepan; pour over the cooled base.
- Sprinkle toasted coconut on top and press down.
- Melt chocolate chips and drizzle over the coconut layer.
- Cool completely, refrigerate for 30 minutes, then cut into bars.
Notes
- Watch the coconut closely while toasting to avoid burning.
- For best results, use room temperature butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg