Coconut Caramel Bars


Coconut Caramel Bars

 

1 ½ cups flour                                 

1 cup oats                                              

2 cups coconut                                     

¼ t. salt                                          

½ t. baking soda

1 ½ cups brown sugar

1 cup melted butter

14 oz. bag caramels

½ c. whipping cream

1 cup milk chocolate chips                            

Combine first seven ingredients and mix well. Divide the dough. Press half into the bottom of an ungreased 9x13” baking dish. Bake at 350 degrees for 12 minutes.

Meanwhile, melt caramels with cream over low heat. After the crust bakes, remove the pan from the oven. Pour the melted caramels over the crust. Sprinkle with chocolate chips. Crumble the reserved dough and sprinkle evenly over the chocolate chips. Return pan to oven and bake 13 minutes. Cool completely before cutting into bars.

Note 1: How ambitious are you feeling? I usually make the caramel from scratch. (A single recipe of caramel makes a double batch of caramel bars.) They’re good with store-bought caramels, but homemade gives them an extra special richness. I use this recipe . The short-cut, sweetened condensed milk version is my favorite.

Note 2: I recommend refrigerating the bars (in the pan) at least a couple of hours and preferably overnight to let the butter in the crust set. Then let them stand at room temperature for at least half an hour before slicing.

Note 3: You can vary the flavor by using different kinds of chocolate chips. They’re very good with cinnamon chips. You can also try white chocolate, semi-sweet, butterscotch, or peanut butter. (I don’t recommend mint!)

 

 

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