I MEAN, WOWIE WOW WOW!!! ONE THING IS FOR SURE….WHEN YOU MAKE A RECIPE FROM LIZZIE’S BLOG YOU CAN COUNT ON IT BEING A SHOWSTOPPER!
FOR THIS RECIPE, I TOOK LIZZIE’S ADVICE AND DOUBLED THE TOPPING. I ALSO DIPPED EACH BAR IN MELTED CHOCOLATE AND DRIZZLED THE TOPS WITH THE EXTRA.
PLEASE GO SHOW LIZZIE SOME LOVE AND TELL HER I SENT YOU!
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Homemade COCONUT Bars…(WRITTEN AS I MADE THEM)
1/2 cup sugar
3/4 cup butter, at room temperature
1 large egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoons salt
6 cups shredded coconut
24 ounces caramels
1/2 teaspoon salt
6 tablespoons milk (I USED HEAVY CREAM INSTEAD)
Chocolate Dip & Drizzle:
Ghirardelli bittersweet chips, melted in microwave
Preheat oven to 350º. Line 9×13-inch baking pan with non-stick foil.
Cream together sugar and butter, until fluffy. Beat in egg and vanilla. Working at a low speed, gradually beat in flour and salt until mixture is crumbly.. Pour dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Preheat oven to 300º. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 30 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk or cream and salt. Cook on high for 2-3 minutes, stopping often to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put spoonfuls of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
Cut into large squares and dip bottoms in the melted chocolate. Drizzle extra on tops. Chill to set!
HERE IS THE CARAMEL BEING POURED ONTO THE TOASTED COCONUT!
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