Sunday, February 20, 2011

Coconut Caramel Bars

These are like the Girl Scout Samoas only about 10 times better.
Makes a 9" x 13" Pan

1 can sweetened condensed milk
3 c sweetened flaked coconut
1/2 stick unsweetened butter
1 1/2 c brown sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp vanilla
1 large egg
1 1/4 c a.p. flour
1 c semi sweet chocolate chips

Taking paper off the can, boil can of sweetened condensed milk in water for 3 hours.  Cool in pan.

Toast coconut in oven at 325F, stirring frequently until brown.  Cool on pan.

Using a mixer, beat butter and brown sugar with salt and powder to fluffy.  Add vanilla and egg, beating again.  With mixer on low, add 2 1/2 cups of the coconut, then all the flour.

Press in a 9"x13" baking pan.  Bake 15 minutes at 350F.  Remove from oven and pour sweetened condensed milk on top.  Gently spread caramel with a spatula as to not disturb the cookie layer.  Bake another 12 minutes.  Remove and immediately sprinkle chips on top.  Wait until chips have melted and spread.  Sprinkle with remaining 1/2 cup coconut.

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