Ingredients
Scale
- 1 cup soft butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups caramel candies
- 2 cups toasted shredded coconut
- 1 cup Chocolate CandiQuik
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- Cream together the butter and sugar until fluffy.
- Add the egg, vanilla, and almond extract; mix well.
- Combine the flour, baking powder, and salt; gradually add to the wet mixture.
- Spread the dough into the prepared pan and bake for 25 minutes.
- Meanwhile, melt the caramel candies in the microwave or using a double boiler.
- Mix in the toasted coconut with the melted caramel.
- Spread the caramel-coconut mixture over the baked cookie base.
- Dip the bottom of the bars in melted chocolate and drizzle more chocolate on top.
Notes
Ensure the butter is soft but not melted for the best cookie texture. Toasting the coconut is crucial for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg