COCONUT CARAMEL BARS

Steps:

• Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
• Increase oven temperature to 350 degrees F.
• In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
• Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
• Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
• Bake for 15 minutes.
• Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
• Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
• Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
• Sprinkle bars with the chocolate chips.
• Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
• Set aside to cool completely.
• Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
• Set on a rack.
• Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
• Stir to combine with milk or cream, drizzle over the bars.
• Garnish with reserved toasted coconut.