Crust
1/2 cup (1 stick) butter
1 1/2 cups brown sugar
2 teaspoons vanilla extract
1 large egg
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups toasted shredded sweetened coconut
3/4 cup chopped bittersweet or semisweet chocolate, or chocolate chips
To make the crust
1 1/2 cups brown sugar
2 teaspoons vanilla extract
1 large egg
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups toasted shredded sweetened coconut
3/4 cup chopped bittersweet or semisweet chocolate, or chocolate chips
To make the crust
Preheat the oven to 350 F. Lightly grease a 9" x 13" pan.
In a large mixing bowl, cream together the butter, brown sugar, vanilla, and egg.
Mix in the flour, salt, baking powder, and 1 1/2 cups of the coconut.
Spread the mixture in the prepared pan.
Bake for 30 minutes.
Remove the bars from the oven, and sprinkle with the chocolate.
Allow the chocolate to soften for about 5 minutes, then spread it evenly atop the bars.
In a large mixing bowl, cream together the butter, brown sugar, vanilla, and egg.
Mix in the flour, salt, baking powder, and 1 1/2 cups of the coconut.
Spread the mixture in the prepared pan.
Bake for 30 minutes.
Remove the bars from the oven, and sprinkle with the chocolate.
Allow the chocolate to soften for about 5 minutes, then spread it evenly atop the bars.
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Topping
1 cup (10 ounces) caramel, from a block, or unwrapped candies
1/2 cup toasted shredded sweetened coconut
To make the topping
1 cup (10 ounces) caramel, from a block, or unwrapped candies
1/2 cup toasted shredded sweetened coconut
To make the topping
Melt the caramel over low heat, or in the microwave, until it's pourable.
Drizzle it over the bars, and sprinkle the reserved coconut over the top.
Loosen the edges of the crust with a knife, then set aside to cool completely before cutting and serving.
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