This is another recipe from The King Arthur Flour Cookie Companion that I was excited to attempt. The book describes these as their version of the Girl Scout Caramel Delites. Those are my husband’s favorite of all the Girl Scout cookies. We both liked these bars but they were much too sweet for us to finish they entire batch on our own. I brought most of them to work and put them out on the snack table. They didn’t fare as well as the Apple Pie Blondies with my co-workers. At the end of the day there was still plenty of bars left.

Coconut-Caramel Candy Bars

Crust:

  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3 cups shredded sweetened coconut, toasted

Toppings:

  • 1 cup caramel (block/or caramel candies), cut into 1/4-inch pieces
  • 3/4 cup chopped bittersweet chocolate, or chocolate chips

Preheat the oven to 350 degrees. Lightly grease a 9×13-inch pan. In a large mixing bowl, cream together the butter, brown sugar, vanilla, and egg. Mix in the flour, salt, baking powder, and 2 1/2 cups of the coconut (the remaining 1/2 cup is for the topping). Gently press the dough into the prepared pan. Bake for 15 minutes.

Remove the bars from the oven, and sprinkle them with the pieces of caramel (I used some leftover homemade caramel). Return them to the oven and bake for 10 to 12 minutes until they’re medium-brown and the caramel is bubbly.

Remove the bars from the oven and sprinkle with the chocolate. Allow the chocolate to soften for about 5 minutes, then spread it evenly over the bars.

Sprinkle the reserved 1/2 cup coconut over the top. Set aside to cool completely.

Loosen the edges of the crust with a knife, then cut into bars.

I’m glad I tried this recipe but I probably won’t make them again.

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