1/2 c sugar
3/4 c butter, softened
1 large egg
1/2 t vanilla extract
2 c flour
1/4 t salt
In large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla. On low speed, gradually beat in flour and salt until mixture is crumbly. Pour crumbly dough into lightly greased 9×13 inch pan and press into an even layer. Bake at 350 degrees for 20-25 minutes, until edges are lightly browned. Cool completely on a wire rack.
Topping –
3 c shredded coconut
14 ounce bag caramels
1/4 t salt
3 1/2 T milk
10 ounces dark or semisweet chocolate chips
Spread coconut evenly on a baking sheet and toast in oven at 300 degrees, stirring every 5 minutes, until coconut is golden. Set aside and cool on baking sheet, stir occasionally. Unwrap the caramels and melt with milk and salt over low heat. When smooth, fold in toasted coconut with a spatula. Spread coconut mixture into an even layer on crust. Let topping set until cooled. When cooled, cut into 30 bars. Melt chocolate in a small bowl. Dip the bottom of each bar into the chocolate and place on wax paper to set. Put remaining chocolate in ziploc bag, snip corner and drizzle chocolate over bars. Let chocolate set completely then store in an airtight container.
