Coconut Caramel Bar Cookies

[Shoshanna]

Coconut Caramel Bar Cookies




1 cup unsalted butter, softened

1 1/2 cups dark brown sugar

1 egg

1 tsp baking soda

1/2 tsp salt

1 Tbs vanilla extract

1 tsp coconut flavoring (I use LorAnn emulsion)

2 cups all-purpose flour

2 cups quick cooking oats 

2 cups chocolate chips + another 1/2 cup for the top of the bars

1 1/2 cups shredded sweetened coconut

1 cup caramel sauce 


Preheat oven to 350 degrees. Line a 13×9 inch pan with foil and butter well or spray with cooking spray.


Spread the coconut on a cookie sheet and toast until lightly browned, stirring every few minutes.  Watch carefully; coconut can go from pale to burnt very quickly! (Don't ask me how I know!) When it’s done, set aside.


Place the softened butter and the brown sugar in a large bowl and beat until light and fluffy. Add in the vanilla, coconut flavoring and egg; beat well.


In a small bowl, combine the flour, oats, 2 cups chocolate chips, baking soda and salt. Stir to combine then add into the wet ingredients. Stir well to combine.


Press the mixture into the bottom of the foil lined pan. Top with the caramel sauce, then the shredded coconut. Top this with the extra 1/2 cup of chocolate chips.


Bake at 350 until the bars are just barely set, about 30 to 40 minutes. The middle shouldn’t wiggle but should just feel barely firm when pressed. (Careful - it's HOT!) 

Let cool for about an hour in the pan, then use the foil to lift the bars out of the pan to finish cooling on a rack. If they start to collapse onto themselves when you lift, let cool for a while longer.

link