Ingredients:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla
2 cups flour
1/4 tsp salt
3 cups coconut
12 oz caramels
20 oz chocolate chips
3 TBSP milk
Instructions:
Preheat oven to 350.
In mixing bowl, cream butter and sugar. Add in egg and vanilla. Mix until well combined. Stir in flour and salt. The mixture may be crumbly, that is ok.
Press cookie dough into a 9x13 pan (greased). Bake for 20-25 minutes or until the edges are golden brown. Allow to cool.
Toast coconut on baking sheet in a 300 degree oven for about 10 minutes, stirring occasionally.
In a microwave safe bowl, place unwrapped caramels and the milk, heating in 30 second intervals until the caramels are melted and are smooth. Mix in the toasted coconut and spread over cookie crust.
Allow caramel/coconut mixture to cool before cutting into desired sized bars.
Melt chocolate chips in microwave until smooth. Dip the bottoms of the cookie bars in the melted chocolate and place on waxed paper. Use remaining melted chocolate to decorate tops of bars.
Once chocolate is set, serve and enjoy!
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