Chewy Caramel Coconut Bars

By Sugar Salt Magic · 90 min

Ingredients

Instructions

1. Preheat the oven to 180C (160C fan) / 350F. Line an 8 inch square baking pan with baking paper.
2. Put the cold butter, flour and sugar in a food processor and pulse on low until large clumps form.
3. Press the shortbread dough evenly over the base of the pan.
4. Bake for 22-25 minutes, turning the pan halfway, until golden brown on top. Let cool for 5 minutes.
5. Melt the unwrapped caramels and cream in a medium saucepan over low heat, stirring until smooth.
6. Off the heat, stir in the salt and coconut. Let cool for about a minute.
7. Press the caramel coconut mixture evenly over the shortbread, wetting your hands lightly if needed.
8. Refrigerate for 1 hour until completely cool and set.
9. Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until just melted.
10. Cut into 16 pieces, drizzle with the melted chocolate, and refrigerate for another 10 minutes to set.

Summarized from Sugar Salt Magic's video. Watch it for the details.