These really do taste a lot like the Girl Scout version. I mean, who can resist the buttery cookie crust, toasted coconut, caramel and chocolate combination? Plus, they are super easy to put together.
Crust Ingredients
- 3/4 cup butter
- 1/2 cup sugar
- 1 3/4 cup flour
- 1/2 tsp vanilla
- 1/8 tsp salt
Topping Ingredients:
- 12 ounces caramel
- 3 Tablespoons milk
- 1/4 tsp salt
- 3 cups coconut, toasted
- 10 ounces chocolate (I’ve used milk chocolate, but really you can use dark, semi-sweet, whatever your heart desires)
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Gently press the mixture into a buttered 9 x 13 baking dish. bake for 10-15 minutes or until the edges are lightly browned. Cool completely.
In a double boiler (click here if you don’t have a double boiler), combine 12 ounces of caramel, milk and salt. Stir until melted and smooth and the add the toasted coconut. Spread the caramel mixture evenly over the bars. Allow to cool and cut into 1 inch peices.
Melt the chocolate over the double boiler, stirring contstantly. Place chocolate in a plastic bag, cut a small piece off of the corner, and drizzle chocolate over the cookies.
