To toast coconut, spread it in a 9 X 13 inch pan and bake it in a preheated 300 degree oven for 20-25 minutes, stirring half way through, or until it''s a light golden brown. Watch it very closely towards the end, as it''ll go from golden to dark brown very quickly. Increase the oven heat to 350 degrees. In a large bowl, beat together the butter, sugar, vanilla, and egg. Mix in the flour, salt, baking powder, and 1 1/2 cups of the toasted coconut.
Spread the mixture in an ungreased 9 X 13 inch pan*. Bake for 15 minutes. Just before the 15 minutes are up, melt half the caramels; a microwave makes this easier. Drizzle the melted caramel over the crust and return it to the oven for 10-12 minutes; when done, it'll be a medium-brown and the caramel will be bubbly.
Remove the crust from the oven and , working quickly, use a heatproof plastic knife (plastic retuces the drag in sticky baked boods), or a bench knife, to loosen the edges of the crust from the pan, and then cut into 2 dozen bars while they're warm. Sprinkle the bars with the chocolate. Allow the chocolate to soften for about 5 minutes, then spread it evenly atop the bars, set aside to cool completely.
Loosen the bars from the edge of the pan again, and using a flexible spatula to lift them out and set them on a rack. Combine the remaining caramel with 1 tablespoon milk and heat until the caramel is pourable. Stir to combine with the cream, and drizzle over the bars. Garnish with the reserved toasted coconut.
* These bars usually aren't a challenge to get out of the pan. But if you're at all nervous, line the baking dish with parchment paper, if desired.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 127 (40%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 29.8mg||9 %|
|Sodium 100.7mg||3 %|
|Potassium 135mg||4 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 46.3g|
|Protein 2.2g||3 %|
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Calories per serving: 314
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